Abstract
Due to its high nutritional value, mutton is an important raw material for food production. The purpose of this review is to provide a theoretical framework and technical support for improving the efficiency and quality of sheep meat products. The article presents a review of the literature on the effect of various compositions of multicomponent brines used in the processing of mutton, as well as the role of each functional additive in influencing the organoleptic and biochemical parameters of meat, along with the qualitative characteristics of the finished products. An analysis of the literature has shown that both scientists and practitioners are giving serious attention to improving the efficiency of salting ingredients and selecting different options for the composition of multicomponent brines. This is primarily determined by the properties of the raw material and the set of desired indicators to be achieved in a particular product. Based on the study of the properties of raw materials and the peculiarities of meat product production technology, the article outlines formulations of multicomponent brines for mutton, incorporating enzymes, goji berries, buckwheat flour, a milk-protein complex, and their effects on key indicators of meat quality. The pronounced specific taste and odor of mutton, along with its technological properties, limit the use of this raw material in industrial production. However, the use of multicomponent targeted solutions that improve the organoleptic properties of the raw material presents an opportunity to produce higher-quality lamb products that are more diverse and attractive to consumers in the market.