EFFECT OF SPROUTED GREEN BUCKWHEAT ON ORGANOLEPTIC PROPERTIES AND MICROSTRUCTURE OF MEAT CUTLETS

This study investigates the effect of sprouted green buckwheat (SGB) on the quality attributes of meat-based semi-finished products (cutlets). The primary aim was to evaluate the feasibility of incorporating SGB into traditional formulations to enhance sensory and structural characteristics. Meat blends were prepared by replacing horse and poultry meat with varying proportions (5%, 10%, 15%, 20%) of SGB. Organoleptic properties, including color, taste, consistency, flavor, and moisture, were assessed using a 5-point sensory scale. Microstructural analysis was also performed to observe distribution and integration of plant materials in the meat matrix. Results demonstrated that substitution up to 15% improved the texture and juiciness of cutlets, while 20% substitution negatively affected sensory quality. Microscopic images revealed enhanced structural uniformity with SGB inclusion. The findings support the potential of using sprouted green buckwheat as a functional plant-based ingredient to improve texture and consumer acceptability of meat cutlets without compromising quality. This study contributes to the development of low-calorie, nutritious semi-finished products with a balanced composition and functional properties.

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