Investigation of the Nutritional and Biological Value of Dry Meat Snacks Enriched with Dietary Fibers

Dinara Tlebaldy, Nursulu Akhmetova and Aigul Tayeva 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.