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According to experts and scientists of the processing industry, the production of chicken products is a promising direction, as it allows you to expand the product range. So, in the last few years, along with the classic ones, new technologies for the production of dietary products have been used. The article presents data on the effect of spinach on the organoleptic, physical and chemical properties of minced chicken. The positive effect of spinach and a mixture of proteins on the value of moisture-retaining (MRA) and moisture-binding (MBA) abilities, as well as the nutritional value of semi-finished poultry products, has been proved.

Research of the effect of spinach on the quality indicators of chopped poultry semi-finished products