Abstract
The article is devoted to the development of an assessment of the nutritional value of food products based on the “Healthiness” criterion. It is proposed to evaluate the degree of healthiness using the indicators “Biotolerance” and “Biotoxicity”. The technique was developed using the example of fresh pork, as well as pork stored under conditions of acoustic shock freezing. A list of physiological indicators of laboratory animals that allow assessing the toxicity of the used feed is given. The practical significance of the proposed methodology is evaluated.
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