Abstract
The relevance of this work is due to the need to develop functional meat products with increased nutritional value that are also resistant to oxidative degradation, which is exacerbated in red meat due to the presence of heme pigments and reactive lipid fractions. The research hypothesis is that combining sheep meat with the bioactive components of sea buckthorn and grape seeds will create a biochemically sound antioxidant platform for meat roulade, reducing oxidative losses and stabilising quality during storage. The aim of the article is to critically synthesise current data on the nutritional value and technological characteristics of lamb, as well as on the composition and functional effects of sea buckthorn and grape seeds in meat systems. The methods included a systematic review of publications from 2015 to 2025, searching in English, Russian, and Kazakh and selecting works containing analytical quality indicators. The results show that the bioactive fractions of sea buckthorn (vitamin C at around 300-600 mg/100 g, carotenoids at 5–36 mg/100 g, as well as phenolic compounds) and the polyphenolic complex of grape seeds (proanthocyanidins - 50-200 mg/g in extracts, flavanols and dietary fibre) are most consistently associated in studies with a reduction in oxidation markers, more stable colour characteristics and a variable, dose-dependent effect on textural and technological indicators. The most controllable form of application for roll systems appears to be extracts, which ensure accurate dosing and uniform distribution of bioactive components. Future studies will be based on optimising the amount of plant antioxidants added and the stages of addition, heat treatment and packaging, while controlling the trade-offs between antioxidant effect and organoleptic characteristics.