Development of Meat and Vegetable Products from Beef with Biologically Active Additives

Background: A crucial aspect of contemporary food production is the development of high-quality protein products that are balanced in nutrients to meet bodily requirements. Integrating plant components into raw meat addresses the challenge of rapidly introducing new, high-quality, safe functional products into the Russian market. These products aim to enhance and regulate nutritional structure.

Purpose: To develop recipes for meat and plant-based products incorporating biologically active substances derived from fiber, chia seeds, and vegetables.

Materials and Methods: The study employed standard techniques: moisture-binding capacity was measured using the planimetric pressing method according to Grau-Hamm as modified by Volovinskaya-Kelman (1960). Structural and mechanical properties of ground meat were analyzed using a Brookfield DV-II+ Pro rotational viscometer. Organoleptic evaluation followed GOST 9959-2015 standards for meat and meat products. Qualimetric assessment was performed based on the recommendations by Brazhnikov and Khlebnikov (1983). Onions, zucchini, dill, and carrots were utilized as vegetable ingredients, while fiber with chia seeds and CO2 spice extracts served as biologically active substances.

Results: Technological processes were developed for cooking in a combi oven using 30% steam for 8 minutes at 170 °C, followed by a "heat-convection" mode for 4 minutes at 190 °C until the internal temperature reached 80 °C. It was determined that the "Spicy" patties and steamed meatballs provide 3.25% of the daily requirement for β-carotene and 20% for vitamin A, as well as 112-125% for vitamin E.

Conclusion: The findings can be applied in the production of ground meat products in food service establishments and by food industry enterprises using industrial methods on the Begarat line.

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