MAIN PARAMETERS OF THE PROCESS OF PREPARATION OF CHOPPED TURKEY SEMI-FINISHED PRODUCTS WITH GRANOLA INCLUSION

Meat and meat products play a key role in our daily diet. They are one of the main sources of animal protein, but do not provide the body with all the necessary nutrients that are necessary for a complete healthy diet that meets physiological needs. Turkey is quickly absorbed and digested well, making it an excellent dietary product rich in microelements such as phosphorus, calcium, potassium, iron and others. In terms of taste, it occupies an intermediate position between chicken and beef, which makes it popular for dietary purposes and in the production of sausages, hot dogs and dumplings. Raw materials of plant origin serve as the primary source of biologically active compounds and contain vitamins, minerals and fiber. This stimulates the enrichment of meat products with functional components and helps to increase their digestibility, and the development of products that meet physiological nutrition standards. Granola is a combined mixture of oatmeal, seeds, nuts, has a high content of fiber and healthy fats, which makes products with granules healthy and energy-rich food. In the course of the work, the optimal dosage level of granola powder was determined and a technology for the production of turkey cutlets was developed taking into account the use of granola. This paper examines modern technologies for the process of development and formation of specialized technological solutions for the manufacture of chopped semi-finished products from turkey meat with the inclusion of granola, their nutritional value, beneficial effects on health, as well as consumer preferences and market prospects. Organoleptic assessment of turkey cutlets with granola powder showed that the sample with hydrated powder in a ratio of 1:3 stood out for its greatest juiciness, delicate taste and bright aroma in comparison with other samples.