Study of the Nutritional Value and Microstructure of Veal Cutlets with the Addition of Siberian Cedar Nut Seed Cake

Thearticle presents the results of the study of the nutritional value of meatcutlets from veal with the addition of cedar nut cake. The chemical and mineralcomposition of the cake obtained from the seeds of Siberian cedar growing onthe territory of Eastern Kazakhstan has been determined. Four variants ofcutlets with the addition of 0, 5, 10, and 15% of cedar cake are developed. Theresults of the analysis show that increasing the amount of cedar oil cake inthe composition of meat semi-finished products increases the protein content(P<0.01) but at the same time the fat content in the experimental samplesdecreases (P<0.01) due to lower fat content in the veal meat. In terms offatty-acid composition, the cutlets are characterized by high PUFA content(48.08%), followed by MUFA (29.46%) and SFA (22.46%). The developed cutlets areenriched with magnesium (100.4 mg/100 g) and calcium (75.3 mg/100 g), and iron content is 2.78 mg/100 g. The analysis ofmicrostructure showed that cedar nut cake is evenly distributed among themuscle fibers in minced meat. The inclusion of cedar nut cake in the recipe forveal cutlets helps to improve the mineral, amino-acid, and fatty-acidcomposition and allows this product to be classified as a functional dietaryproduct.