Create a new type of meat pate for preschool and school-age children

Abstract

The article is devoted to the study of meat-added products with functional properties for children of pre-school and school age. Studies were carried out taking into account the combination of the ingredient composition to create quality meat products. The production technology has been developed, the product formulation has been developed, microbiological indicators, qualitative indicators have been determined, and production testing has been carried out. The developed pates are enriched with natural biological corrector (NBC) of domestic production, NBC enrich them with micronutrients necessary for directed action: pate enriched with calcium with the addition of poultry meat. According to microbiological studies in preserves «Poultry meat pate»,quantity of mesophilic aerobic and facultative anaerobic microorganisms (QMAFAnM) does not exceed the confidence interval, is 6,6 x 102 CFU/g.

Keywords

• functional nutrition
• meat product
• pates
• nbc
• technology
• formula