THE USE OF FOOD ADDITIVES IN THE PRODUCTION OF MEAT PRODUCTS

Abstract

This article reflects the relevance and discusses the advantages of using food additives in the production of meat products. Comprehensive advantages for manufacturers: economic efficiency, technological benefits, and logistical advantages. Comprehensive advantages for consumers: quality and safety, organoleptic properties, and ease of consumption. Important aspects of the use of food additives have been identified: regulatory framework, dosage, labeling, and quality control. The development of recipes and technologies for new types of high-biological-value products based on the combination of meat raw materials with functional plant-based additives is of particular importance. Currently, one of the important problems is to provide people with high-quality and healthy food. The environmental situation and the increasing number of diseases among people necessitate the creation of functional products. It is necessary to select additives in such a way that, when they are added to the recipes of meat products in small amounts, they provide a corrective effect without affecting the functional and technological characteristics of the finished products.