Development of technology and studying the quality of combined meat bread with the added powder from tomato pomace

Functional meat products can be productively created by mutually replacing some components of the formulation with raw materials of plant origin, including vegetables and their secondary products with biologically active valuable substances. The purpose of the work is to develop technology and study the quality characteristics of meat bread with the enrichment of powder from tomato production waste in various proportions, taking into account consumer interest in products with high nutritional and biological value. The creation of meat loaf with the addition of tomato powder was carried out according to traditional schemes for the production of boiled sausage products. After determining the optimal amount of the herbal additive in the amount of 15%, samples of meat bread were prepared and examined for basic quality indicators. Experimental studies of prototypes were carried out using standard research methods. Based on the results of studying the physicochemical characteristics of meat loaf with tomato pomace powder, it was noticed that the pH value, water activity (aw), and moisture content in meat loaf samples naturally decreased after adding 15% tomato powder. This improves the shelf life and safety of meat products because they are more resistant to spoilage microorganisms. Based on the results of experimental studies, it can be concluded that the developed composition of meat loaf recipes with high nutritional and biological value, thanks to the use of secondary raw materials in the form of tomato pomace powder, and the use of processes with minimal energy consumption, is economically feasible.