Open AccessCurrent trends in the development of functional meat products to improve the nutritional status of the population
Author(s) -
Л З Габдукаева,
T Yu Gumerov,
Alinya R. Nurgalieva,
Leysan V. Abdullina
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/624/1/012196
Subject(s) - business , environmental health , population , quality (philosophy) , human health , food science , multidisciplinary approach , microbiology and biotechnology , biology , medicine , philosophy , epistemology , social science , sociology
Among the many environmental factors, nutrition is an essential factor, regularly and exclusively multidisciplinary affecting the biological and social essence of the human body. A balanced diet is the essential condition for maintaining health, contributes to increasing the duration and quality of life of the population. The presence in meat products of such components as saturated fats, cholesterol, nitrites, salts hurts the health of consumers. In this regard, it is relevant to improve and improve the composition of processed meat products by developing products with a practical orientation with a healing effect.