Current trends in the development of functional meat products to improve the nutritional status of the population

Abstract

Abstract Among the many environmental factors, nutrition is an essential factor, regularly and exclusively multidisciplinary affecting the biological and social essence of the human body. A balanced diet is the essential condition for maintaining health, contributes to increasing the duration and quality of life of the population. The presence in meat products of such components as saturated fats, cholesterol, nitrites, salts hurts the health of consumers. In this regard, it is relevant to improve and improve the composition of processed meat products by developing products with a practical orientation with a healing effect.