THE USE OF FRUIT AND BERRY INGREDIENTS IN THE TECHNOLOGY OF NATURAL MEAT SEMI-FINISHED PRODUCTS

Abstract

Consumers are becoming increasingly aware of their nutrition and are paying more attention to the composition of products, their quality, and their impact on health. In today's world, where people lead active and busy lives, quick and convenient cooking solutions are highly valued. Natural meat semi-finished products can meet this demand, offering the possibility of preparing a delicious lunch without significant time and effort. The purpose of this study is to explore the main characteristics of berries and fruits that can be used to improve the quality indicators of meat products in the food industry.

The article discusses modern scientific approaches to improving the quality and safety of meat products using natural plant components, in particular fruits and berries. The emphasis is on the ability of these fruits to act as sources of biologically active substances, primarily polyphenols, vitamins, organic acids, which have pronounced antioxidant properties. Data are presented on the mechanisms of action of natural antioxidants on the course of oxidative processes in meat, their effect on color stabilization, inhibition of microbiological growth, improvement of the texture and aroma of the product. The results of numerous scientific studies are summarized, demonstrating the effectiveness of adding extracts or powders from fruits and berries (in particular, cranberries, pomegranates, grapes, cherries, rose hips, sea buckthorn, raspberries, etc.) to minced meat or the surface of meat products. Such processing allows not only to improve the organoleptic characteristics of products, but also to significantly extend their shelf life. In addition, the ecological feasibility and safety of using natural additives compared to synthetic preservatives are emphasized. The authors emphasize the prospects for further research in the direction of optimizing dosage, methods of introducing fruit and berry components and determining their stability during storage. The results obtained can be used in the practice of the meat processing industry to create new functional food products of increased biological value.