This study describes the effect of adding carrot on the nutritional and biological value of canned goat meat. Four batches of canned goat meat were produced: control (without carrot), and three experimental treatments T10, T20, and T30 that was canned goat meat with the addition of 10, 20, and 30% carrot, respectively. Canned goat meat with 30% added carrot had the lowest fat (5.76%) and protein (17.08%) content. The mass fraction of fiber was significantly increased, up to 1.96% in T10, 2.33% in T20, and 2.71% in T30. The same trend was observed for β-carotene content (from 0.78 mg/100g in the control sample to 1.91 mg/100g in T30). Among the amino acids, histidine was significantly increased in T30 (p < 0.05), and lysine in T20 and T30 (p < 0.05). There was also evidence of increased vitamin A, B6 (pyridoxine), B9 (folic acid), and B5 (pantothenic acid) content in experimental samples than in the control sample. Among the minerals, the most significant increase was in potassium, magnesium, and phosphorus levels in samples with carrot. Organoleptic evaluation showed differences in color, taste, consistency, and odor. Thus, the addition of carrots increases the nutritive value and improves the palatability of canned goat meat.

In the present study, incorporation of sheep tail fat, beef heart, kidneys, and herbal ingredients (grounded licorice and ginger root, pumpkin, carrots, and onions) into liver pate formulations was investigated. Four types of liver pate were prepared: control sample containing only liver and butter; experimental sample S1 - pate with sheep tail fat (5%), ground dried licorice root (1%) and ginger (2%); experimental sample S2 - pate with sheep tail fat (8%), ground dried licorice root (2%) and ginger (3%); experimental sample S3 - pate with sheep tail fat (10%), ground dried licorice root (3%) and ginger (4%). Inclusion of the above-mentioned ingredients in the pate recipe did not cause significant changes in the mass fraction of table salt and protein (P > 0.05) and, conversely, significantly increased the moisture content, carbohydrates, fat and be-ta-carotene in the test sample (P < 0.05). In the experimental samples, the number of amino acids decreased with the exception of arginine. Among the experimental samples, the highest content of amino acids (18 g / 100 g) and essential amino acids (8.89 g/ 100 g) was detected in S1. The results of determining the fatty acid composition showed significant changes in the composition of experimental samples com-pared with the control. The total content of saturated acids in the experimental samples decreased while the content of polyunsaturated and monounsaturated fatty acids increased (P ˂ 0.05). Textural characteristics, such as hardness, cohesiveness and adhe-siveness in the test sample have changed significantly (P < 0.05). However, the elasticity (springiness) and stickiness of the paste mass were almost the same for the control and experi-mental samples. The introduction of the above-mentioned ingredients in the experimental sam-ples increased the pH and water-binding capacity) values, which suggests an increase in juici-ness. The conducted studies have confirmed the prospects for improving the chemical compo-sition without deterioration of the consistency and structure of the finished product.