Bozhko N.
PhD, Associate Professor, Department of technology of milk and meat, Sumy
National Agricultural University, Sumy, Ukraine
Pasichnyi V.
Doctor of Technical Sciences, Professor, Department of technology of meat and
meat products, National University of Food Technologies, Kyiv, Ukraine
EFFICIENCY OF PROVIDING BIOLOGICAL VALUE OF COMBINED
MEAT-CONTAINING PRODUCTS WITH MEAT OF WATERFOWL
Introduction. One of the global challenges of humanity, identified at the special
meeting of FAO/WHO by leading world experts, is the deficiency of dietary protein
and its rational use.
The statistical data indicate that the need for a complete protein can be met at the
expense of dietary variability not only in a particular country, but also at the regional
level [1].
A wide range of meat products in the traditional segment of consumption is
provided by the use of meat and offal from pork, beef, poultry, milk and egg processing
products as sources of animal protein, which allow the richness of the diet to be
balanced with water and soluble proteins and ensure the stability of functional and
technological parameters meat products [2, 3, 4].
With the growth of the population and the need for protein in meat products, the
use of new sources of protein is expanding. By introducing new technologies for the
use of non-traditional protein sources, new meat and meat-containing products may be
developed that may differ from traditional more sustainable use of energy, water and
land resources [5].
For this reason, one of the solutions to the problem of protein deficiency is the
involvement in the process of production of meat products of non-traditional protein-
containing raw materials, or by-products of production from adjacent to the meat
industry. The combination of meat and protein-rich ingredients with high nutritional
value in order to rationalize the use of protein resources can significantly increase the
volume of products based on regional raw materials.
The combination of animal raw materials of different species has a
multifunctional character, which allows to expand the range of products, rationally use
raw materials, produce products of high nutritional and biological value.
Promising types of protein-containing raw materials of animal origin in Ukraine
are meat of waterfowl and fresh-water fish, whose production in various regions of
Ukraine has a sustainable development [6].
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