Improvement of the technology of cooking culinary products from poultry meat for children’s food: a systematic review

Currently, more and more new technologies are being discovered in the food industry and public catering for the production of culinary products from poultry. This type of raw material is very popular among the population, due to its chemical composition and nutritional value. The study of new approaches to the quality and safety of food products for baby food is also an urgent topic. The purpose of this review is to analyze literature sources on new technologies in the production of culinary products from poultry and methods of ensuring safety and quality for the nutrition of children of various age groups. The presented systematic review includes articles from the Scopus, Rsci and Google Scholar databases, limited by the time period from 2011 to 2023, 24 works of highly rated journals are analyzed and divided into three thematic blocks: general studies of semi-finished poultry products, new technologies in the production of culinary products and the safety of culinary products from poultry for children's nutrition different age categories. In the course of the work carried out, various studies of semi-finished poultry products, the impact of new technological techniques on the quality and consumer properties of culinary products, as well as basic research in the field of baby food safety were considered. As a result, a fairly strong experimental and research base in these areas of public catering has been identified. The data of this review will provide invaluable assistance in the development of culinary products from poultry for baby food of various age categories, as well as in the preparation of food rations and the development of technological processes in educational institutions.