In the production of meat products, the technological and structural properties of the minced system are one of the main factors determining the quality of the finished product. Nutritional additives introduced into the minced meat have a significant effect on its physicochemical, rheological and organoleptic properties. This study investigates the effect of various functional food additives on the water retention capacity of minced meat, emulsion stability, viscosity, and mass loss during cooking. It is found that the use of protein, fiber, starch, and stabilizers strengthens the structure of minced meat and increases the mechanical stability of the product. Also, food additives ensure uniform moisture distribution in the minced meat, improving the juiciness and tenderness of the finished meat product. The results of the study allow for the efficient use of resources in the meat industry, increasing product yield, and optimizing quality indicators. This work serves to scientifically assess the technological importance of food additives.

meat products, minced meat system, food additives, water retention capacity, emulsion stability, rheological properties, technological quality, meat industry.

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