DEVELOPMENT OF FUNCTIONAL SEMI-FINISHED MEAT PRODUCTS (CUTLETS) WITH THE ADDITION OF BRACKEN FERN

In modern food production, there is an active search for new ingredients to create functional food products – that is, those that not only provide nutritional value, but also have a positive impact on consumer health. One of the promising directions is the enrichment of meat products with plant components rich in dietary fiber, vitamins and biologically active substances. The bracken (Pteridium aquilinum) is considered as such a functional ingredient. The addition of bracken to the formulation of meat patties in an amount of up to 10-15% makes it possible to obtain a product with a reduced fat and calorie content, enriched with dietary fiber, and at the same time maintaining satisfactory organoleptic properties. The results obtained demonstrate the prospects of using fern as a functional additive to increase the nutritional value of traditional meat products.