Study of Biological Value and Food Safety of Restructured Yak Meat Product

The article aims to study the quality indicators of the restructured product made from yak meat, obtained by massaging and salting with cherry plum juice. The analysis of the chemical composition of the restructured products showed that the protein content had an insignificant difference of 0.6%. The moisture is higher in the control product by 7.35%, while the ash is higher in the experimental product by 0.2%. The fat content is almost identical, and the carbohydrate content has large differences. Thus, the carbohydrate content in the experimental product is 6.6% higher than the control product. This is explained by the use of lentil flour in the recipe of the experimental restructured product, as well as cherry plum juice when massaging yak meat. The use of cherry plum juice when massaging yak meat and lentil flour in the recipe of the experimental product also enriched it with amino acids, vitamins and minerals. The restructured yak meat product after heat treatment was tested for the content of microorganisms. It was established that the microbiological values in the studied meat products correspond to hygienic standards.