Study chemical and vitamin composition of horsemeat cutlets with addition of pumpkin

The most diverse division of the meat industry is the production of semi-finished meat products. This paper presents semi-finished meat product formulation and processing technology from horsemeat with the addition of vegetable filler-pumpkin. The pumpkin content in the recipe ranged from 0 to 30%. Analysis of chemical composition showed that the content of moisture, carbohydrates and fat increased to 74.24%, 4.79% and 1.91% when the dose of pumpkin in cutlet recipe increased to 30%. The addition of pumpkin to the meat cutlet recipe significantly increases the vitamin C and A content. Group B vitamins show small variations from the control sample