Abstract:
In this article is presented the technology of meat production products combined dietary and therapeutic and prophylactic purpose with an optimal calcium and iron.
In modern conditions the development of market economy and the development of a balanced and functional food products is an important social objective, so its decision will affect not only the extension of human life, but also an increase in active, creative period of life, the preservation of health, vitality and capacity for work.
In this regard, it becomes extremely important to develop a new direction for the improvement of meat-based multi-technology product functionality in order to improve the human diet, thus expanding the range of specialized products and more efficient use of the resources of the meat industry.
The purpose of this work is to provide a sausage for people suffering from iron deficiency and calcium with mineral and organic additives.
