ALTERNATIVE USES OF TURKEY MEAT FOR PREPARING NATIONAL SAUSAGE KAZY

Abstract

An increase in the well-being of the population, as a rule, is accompanied by an increase in the consumption of animal products and an increase in the proportion of animal protein in the diet. Turkey meat is distinguished by its high protein content, low calorie content, minimal fat content and a record amount of vitamins and microelements, and is highly valued for its biological value and economic usefulness. At the same time, one of the fundamental principles that shapes the quality of food products is to ensure their safety and maintain quality indicators during the established periods of storage and sale. The work provides data on the determination of organoleptic and quality indicators for food safety and the possibility of using turkey meat to prepare the national sausage product kazy.