The increasing demand for healthy eating creates the need to improve the production technologies of dietary products in the meat industry. Dietary sausage products are characterized by a reduced fat content, the use of raw materials with high biological value, and enrichment with nutritional components beneficial to the body. This study studies the main stages of the technology of dietary sausage production and their impact on product quality. The influence of raw material selection, minced meat preparation, salting process and heat treatment regimes on the structure and nutritional value of dietary sausages is analyzed. Also, the possibilities of using protein and fiber food additives to reduce fat content are considered. Based on the results of the research, ways to improve juiciness, mechanical stability and organoleptic characteristics of dietary sausage products are identified. This work serves as a scientific basis for the production of competitive dietary sausage products that meet health protection requirements and modern consumer needs.

dietary sausage, healthy nutrition, meat product technology, fat reduction, food additives, biological value, heat treatment.

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