Use of rabbit meat for special nutrition products

Abstract

In the technology of meat products, a special niche belongs to the use of rabbit meat. The high nutritional and biological value of rabbit meat is determined, first of all, by the significant protein content (about 21.0%). The aim of the research was to develop chopped semi-finished products based on rabbit meat using dietary fiber from pumpkin and carrot. Pumpkin surpasses many other vegetables in terms of the content of biologically active substances.