Study of functional and technological properties of meat-growing product for herodietic nutrition

The results of research on the determination of technological and safety indicators of semi-finished meat products enriched with a 5% additive of amaranth flour for gerodietic nutrition are presented. It has been experimentally established that the introduction of amaranth flour into the formulation of culinary meat products increases the nutritional and biological value and can be recommended for use by the elderly. Key words: SEMI-FINISHED MEAT PRODUCTS, AMARANTH FLOUR, TECHNOLOGY, FORMULATION, QUALITY, FUNCTIONAL AND TECHNOLOGICAL PROPERTIES, HERODIETIC NUTRITION