Modeling the structure and properties of minced meat and liver products

Advances in food technology have created the potential for product modeling. The aim of the study was to determine the possibility of producing and selling minced meat and by-products made using advanced technologies and to ensure the safety of manufactured products. Methods used in commodity science were used to determine the quality indicators of culinary products, establish the shelf life and food safety indicators. Marketing research into the use of raw vegetables in minced meat recipes showed their limited range. The work assessed the effect of using zucchini, carrots, onions, cauliflower, and spirulina as structure-treating agents, added in two concentrations (2.5% and 5%), on the physicochemical and morphological properties of gel-like systems. The addition of raw vegetables improved (P <0.05) the water- and fat-binding properties, except for the case of excluding 0.1% spirulina. The hardness, rigidity and chewiness of the cooked products with the addition of raw vegetables were higher (P < 0.05), while the elasticity and cohesion were lower (P < 0.05) than in the control samples. The color changes in the meat systems were affected by the type of vegetables and their consistency. The morphology of the sample varied depending on the type of added vegetables, and this is a result of differences in the physicochemical characteristics of the puree or finely chopped vegetables used. In general, the products developed from raw vegetable mince and pureed vegetable additives have a fundamental difference and non-traditional behavior.