Abstract
Statistics show that 60-70% of the country's population has a constant deficiency of essential substances, especially vitamin C, 40-60% have a lack of ?-carotene, 30-40% of the population suffer from a lack of vitamins of groups B and E, and in several regions a serious lack of selenium, iodine and fiber has been identified. One of the possible solutions is the selection of promising sources of meat raw materials with high hygienic, functional and technological indicators and the development of functional meat products using antioxidants of vegetable origin and dietary fiber.
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