Functional and technological properties of minced meat semi-finished products when adding hawthorn and viburnum fruit powder to the recipe

In the food industry, one of the most pressing problems is the creation of new meat functional food products using a variety of available plant raw materials in the recipe. This will bring us closer to achieving the indicators outlined in the "Strategy for the Development of the Food and Processing Industry of the Russian Federation for the period up to 2030". One of the ways to correct the chemical composition of meat products is to use plants rich in biologically active substances in the production. The enrichment of meat systems with plant additives that are diverse in their biochemical composition, and, consequently, in their nutritional and biological value, is advisable, first of all, from the point of view of improving the functionality of new products. The article presents studies of the effect of hawthorn and viburnum fruit powder containing an antioxidant complex on the functional, technological, organoleptic properties and shelf life of minced meat semi-finished products.