Development and technology of functional gerodietetic meat products on the basis of waterfowl meat

Introduction. The article presents the development and production of functional meat products with a gerodietetic focus intended for the elderly. The importance of expanding the range of such products in the context of the increasing proportion of the elderly population in Russia has been emphasized. Particular attention is paid to the functional properties of waterfowl meat, which contains a large number of useful substances, such as polyunsaturated fatty acids, vitamins, and minerals. Attention to gerodietetic nutrition is driven by the need to maintain the health, activity, and quality of life of the elderly population. Meat products enriched with functional ingredients play a significant role in providing the body with essential nutrients and maintaining its physiological functions. Research has shown that waterfowl meat, in particular duck meat, has a unique composition and can serve as a valuable raw material for the production of functional products. The developed recipes for pates based on duck meat, liver, and offal are enriched with additional ingredients, such as dietary fiber, vitamins, and minerals, which helps increase their nutritional value and improve their organoleptic properties. Pâté production technologies utilize gentle processing methods that preserve the maximum amount of nutrients and ensure product safety. The goal of the research was to create new balanced functional products for gerodietetic nutrition.

The objectives and methods of research. The research focuses on the development of technology for functional meat products with a gerodietetic focus intended for the elderly. The research has confirmed the high organoleptic and functional-technological properties of the products, as well as their nutritional adequacy for gerodietetic nutrition. Physicochemical, functional-technological, microbiological, and modeling methods to create balanced recipes were used in the research.

The results and discussion. Recipes and technologies for preparing pâtés based on duck meat, liver, and offal enriched with essential nutrients have been presented. The importance of optimizing the amino acid and fatty acid composition using computer modeling has been emphasized. The research demonstrates the potential of an innovative approach to the production of specialized meat products that meet the needs of health-conscious consumers

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