Study of the properties of meat-growing minced meat systems based on rabbit meat

The aim of the work is to develop recipe compositions of meat-growing minced meat based on rabbit meat in combination with a vegetable component in the form of hemp flour. The object of the study is meat-growing minced meat from rabbit meat with the addition of hemp flour in an amount of up to 30%. The subject of the study is organoleptic parameters, water absorption capacity, water binding capacity, fat-holding capacity, pH, adhesion and stability of minced meat with the addition of a vegetable component. The influence of various dosages of hemp flour application on the organoleptic and functional-technological parameters of the stuffing system is investigated. During the organoleptic evaluation, a sample of meat-growing minced meat containing hemp flour in an amount of 15% received the maximum number of points. The addition of hemp flour to the minced rabbit meat system leads to an increase in water binding capacity by 19.4%, water absorption capacity by 28.3%, fat-holding capacity by 15.0%. The introduction of hemp flour into the stuffing system contributes to an increase in its adhesion by 47.2% and the stability of the stuffing by 9.0%. The amount of introduced hemp flour necessary to achieve the best quality indicators of the considered stuffing system was 15% instead of the meat part. The use of hemp flour in the production of chopped semi-finished products allows you to expand the range of dietary, gluten-free products, save meat raw materials and get products with high consumer properties.