Introduction. The priority task of the food industry is to provide population with functional products since the health of nation and its people largely depends on the diet. New formulations and technologies for meat products broaden the range of functional foods. Flaxseed oil is an excellent source of functional ingredients as it is rich in polyunsaturated fatty acids and tocopherols. The present research featured horsemeat as a promising raw material of high nutritional and biological value. Horsemeat is a traditional food source for many nations. The research objective was to develop a new technology for horsemeat in sauce and to select the optimal thermal processing method. Study objects and methods. The authors tested several methods of heat treatment and used a standard nine-point scale to assess the sensory properties of the finished product. The experiment involved standard physicochemical and organoleptic research methods. The color characteristics were described using digital image processing. Results and discussion. The study delivered a new formulation of sauce with flaxseed oil, which improved the quality of the fat component of the finished product. The new sauce proved to be rich in polyunsaturated fatty acids and possessed high sensory and technological properties. A comparative analysis of the heat treatment methods included traditional frying and stewing, cooking in a steam convection oven, and a sous-vide technology. The sous vide technology appeared to have the best structural-mechanical, physicochemical, and sensory properties. Software processing of digital images made it possible to compare the color of raw, semifinished, and cooked meat samples. The traditional cooking methods of frying and stewing showed the most pronounced changes in the color, while the sous-vide technology demonstrated a smooth color change. As for the quality of the finished product, it proved to satisfy 40% of daily intake for polyunsaturated fatty acids and 20% for tocopherol, which makes the product functional. Conclusion. The new technology made it possible to expand the range of functional meat products. The new digital image processing program helped to register changes in shape and color of meat samples after various heat treatment methods.

Аннотация. Общественное питание является одной из наиболее важных сфер экономической деятельности. Помимо удовлетворения населения в услуге питания, данный сегмент является фактором, формирующим туристский потенциал с представлением национальной кухни и традиций гостеприимства, обеспечивает население рабочими местами и участвует в формировании бюджета города как индикатор деятельности предпринимательства. Цель работы заключалась в комплексном анализе состояния индустрии общественного питания в городе Улан-Удэ Республики Бурятия. В качестве объектов исследуемого сегмента выбраны предприятия питания общедоступной сети города Улан-Удэ. При выполнении работ применялись методы структурирования, классификации, сравнения, анализа и обобщения. Результаты долгосрочного мониторинга индустрии питания города Улан-Удэ показывают динамично изменяющуюся структуру под влиянием различных факторов. Анализ численности предприятий общественного питания позволил определить факторы, оказывающие влияние в формировании внутренней политики предприятия (концепция, меню, интерьер, дополнительные услуги). Сравнение данных по отдельным годам в десятилетний период подтверждает зависимость индустрии питания как сектора экономической деятельности и от внешних факторов: экономическая ситуация в целом по Российской Федерации и в отдельном городе региона, благосостояние населения, благоприятные условия для предпринимательской деятельности. Результаты проведенного анализа общедоступной сети общественного питания города Улан-Удэ за последнее десятилетие позволило определить основные положения для формирования программы социальноэкономического развития города Улан-Удэ на следующий период.

The production of food products with a sufficient amount of functional ingredients is an urgent task for the modern food industry, since the health of every person and nation is largely determined by the diet. An important role in the formation of the range of functional food products is assigned to the development of new recipes and technologies for meat products. In this work, horse meat was used as raw meat. When developing a horse meat product, different methods of heat treatment of the main raw materials were used: the traditional method - frying and stewing, cooking in a combi oven, sous-vide technology. A comparative analysis of heat treatment of meat has been carried out. Investigations were carried out using digital image processing methods to compare the color change of meat samples during cooking by the above methods. The ability to select a fragment of an image for a more detailed study with the output of statistical information about the number of pixels by secondary or tertiary colors has been implemented. The geometric characteristics of objects are determined - area, perimeter, height, width, as well as color characteristics for the selected color components. Using the method of digital image processing, the processes occurring during heat treatment have been established, which makes it possible to regulate and correct the technology of cooking meat products, analyze the geometric and color characteristics of finished products. A program and method for determining the color characteristics of the meat samples under study have been developed.