Abstract
The presented results are part of a whole complex of studies conducted over many years, aimed at creating new types of dairy and meat products, enriched with additives from local raw materials of plant origin, for its popularization, which have a beneficial effect on the human body and are intended for people of various age groups and taste preferences. preferences. This article outlines the prospects for using a composition of herbal supplements made from wild fruits and berries to fortify processed meat and milk products. The possibility of using bird cherry, mountain ash (red), and serviceberry in the optimal ratio for meat and dairy products was studied using the example of sausage, meat pate and curd mass. It is important that the combination of raw materials of animal and plant origin will significantly diversify the range of food products characterized by the naturalness of the components used and a beneficial effect on the development and functioning of the human body. A technology has been proposed for obtaining monodisperse powder from selected fruits and berries, which allows maximally preserving the beneficial properties of raw materials of plant origin that meet physiological needs. Organoleptic properties were analyzed as the main consumer ones, and physicochemical and bacteriological indicators were determined, indicating that the resulting products comply with the established requirements in current regulatory documents. The developed composition of herbal supplements in different ratios of fruits and berries can provide two large food industries with natural additives, allowing them to produce mass consumer products.