The aim of the work was the development of a new kind of meat products for functional purposes from poultry meat with a partial replacement of meat raw materials with a vegetable component – Bulgarian pepper. Studies of prototypes on organoleptic, physicochemical, and microbiological indicators were carried out. The results of microbiological studies show that the presented prototypes meet the requirements and norms established by regulatory documents, confirm the receipt of a product of increased microbiological stability. Evaluation of food and energy value of smoked-baked galantine with Bulgarian pepper indicates the creation of a low-calorie meat product for dietary purposes. As a result of economic calculations, it was concluded that as the amount of meat that is being replaced is increased, Bulgarian pepper increases the profitability level of production from 14.9% in the control sample to 20.7% in experimental sample No. 3, replacing meat raw materials by 15.0% Bulgarian pepper. In the production of 50 kg per shift, the possible additional profit per year will be more than 700 thousand rubles. The consumer properties of the prototypes, especially sample No. 3 (with 15.0% pepper) favorably differ from the control sample. Based on the evaluation of organoleptic parameters, preference is given to sample No. 3. The results of microbiological studies confirmed the guaranteed safety of all samples throughout the storage period. As the amount of meat that is being exchanged for Bulgarian peppers increases, the energy value of 100 g of smoked-baked galantine with 346.0 kcal (control sample) to 245.0 kcal (sample No. 3) is significantly reduced or reduced by 29.2%.

In the article results of researches on development of compounding and technology of manufacture of a new kind of meat production of functional purpose from poultry meat with partial replacement of meat raw material by a vegetative component – cabbage broccoli are resulted. As a result of the conducted studies and calculations, data were obtained on the indicators of quality and safety, food and energy value, economic efficiency of the production of a roll baked from chicken meat with broccoli cabbage. The addition of broccoli in the production of a roll of chicken meat contributed to the formation of an unusual figure of a roll on a cut: the light pink color of the meat and the bright green color of the broccoli cabbage. Experimental batches of roulet baked from chicken meat were produced by replacing meat with broccoli in the recipe as follows: sample No. 1 – replacement of meat raw material with broccoli 10.0%, sample No. 2 20.0%, No. 3 – 30.0% respectively. When the replacement of meat raw material with broccoli cabbage is increased, the content of fat mass fraction is significantly reduced from 19.0% (control sample) to 11.0% (sample No. 3). There is also a decrease in the protein content from 17.0% in the control sample to 11.0% in sample No. 3, as well as an increase in the mass fraction of carbohydrates from 0 (control sample) to 1.8% (sample No. 3). All examined samples of a roll baked from chicken meat with broccoli cabbage meet the requirements of regulatory documents on microbiological indicators. The results of calculations of the economic efficiency of the production of control and experimental samples of baked rolls from chicken meat indicate that it is economically most feasible to produce a roasted chicken roll with the addition of broccoli in the amount of 30% to the mass of unsalted raw materials.