New assortment lines of meat food products using rabbit slaughter by-products

One of the fundamental factors in the formation of human health is its nutrition. That is why it should be correct, balanced and correspond to the peculiarities of the human body. A special place in the human diet is occupied by meat products, which have a high nutritional, biological, physiological value, as well as digestibility. To date, rabbit breeding is a promising area of animal husbandry, which can provide the meat industry with high-quality raw materials. Especially relevant can be considered the use of by-products of slaughtering rabbits: by-products, intestinal raw materials and internal fat. The amino acid composition was determined according to GOST 34132-2017 using the Shimadzu LC 20 Prominance liquid chromatograph by ion exchange chromatography with post -column derivatization of ningidrin. The results of the study of the amino acid composition of intestinal proteins showed the presence of all essential amino acids (%): Valin - 0.66; Leucin - 0.97; guileycin - 0.52; Treononin - 0.60; methionine - 0.29; Triptofan - 0.05; Lizin - 0.94; phenylalanine - 0.50. The amino acid composition of heads, paws, tails showed the content of essential amino acids in the composition of the proteins of this meat raw material. At the expense of application of by-products of slaughter of rabbits it is possible to increase volumes of highly valuable food, and also to reduce its cost price of raw materials and products. Recipes and technologies of original meat products of various assortment lines with maximum use of by-products of slaughtering and cutting of rabbits are substantiated and offered. On the example of crispy appetizer, meat and vegetable sausage, zeltsa, delicacy product - stuffed stomach, the prospects and feasibility of expanding the range of economy-class food products to meet consumer demand with high biological value are shown.