Investigation of the nutritional value, quality and safety of original meat products using by-products of rabbit slaughter

The nutritional value, quality, and safety of original meat products developed using rabbit slaughter by-products (offal and intestines) and plant raw materials were studied. The objects of the study were liver sausage with millet, brawn, stuffed stomach, and crispy snack. Chemical analysis showed that all products have a high protein content (15.6–28.4%) and are low-calorie: the energy value ranged from 134 kcal/100 g (brawn) to 300 kcal/100 g (crispy snack). The amino acid composition of the proteins was determined: the products contain a complete set of proteinogenic amino acids, with a predominance of lysine, leucine, alanine, and glycine. The calculation of the amino acid score revealed that the limiting amino acid in all samples is tryptophan, while for other essential amino acids, the products meet or exceed the reference protein. The amino acid score difference coefficient was 33–43.8%, indicating a potential excess of some amino acids not used for plastic needs. Organoleptic evaluation on a 9-point scale confirmed the high consumer properties of the products: the overall average score ranged from 7.8 to 8.2 points. Physico-chemical indicators (mass fraction of moisture, fat, protein, table salt) comply with regulatory requirements for meat products. Microbiological studies and analysis for the content of toxic elements (mercury, arsenic, cadmium, lead) confirmed the safety of the products in accordance with TR CU 034/2013. Thus, the use of rabbit slaughter by-products allows for the creation of original, safe meat products with high nutritional value, balanced amino acid composition, and good organoleptic characteristics, which contributes to the expansion of the assortment and the solution of the task of rational use of raw materials.