Open Access
Table 3.
Organoleptic characteristics of research and
| Parameter name | Poultry cutlet (control) | Cutlet with mushroom powder (sample 1) | Cutlet with finely ground mass of cooked mushrooms (sample 2) |
|---|---|---|---|
| Appear | Attractive cutaway appearance, evenly mixed minced meat | ||
| Sectional view | All components of the minced meat are evenly distributed throughout the volume | ||
| Smell and taste | Pleasant, characteristic of this product, without strangers, with the aroma of spices, moderately salty | Well defined, pleasant, without extraneous smacks and odors | Well defined, without extraneous smacks and odors |
| Consistency | Juicy, not crumbly | Tender, juicy, not crumbly | Juicy, not crumbly |
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