Abstract
The article describes the solution to the problem of expanding the range of meat products with the addition of plant-based ingredients of a functional orientation with a reduced caloric content. The research was carried out on experimental samples of raw smoked sausages, for which original recipes were developed. The study is aimed at studying the effect of a plant food additive on the nutritional value of a meat product, namely, energy, biological and organoleptic values. For this purpose, the content of the mass fraction of moisture, fat and vitamin C in the finished product was determined.
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