## 3 Results and Discussion
### Organoleptic Characteristics  
Organoleptic characteristics of food products are one of the main criteria of choice for consumers. We evaluated the appearance, appearance of the product packaging, appearance on the cut, color, recipe composition, etc. (Figure 4). According to the results of organoleptic evaluation (Figure 4) all experimental and control samples had no critical differences in the type of packaging and labels, odor, formulation composition, and appearance of canned food. Differences were noticeable in color assessment: the control sample (4.4 points) and sample T10 (4.6 points) had a pale color, samples T30 (4.8 points) and T20 (5.0 points) had a richer color due to carrot inclusions. The color scores were higher in the experimental samples compared with the control. The highest score was in the T-30 sample with 30% carrot inclusion. This effect may be associated with the presence of orange pigment and carotenoids affecting color in carrot. Similar findings were also reported by [50] in chicken nuggets and by [51] in turkey meat sausages. Figure 4: Organoleptic characteristics of the control and experimental samples of canned meat. \begin{table}
\begin{tabular}{c c c c c c} \hline \hline \multirow{2}{*}{**Name of Elements**} & \multicolumn{4}{c}{**Canned Goat Meat Samples**} & \multirow{2}{*}{**Recommended, mg/day [147]**} \\ \cline{2-2} \cline{5-6}  & **Control** & **T10** & **T20** & **T30** & \\ \hline Magnesium & 15.33 \(\pm\) 0.30 \({}^{\ast}\) & 25.04 \(\pm\) 0.75 \({}^{\text{b}}\) & 52.12 \(\pm\) 2.08 \({}^{\text{d}}\) & 38.21 \(\pm\) 1.14 \({}^{\text{c}}\) & 300–400 \\ \hline Iron & 2.24 \(\pm\) 0.06 \({}^{\text{b}}\) & 1.05 \(\pm\) 0.03 \({}^{\ast}\) & 2.57 \(\pm\) 0.07 \({}^{\text{b}}\) & 3.41 \(\pm\) 0.10 \({}^{\text{c}}\) & 8–10 (man) & 15-20 (woman) \\ \hline Copper & 1.56 \(\pm\) 0.04 \({}^{\text{b}}\) & 0.72 \(\pm\) 0.01 \({}^{\ast}\) & 2.21 \(\pm\) 0.04 \({}^{\text{b}}\) & 2.28 \(\pm\) 0.08 \({}^{\text{b}}\) & 0.9–2.3 \\ \hline Zinc & 4.19 \(\pm\) 0.10 \({}^{\text{b}}\) & 1.63 \(\pm\) 0.04 \({}^{\ast}\) & 3.85 \(\pm\) 0.11 \({}^{\text{b}}\) & 3.18 \(\pm\) 0.09 \({}^{\text{b}}\) & 10–15 (man) & 10–12 (woman) \\ \hline Phosphorus & 188.23 \(\pm\) 3.76 \({}^{\ast}\) & 179.54 \(\pm\) 7.18 \({}^{\ast}\) & 247.08 \(\pm\) 7.42 \({}^{\text{b}}\) & 234.05 \(\pm\) 7.02 \({}^{\text{b}}\) & 550–1400 \\ \hline lodine & 0.78 \(\pm\) 0.01 \({}^{\ast}\) & 0.85 \(\pm\) 0.01 \({}^{\ast}\) & 1.71 \(\pm\) 0.05 \({}^{\text{b}}\) & 1.48 \(\pm\) 0.04 \({}^{\text{b}}\) & 0.15 \\ \hline Selenium & 17.11 \(\pm\) 0.51 \({}^{\text{b}}\) & 12.55 \(\pm\) 0.29 \({}^{\text{b}}\) & 17.92 \(\pm\) 0.34 \({}^{\text{b}}\) & 20.62 \(\pm\) 0.82 \({}^{\text{c}}\) & 55 \\ \hline Chlorine & 1.58 \(\pm\) 0.03 \({}^{\ast}\) & 4.25 \(\pm\) 0.07 \({}^{\text{b}}\) & 5.09 \(\pm\) 0.13 \({}^{\text{b}}\) & 5.62 \(\pm\) 0.17 \({}^{\text{b}}\) & - \\ \hline \hline \end{tabular} \({}^{\text{a}}\)= means within the same row with different letters mean there is a significant difference among different samples of canned meat (\(p<0.05\)).  
\end{table} 
Table 5: _Cont._Canned samples T30 (4.6 points) and T20 (4.7 points) had a more tender and juicy consistency. In evaluating the taste of the experimental samples, T30 and T20 also received the highest score (4.7 and 4.8 points, respectively) and were described as typical of canned meat, without specific flavors. Organoleptic evaluation showed improved consistency in samples T-20 (4.6 points) and T-30 (4.7 points). Similar results were obtained by [51] in a study of turkey meat sausages with the inclusion of carrot paste. Improving juiciness and tenderness of the meat product by increasing the proportion of carrots is due to the presence of natural polysaccharides and dietary fiber, which join with the water-protein-fat matrix to form a more gel-like consistency [52; 53]. Any change in the chemical composition of the finished product due to the partial replacement of one ingredient by another, consequently, can affect the sensory characteristics and consumer qualities of the product.