The results of the poultry roll organoleptic assessment based on the point scales method

Abstract

Correct and balanced nutrition helps to prevent diseases and improve the general condition of the body. Meat products are one of the main sources of human nutrition. One of the developing sectors of the meat industry is the production of meat rolls. The purpose of the research is to assess the organoleptic and physicochemical characteristics of the investigated poultry roll. The offered poultry roll meets safety requirements, has a high content of trace elements and vitamins due to the use of natural bee honey, concentrated milk whey, fresh garlic, a mixture of starter cultures and orange juice in the recipe. According to the research results, it can be concluded that the finished product has high organoleptic characteristics that meet the requirements and expectations of the consumer. It is advisable to use the product for the nutrition of athletes, children over three years old and in other specialized nutrition.