Vol. 2 No. 74 (2021): “AgriScience and Technology” scientifi
2021; 186–189
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Waste-Free Use of Quail Meat in Semi-Finished Food Production

Kristine Gharibyan*

Received: 2025-01-08 · Published: 2021-06-30

© 2021 The Author(s) and the original publisher.

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Original title
Waste-Free Use of Quail Meat in Semi-Finished Food Production
Author
Kristine Gharibyan
Source journal
Vol. 2 No. 74 (2021): “AgriScience and Technology” scientifi
Published
2021-06-30
Licence
as stated by the publisher
Original
https://doi.org/10.52276/25792822-2021.2-186

Abstract

Semi-finished food production from the meat raw material has gained a broad application in the consumer market due to ease of its production organization, digestibility, fast consumption, long shelf life and safety. The research considers the development trends in cutlet (semi-finished meat product) manufacturing technologies via quail meat and plant-based filler application. The study aims to improve cutlet production technology through replacing the chicken meat with quail meat and supplementing buckwheat flour. A new cutlet production technology and recipe has been developed and their relevance has been proved.
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