CREATION OF A NEW KIND OF MEAT CUTLETS AND STUDY OF THE FUNCTIONAL PROPERTIES OF THE PRODUCT

The development of meat semi-finished product recipes, involving the substitution of part of the raw material with plant additives, is a promising approach to solving the problem of increasing the availability of meat products, expanding their range, and enhancing their functional properties. This article discusses the development of meat cutlets enriched with tomato pomace – a by-product of tomato processing – aimed at improving their nutritional and biological value. The study focuses on evaluating the organoleptic, physicochemical, biochemical, and microbiological characteristics of the enriched product. The optimal amount of tomato pomace in the recipe was determined, and its influence on the taste, texture, and aromatic properties of the cutlets was investigated. It was found that the addition of 3% tomato pomace improves the sensory characteristics without negatively affecting the product's structure and flavor. Furthermore, the positive impact of the plant component on the stability of lipids in the product was confirmed. The results obtained can be used to create functional meat semi-finished products with enhanced nutritional value and ecological sustainability. In the meat industry, the demand for healthier and more sustainable products continues to rise. Functional meat products enriched with plant-based bioactive compounds offer a way to improve their nutritional profile while maintaining desirable sensory properties.

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