Medical and biological justification for the use of venison in special food products

Abstract

Data on the biological and nutritional value of venison have been studied. Justification for the use of venison and the development of meat cream using it has been carried out in KubSAU named after I.T. Trubilin. As a result of the research, the venison market in Russia has been analyzed, and to substantiate the biotechnological requirements for the composition and quality of meat cream intended for feeding residents of the Far North have been substantiated; quality characteristics of the main raw material – venison and additional raw materials have been selected and assessed. Using the method of calculating quantitative and qualitative characteristics of the selected ingredients, the combination of formulation components that enrich the developed product with natural biological elements has been determined. The recipe composition of meat cream based on venison has been modeled. Pilot batch of meat cream has been developed with subsequent assessment of nutritional and biological value. A study conducted on the Daily supply of the main nutrients of the developed special-purpose meat cream, provided for the social group of people (residents of the Far North) has been studied and it has been revealed that the body’s energy costs are 15% higher, and the need for protein and fat consumption also increases to 140 g. Moreover, it has been revealed that the product is rich in vitamin B, which fully meet the daily requirement, vitamin A, which provides up to 29.3%, and vitamin C, up to 38% of the daily requirement. The developed meat cream meets the protein content requirements of 15.3%; fat of 19%; salt of 2%.