The issue of rational nutrition of children is still extremely relevant and an effective factor in ensuring the preservation of the life and health of children. Pathological conditions associated with intolerance to certain components of food are increasingly common. Biologically complete products play an important role in the organization of rational nutrition of children, which can be created only in industrial production conditions. When assessing the chemical composition of experimental goat meat samples (Zaanenskaya, Alpine, Nubian), no abnormal deviations were detected, and all indicators were in the generally accepted contents of this type of animal muscle tissue. The mineral composition showed that goat meat is rich in such elements as potassium – 1693.22 – 4125.83 mg/kg; sodium – 852.27 – 1518 mg/kg, magnesium – 125.33 – 295.8 mg/kg; calcium – 79.27 – 160.79 mg/kg, iron 11.42-87.52 mg/kg. The vitamin composition of goat meat showed that the content of pantothenic acid (B5) was 0.53 – 0.62 mg / 100g, pyridoxine (B6) 0.52 – 0.64 mg/100g tocopherol 0.27 – 0.33 mg/100g. The mass fraction of goat meat proteins was 2.1 ±0.3 – 2.4 ±0.4%. The study of the dynamics of changes in the composition of protein fractions based on the results of comparative studies of the ratio of sarcoplasmic proteins showed the content of water-soluble (1.75 – 4.06%), salt-soluble (1.75 – 2.44%), alkali-soluble (11.15 – 15.10%) proteins. The salt-soluble fraction reflects the total changes in the state of protein fractions, the solubility of which was not the same for the rocks under consideration (the highest concentration was determined in the Nubian rock).

A recipe for cooked sausages of the herodietic direction using protein hydrolysate in the amount of 3%, 5%, and 7% of the mass of raw materials is proposed. The recipe is based on "Beef Sausage". Organoleptic evaluation of the prototypes showed that when protein hydrolysate was added in an amount of 7%, a specific taste characteristic of by-products was present in the prototype. Based on the sensory evaluation results, it was decided to continue the study of samples with the addition of 3% and 5% protein hydrolysate. The results of the study of the physicochemical parameters of the prototypes with the addition of protein hydrolysate 3% and 5%, showed the values of the mass fraction of protein 16.65% and 19.29%, fat 9.85% and 12.25%, carbohydrates 2.85% and 3.07% respectively, indicating an increase in the amount of protein and a decrease in the proportion of fat compared to the control sample. A significant increase in the content of such essential amino acids as lysine and valine and interchangeable amino acids as arginine, glycine, and serine in the test samples confirms that the protein hydrolysate introduced into the prototype is rich and well-balanced in amino acid composition. To study the effect of protein hydrolysate on the quality of meat products, the moisture binding capacity was determined, which was 3% and 5% in the experimental samples with the addition of protein hydrolysate – 75.62% and 79.13%, which is 3.4% and 8.2% higher than that of the control sample, respectively. The sample with the addition of 5% hydrolysate (80.01) has the greatest moisture-retaining ability, which is 9% higher than that of the sample with 3% hydrolysate and 15.8% higher than the control indicator.  The study results of the fat-holding capacity in the samples also showed positive dynamics.

The issue of rational nutrition of children is still extremely relevant and an effective factor ensuring the preservation of life and health of children. Pathological conditions associated with intolerance to certain components of food are increasingly common. When assessing the chemical composition of experimental samples of goat meat (Zaanen, Alpine, Nubian), no abnormal deviations were detected, and all indicators were in the generally accepted contents of this type of animal muscle tissue. Comparative analysis of goat meat samples shows that the fat content is more than 3 times less than that of lamb. The mass fraction of moisture is higher than mutton by 3 - 5%. Thus, it confirms that goat meat is a more dietary meat raw material in comparison with lamb. The potassium content among the experimental samples is distinguished by the goat meat of the Nubian breed (4125.83 ± 618.87 mg/ kg), which in comparison with the Zaanen (2470.10 ± 370.52 mg/kg) is more than 1.5 times greater, and the Alpine breed (1693.22 ± 253.98 mg/kg) is more than 2 times. The concentration of such essential amino acids as tryptophan, leucine, isoleucine, phenylalanine, methionine allows you to cover from 14% to 30.5% of the daily norm.

The issue of rational nutrition of children is still extremely relevant and an effective factor ensuring the preservation of life and health of children. Pathological conditions associated with intolerance to certain components of food are increasingly common. Biologically complete products play an important role in the organization of rational nutrition of children, which can be created only in industrial production conditions. When assessing the chemical composition of experimental samples of goat meat (Zaanenskaya, Alpine, Nubian), no abnormal deviations were detected, and all indicators were in the generally accepted contents of this type of animal muscle tissue. The mineral composition showed that goat meat is rich in such elements as potassium - 1693.22-4125.83mg/kg; sodium - 852.27-1518 mg/kg, magnesium - 125.33-295.8 mg/kg; calcium - 79.27-160.79 mg/kg, iron 11.42-87.52 mg/kg. The vitamin composition of goat meat showed that the content of pantothenic acid (B5) was 0.53-0.62 mg/100g, pyridoxine (B6) 0.52-0.64 mg/100g tocopherol 0.27-0.33 mg/100g. The indicators of the mass fraction of goat meat proteins were 2.1 ± 0.3- 2.4 ± 0.4 %. The study of the dynamics of changes in the composition of protein fractions based on the results of comparative studies of the ratio of sarcoplasmic proteins showed the content of water-soluble (1.75-4.06 %), salt-soluble (1.75-2.44 %), alkali-soluble (11.15-15.10 %) proteins. The salt-soluble fraction reflects the total changes in the state of protein fractions, the solubility of which was not the same for the rocks under consideration (the highest concentration was determined in the Nubian rock).

The analysis of existing foreign technologies of herodietic meat products was carried out, which showed that the main components forming their orientation are: connective-woven proteins, vitamins, minerals. The use of secondary raw materials seems promising, on the one hand, prerequisites for resource-saving technologies are being created, on the other hand, it becomes possible to produce meat products enriched with biologically active ingredients from secondary meat raw materials. Connective tissue proteins, as well as full-fledged proteins, play an important role for the human body, since they can perform the functions of dietary fibers. The scar refers to mucous by-products that are collagen-containing and, when used in their native form, have high strength characteristics, specifically smell and taste. These characteristics make it difficult to use them in raw or natural form. In this regard, it is necessary to develop a technology for their processing for further application in industry. The physicochemical, microbiological and technological properties of beef tripe were investigated for use in the production of sausages of the herodietic direction. The results of the study indicate a high potential for the possibility of using these raw materials and have all the prerequisites for the production of meat products of the herodietic direction from them.