ESTIMATION OF CONSUMER PROPERTIES OF DELICACY FROM RABBIT MEAT
One of perspective variants of development of the meat industry can become the production of foodstuffs from untraditional kinds of the meat raw materials such as the rabbit meat, which has a high protein content with a full number of essential amino acids, broad spectra of the mineral substances and vitamins and reduced fat content. Therefore, a demand on the rabbit meat has been increased significantly in the past years. Rabbit meat is widely used in various culinary dishes of the dietary nutrition. Rabbit meat is used in limited scales for production of sausages. The production of the delicacy sterling foodstuffs from the rabbit meat, that are capable for long-term storage, is almost not developed. The regulated requirements for quality of rolls that are included in Technical Conditions are set up in accordance with the developed recipe and technology of production of the smoked-boiled rolls from the rabbit meat. All the foodstuff samples gained high scores on the organoleptic estimation. The foodstuffs satisfy the requirements for chemical composition: mass fraction of protein - no less than 20%, mass fraction of fat - no more than 25%, mass fraction of moisture - no more than 65%. The developed delicacy foodstuffs have a high nutritional and biological value