CUT SEMI-FINISHED PRODUCTS WITH THE ADDITION OF BREWER'S GRAINS

The recipe for minced poultry cutlets was improved by introducing prepared beer grits as a functional ingredient. By replacing part of the traditional fillers (in particular, wheat bread or flour) with grits, a comprehensive assessment of the impact on the nutritional composition, organoleptic properties, texture, taste and consumer acceptability of the product was carried out. It was shown that the use of beer grits allows to significantly enrich the protein product with dietary fiber, B vitamins (in particular, thiamine, riboflavin, niacin) and minerals, which contributes to improving the overall profile of usefulness. Sensory studies involving an expert tasting panel confirmed the high acceptability of recipes with a grit content of up to 30% of the total mass of minced meat. This level provides a rational balance between taste characteristics and textural structure, preserving the traditional qualities of the product, but giving it new features of functional nutrition. Special attention is paid to the biological value of the new ingredient: it is shown that its inclusion contributes to a more complete absorption of essential amino acids, in particular methionine, and prevents excessive formation of homocysteine in the human body, which is an important factor in the prevention of cardiovascular diseases. The study emphasizes the potential of beer grains as a sustainable, environmentally friendly and economically beneficial ingredient for implementation in innovative food products. This approach meets the modern challenges of sustainable development, the concept of waste-free production, as well as global trends in healthy nutrition and functionalization of everyday products. The presented results open up prospects for further research and development in the field of functional meat products using brewing by-products as valuable food resources.