Technological aspects of increasing consumer properties and biological value of cattle meat

The importance of the study is in development canned beef with increased biological value. plant complex “spirulina-flax” was used for modernization meat. A corresponding goal and objectives research on new meat, recipes, chemical composition vitro digestibility were formulated. Development foods carried out laboratories N.V. Parakhin Oryol State Agrarian University “Oryolproduct” Mtsensk district, region. Four samples produced laboratory conditions. Three them contained different amounts spirulina-flax complex. Canned “Stewed meat” per GOST 32125-2013 taken as a control. Additional vegetable raw materials can increase value meat due to vitamins, minerals dietary fiber, while maintaining requirements GOST. added enriches product biologically valuable components origin, slight energy Based data, it possible recommend enterprises use obtained production food an And also based results, develop recipe compositions conditions enterprise.