One of the topical trends in the development of agriculture in the Russian Federation is digitalization and automation of methods for processing spatial information about various land resources. The main element of the implementation of this direction in practice can be considered a three-dimensional digital terrain model. This model allows solving many problems in the field of land management, in particular, such as analyzing the surface of the terrain in order to determine its suitability for agricultural production. Despite a number of existing problems in this area, an automated digital land management system will enable public authorities to implement an integrated and systematic approach to management, that is, to more efficiently use the land resources, influence the land market, as well as attract the investments and create the necessary conditions. for sustainable development of the territory.

Poultry meat is a full-value food product for the population. It is widely used in general and specialized diets. Thanks to the work of breeders, breeds of meat-egg chickens with high egg production and high-quality meat were bred. At the same time, the meat of meat-egg chickens is somewhat inferior in organoleptic parameters to broiler meat, which to a lesser extent allows it to be used in the production of specialized meat-based food products. The paper presents the results of research on the development and production of specialized semi-finished products for the nutrition of pregnant women, using meat of meat-egg chicken. To increase the organoleptic characteristics and nutritional value of the developed semifinished products, a new product from chicken eggs is introduced into the latter – egg coagulated melange, enriched with kelp. Kelp is a source of iodine in a bioavailable form. Calcium enrichment of the developed semi-finished products was carried out by the product of the chicken egg-shell processing - a mineral concentrator, in which calcium is in an easily digestible form. The conducted studies, the results of which are presented in this article, allowed to establish that the enrichment of functional ingredients based on chicken eggs led to an increase in the nutritional value of semi-finished products, an improvement in organoleptic indicators. The introduction of kelp in the composition of enriched melange reduced the loss of iodine. Thus, efficient processing of poultry products was carried out: meat of meat-egg chicken (processing of the shell and the egg itself).

No abstract

The article provides information about the impact of nutrition on human health and the formation of nutritional diseases. Irrational nutrition is typical for the population of Russia, in particular of the Smolensk region. The article provides an overview of the functional properties of flax seeds and linseed oil in terms of fatty acid composition and functional properties. The data of studies on the determination of fatty acid composition in samples enriched with flax seeds, flaxseed oil compared to the control sample (initial minced turkey breast meat) are presented. The introduction of functional ingredients improved the fatty acid composition and increased the efficiency of enriched semi-finished products. The positive effect of oilseed flax and flaxseed oil on the organoleptic characteristics of the developed chopped semi-finished products was noted. Improving the Omega-3: Omega-6 ratio in the developed semi-finished products allows to consider enriched semi-finished products as a functional food product.

No abstract