Abstract

Research aimed at developing the technology of dry meat snacks from various types of meat is becoming increasingly relevant in light of the growing interest in a healthy lifestyle as a source of protein. The purpose of the study is to investigate the effect of a dose of flaxseed flour on the nutritional and biological value of experimental samples of dry meat snacks from mutton, horse meat, and camel meat. In the course of the conducted study, it was established that the use of flaxseed flour in the production of dry meat snacks has a substantial effect on their chemical composition, leading to changes in the content of water, protein, fats, and ash, depending on the percentage of the additive. The addition of flaxseed flour also leads to a substantial increase in fiber content and changes in the vitamin and amino acid composition of the finished product. The results of microbiological analysis confirm the absence of microbial contamination in samples of finished products of dry meat snacks, which indicates their safety. The practical importance of the study lies in the possibility of optimizing the production processes of dry meat snacks with the addition of flaxseed flour, which will allow manufacturers to create products with improved nutritional characteristics that meet the needs of consumers.

PDF (Download Full text)