DEVELOPMENT OF TECHNOLOGY FOR MUTTON CHUNK MEAT DISHES

This study aims to increase polyunsaturated fatty acids in sheep meat with the addition of buckwheat flour and pumpkin juice. Polyunsaturated fatty acids, especially arachidonic, linoleic and linolenic acids, play an important role in the functioning of the human nervous system and cognitive processes. The results of the study showed that the addition of these components improves the nutritional value of the finished product and increases its functional properties. This study investigated the benefits of using buckwheat flour and pumpkin juice to improve the fatty acid composition of sheep meat. Buckwheat flour contains a high level of antioxidants and vitamins, which allows you to improve the nutritional value of the product. Pumpkin juice composition containing carotenoids and vitamin A improves antioxidant properties of the ready product. In addition, the results of the study showed an improvement in the overall nutritional composition and functionality of the finished product. This method helps to increase the beneficial properties of sheep meat, while maintaining its traditional nutritional qualities. Thus, the study opens up opportunities for enriching sheep meat with new functional products.