Abstract
The article discusses the chemical composition of meat according to the main qualitative characteristics to identify the least nutritious product for its subsequent enrichment with various micronutrients. The introduction of dishes and products with an adjusted composition of vitamins, macro- and microelements into the existing diet of an average person is a serious intervention in the traditionally established structure of human nutrition. The need for such an intervention is determined by objective environmental factors associated with changes in the composition and nutritional value of the products that are used in daily nutrition, as well as changes in our lifestyle, with a decrease in physical activity and energy consumption. For these reasons, this intervention should only be carried out in accordance with scientifically sound and proven principles. The choice of micronutrients is quite diverse and, depending on the task of enriching meat products, it is possible to satisfy various physiological needs of the population.
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