Abstract:
The article considers scientifically-based selection of raw materials for obtaining a meat product with a
health-promoting effect for ecologically unfavorable regions. A resource-saving production technology has
been developed and the formulation of the meat product has been modeled for the prevention of diseases associated
with a deficit of macronutrient and micronutrient elements, containing native animal origin proteins
and a vitamins complex positively having a positive impact on the human body. Solving the problem of reduction
of morbidity caused by adverse environmental situation is possible in two directions: improvement of
the environment and the creation of new functional food products, making possible the correction of nutritional
status, correcting adverse effect of environment. The article presents the results of the determination of
functional and technological properties, amino acid composition, microbiological indices, peroxide number,
and the term of product storage is determined. Such physicochemical parameters as protein, moisture, fat and
sodium chloride were determined as part of the study. The microbiological analysis consisted of determining
the Coliform bacteria and the number of mesophilic aerobic and facultative aerobic microorganisms.
