Improving the quality of the national general meat product of the new generation

The purpose of this research study is to establish the potential for improving oxidative stability and improving quality using two concentrations - 0.5% and 1.0%, as additives for goji berry extract (LyciumBarbarum L.) and buckwheat flour (Fagopýrumesculéntum) for the manufacture of a national restructured boiled-smoked meat product from horse meat "Kanagat" with improved quality and oxidative stability. Thetechnology used allows the production of new national meat products from horse meat, enriched with 9.82 ± 0.25 mg/g of goji berry extract (LyciumBarbarum L.) and 9.73 ± 0.21 mg/g of buckwheat flour (Fagopýrumesculéntum).