Abstract
Consumer properties of meat largely depend on the physical and chemical composition. Camel meat has a high content of nutrients in an easily digestible form, which is attractive for processing into functional products. An obstacle to the use of camel meat is the stiffness of the meat and low moisture-binding capacity. This proves the relevance of research in this area. The purpose of the article is to determine for the development of the technology of boiled camel sausages to select herbal supplements to extend the shelf life. A study was made of the influence of herbal supplements on the quality indicators of boiled camel sausages. Crushed ginger and sea buckthorn were chosen as herbal ingredients. As a result of the study, the effect on the organoleptic characteristics of boiled camel sausage, added crushed sea buckthorn berries and crushed ginger root was studied, the doses of additives were selected depending on the change in taste, and the effect on the quality indicators of boiled sausages.