Use of non-traditional sources of raw meat for the production of mass-market products

The article presents the results of studies about the use of reindeer meat as the main raw material in the production of boiled-smoked product. To expand the existing range of products of this type, it was proposed to use the complex food additive «Protex Super 50 (ECO)» in curing brine.The moisture-binding ability of reindeer meat increases when using the complex food additive «Protex Super 50 (EKO)» in the amount of 40% by weight of meat raw materials. It contributes to an increase in the yield of the finished product, and, consequently, an increase in the economic indicators of production. The study of the quality indicators of a boiled-smoked reindeer meat product using the complex food additive «Protex Super 50 (ECO)» showed that the product is characterized by high consumer properties and nutritional value. Microbiological studies have established that boiled-smoked reindeer meat products meet safety requirements .