Application of functional ingredients in the meat canning industry
The article presents the results of the analtical analysis of literature regarding the usage of functional ingredients in the canning meat industry. The state of the current market of healthy food and primary proporties of their usage were analyzed. On the basis of the complex theoretical data some qualitative advandages were justified regarding the usage of canned meat as a troditional product for encrichment with functional ingredients. Effective sources of dietary resourses reach in food fibers, as well as protein substances of plant and animal origin were studied. The development and production of new meat products with set properties create a promising background for strengthen and restoring the health protection of the population.