Innovative technologies of meat products using non-traditional raw materials

Abstract

According to modern scientific achievements, the form of human nutrition of the third millennium involves the use of functional food products in nutrition. The development of the meat industry consists in the production of combined meat products, provided that vegetable proteins are used not only as technological fillers that contribute to increasing the yield of traditional meat products, but also as recipe components of combined meat products that increase biological value, improve organoleptic indicators of the finished product, and reduce its cost. The use of Tibetan barberry berries and amaranth flour and meal in the production of food products will allow attracting and more fully using vegetable protein, increasing the proportion of fatty acids, vitamins, phosphatides, to obtain high-quality food products.