INFLUENCE OF SEA BUCKTHORN POWDER ON THE PHYSICO-CHEMICAL, STRUCTURAL AND MECHANICAL PROPERTIES OF MEAT FOR CUTLETS

The article highlights the issues of food supply today and ways to solve them, the beneficial properties of meat products, consisting of full-bodied proteins from animal raw materials.

During the production of meat products, it was shown that natural plant materials, including sea buckthorn, are a promising source rich in substances useful for the human body.

When adding a sea buckthorn product in the form of a powder to minced meat for cutlets, its effect on the physicochemical and structural-mechanical properties is studied, as a result it is proved that the addition of 4-5% sea buckthorn powder to minced meat has a good effect on its acidic environment, changes in mixing stress and ultimate shear.

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