Application and Safety Aspects of Non-Traditional Dietary Fibers of Plant Origin in Meat Products
Saadet Huseynova 
Abstract. The article studies the scientific basis for the application of non-traditional dietary fibers of plant origin in the production of functional meat products and the impact of these additives on the safety indicators of the finished product. Against the background of the growing demand for healthy nutrition in the modern food industry, the preparation of products enriched with dietary fibers is of particular relevance. In this regard, the use of fibers obtained from non-traditional plant sources (fruit peels, seeds, processing residues of cereals and legumes, etc.), unlike traditional raw materials, has both technological and biological advantages. The study analyzed the effect of plant fibers on the structural and mechanical properties, water retention capacity, emulsion stability and organoleptic indicators of meat products. At the same time, the impact of these components on microbiological safety, oxidation stability and shelf life was also evaluated. It was found that the optimal application of non-traditional plant fibers not only increases the nutritional value of the product, but also improves its technological and safety indicators. The results of the conducted studies show that plant fibers are promising as a functional component in meat products and their application can play an important role in the production of healthy food products.
Keywords: plant fibers, non-traditional raw materials, functional meat products, food safety, technological properties, microbiological stability, oxidation process, water retention capacity