Evaluation of the quality of enriched meat products and the possibility of its application in the fitness industry

Abstract

The health status of the population now has a tendency to worsen, which is associated with insufficient intake of essential micro and macro elements and a decrease in physical activity. It is growing in popularity among the population to attend fitness clubs to maintain their health and fitness. At the same time, emphasis is placed on a balanced diet with the ability to control calories consumed using the Internet of Things (IoT). The article presents an assessment of the quality of enriched meat products using the example of poultry cutlets according to organoleptic and physico-chemical indicators. Flax seeds in the amount of 6% and oatmeal in the amount of 5.2%, which can serve not only as a source of high-grade protein, but also omega-3 fatty acids, became enriching additives. It was found that enriched cutlets had a pleasant appearance, taste and smell, juicy consistency and satisfy the daily requirement for omega-3 fatty acids. When 100 g of enriched cutlets are consumed, the need for protein is satisfied from 16.15 to 25.34%, respectively, for people with high and low physical activity. A model has been developed for the use of enriched meat products in fitness diets with the analysis of energy consumption by means of fitness control.