The article is devoted to development of functional meat products made from beef obtained from crossbred bulls by Red Steppe cow breed with Kazakh white-headed bulls. The main raw material in the design of the ham recipe was beef obtained from crossbred bulls ¾ blood of Kazakh white-headed breed. Its functional and technological parameters were follows: pH was 6.73; dry matter content - 29.55 5%; fat content - 9.20%; protein content - 19.45%; water-holding capacity - 0.47-0.48 kg of water per 1 kg of raw materials. The possibility of introducing a biologically active additive in the form of lactulose powder, as well as vitamins and minerals, is being considered. The developed products have pleasant taste and aroma, that is specific to this type of product, elastic consistency, characterized by high quality indicators. Cost price of ham samples for elderly nutrition - 420.0 and 420.8 rubles per 1 kg, that confirms feasibility of this development.

The article is devoted to the development of functional meat food products made from beef obtained from crossbred steers when crossing red steppe cows with Kazakh white-headed bulls. The possibility of introducing a biologically active additive in the form of lactulose powder, as well as vitamins and minerals into the recipe of ham products is considered. To conduct research, raw meat-beef - was obtained from cross-bred steers of the same blood type on the Kazakh white-headed breed (PZK named after Lenin of the Surovikinsky district of the Volgograd region). At the same time, 3 samples of meat raw materials were selected in five-fold repeatability. The highest quality indicators were obtained by introducing lactulose in combination with ascorbic acid and calcium citrate into the recipe of sausage products. The economic efficiency of meat production is also higher for this recipe.

Aim. Creation of a technology for the production of ham from beef and poultry meat for heroic nutrition. Material and Methods. The production and research of the control and experimental samples was carried out according to generally accepted methods in accordance with the normative and technical documentation. Sampling and preparation of samples for laboratory research was carried out according to a unified methodology in accordance with the requirements of GOST R 51447-99 (ISO 3100-1-91). Determination of organoleptic characteristics was carried out according to the requirements of GOST 9959-91; GOST R 53159-2008; GOST R 53161-2008. The mass fraction of fat was determined according to GOST 23042-86; protein – according to GOST 25011-81; energy value and iron content – by calculation method. Results. A ham recipe for herodietic nutrition was developed and optimized. The results of the analysis showed that the products are characterized by high organoleptic characteristics. The use of lactulose in the formulation in combination with ascorbic acid had a positive effect on the color formation of the finished product. The inclusion of low-calorie meat sources (beef and broiler chicken fillets) in the formulation made it possible to reduce the mass fraction of fat by 6.6% and increase the mass fraction of protein by 5.5% in the finished product. Conclusion. The new product expands the range of ham products for the elderly consumer category.