Investigation of the effect of sage extract on the functional and technological properties of chopped semi-finished products

Currently, the problem of creating functional food products is one of the most urgent in the food industry. When creating such products, special attention is paid to modeling products with specified properties and composition, which are designed to correct various physiological functions in the body and have a wide range of functional properties. The most common components in the production of functional food products are the use of plant components rich in vitamins, minerals and other biologically active substances, including antioxidants. The production and consumption of minced meat semi-finished products is currently the most dynamic and popular direction of the meat industry. At the same time, the development of new functional meat semi-finished products allows us to expand their range and fill the deficit of food and biologically active components in the diet of various population groups. The article presents studies of the effect of the biologically active complex of sage extract, which has antioxidant qualities on the functional and technological properties, quality and shelf life of chopped semi-finished products.