KARAPETIAN A.M.

A M KARAPETIAN; N A VELICHKO

UDC

619

KARAPETIAN A.M.

Published in Vestnik of Omsk SAU · Pages 93–99 · Rubric: VETERINARY AND ZOOTECHNY

EDN: BFJJCJ

Received: 06.06.2025 Accepted: 15.06.2025 Published: 25.06.2025

Authors

A M KARAPETIAN

N A VELICHKO

A M KARAPETIAN

Krasnoyarsk State Agrarian University

N A VELICHKO

Krasnoyarsk State Agrarian University

ABSTRACT

Research focused on enhancing the nutritional value of meat products by enriching them with plant-based ingredients is highly relevant. Incorporating plant components into meat product recipes helps expand the product range, improve consumer characteristics, enrich the product with physiologically significant substances, and reduce production costs. The objective of this study was to develop a recipe for meat products made from pork knuckle with the addition of a plant component - Allium Sativum arrows. The research tasks included determining the mechanical composition of pork knuckle, developing a recipe for meat products based on pork knuckle, establishing the optimal dosage of Allium Sativum arrows in the recipe for cutlets to achieve the best organoleptic qualities, and proposing a basic technological scheme for producing minced meat semi-finished products (cutlets) based on pork knuckle. The analysis of the mechanical composition of pork knuckle revealed that, with an average weight of 1.121 kg, the composition is as follows: bone mass - 0.338 kg, meat mass - 0.371 kg, skin and fat mass - 0.412 kg. A recipe for minced meat semi-finished products based on pork knuckle mince with the addition of Allium Sativum arrows was developed, with an optimal dosage of 6% of the powder used to replace a portion of the meat raw material.

KEYWORDS

pork knuckle, arrows, allium sativum, composition, semi-finished product, chopped, recipe

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