STUDY OF THE CHEMICAL COMPOSITION OF THE DEVELOPED RABBIT MEAT PATE.

Abstract

The article presents an analysis of the chemical composition of a
pate developed on the basis of rabbit meat. Pates from meat products are becoming
increasingly popular due to their high nutritional composition and taste. The study
examined macro- and microelements, protein, fat and carbohydrate content, as well
as vitamins and minerals contained in the product. Experiments were conducted
using various rabbit meat processing technologies, which made it possible to
identify optimal conditions for preserving its nutritional value. The analysis results
showed a high protein content, as well as a balanced ratio of fatty acids, which
makes this pate a source of complete nutrition.