Production of meat products based on organic rabbit breeding resources with the inclusion of protein-carbohydrate composites of plant origin

Abstract

Abstract The World Health Organization recommends limiting the consumption of processed and red meat products due to the increased risk of developing cancer of the gastrointestinal tract of people and a decrease in immunity with a new coronavirus infection. An alternative to red meat is rabbit meat, rich in polyunsaturated fatty acids, which prevent carcinogenesis, causing apoptosis, control the cell cycle and the production of eicosanoids. For the production of meat products, dietary supplements are traditionally used to improve the consistency and increase the yield of finished products, which in some cases do not meet safety requirements. In this context, the use of rationally selected biopolymer plant complexes in combination with a protein component of animal origin is promising and can be safely used in the production cycle of products of various compositions. To obtain meat products based on rabbit meat using biotechnological approaches, protein-carbohydrate complexes containing sprouted forms of legumes, jerusalem artichoke dietary fibers and composites of animal and vegetable origin have been developed. Protein-carbohydrate complexes contained 17.2 – 23.7% protein, 2.20 – 4.70% fat and 18.2 – 21.8% dietary fiber in their composition. And conducting a biological assessment on a test culture indicates that the developed protein-carbohydrate complexes are physiological for biotest, that is, they have the necessary level of safety, which allows them to be recommended for enriching meat-based food systems and expanding the range of products produced by meat processing enterprises.