Development and quality assessment of venison-based semi-finished products using soybean concentrate

The article presents the results of a study of the consumer properties of minced semi-finished reindeer meat products produced using a soy-based additive. The results of the study have shown that the quality of semi-fi nished products from reindeer meat depends on the amount of soy concentrate added to the recipe. The conducted research allows recommending the use of soy protein concentrates in the production of minced semi-finished venison products in an amount not exceeding 1.5%, which makes it possible to obtain a finished product that is not inferior in consumer properties to traditional meat products.