Innovative meat product technology: a new look at traditional nutrition

A promising direction in the development of new food products is reduction calories and partial replacement ingredients animal origin with vegetable ones to maximize saturation foods nutrients that contribute maintenance normal life. The aim this work was develop an optimized recipe for a meat product – pate, based on traditional recipe, but including herbal local origin. proposed pate cuisine allows reduce calorie fat content daily diet modern person while increasing protein content, expands range finished consumer market, maximizes provision organism necessary nutrients. paper presents results comparative analysis qualitative characteristics made according experimental samples different contents ingredient, followed by selection sample experimentally determined optimal composition. plant components included pumpkin-flaxseed complex carrot dietary fiber provide maximum balance