IMPROVEMENT OF MEAT PATE PRODUCTS THROUGH THE USE OF PLANT PROTEINS

This article discusses the importance of the application of plant proteins in meat products, with a particular focus on meat pâté production. The nutritional value of plant proteins and their role in the composition of meat products are analyzed. The organoleptic characteristics of pâtés enriched with plant proteins, including taste and texture, as well as aspects related to their shelf life, are examined. The article identifies the opportunities for enhancing the nutritional value of pâtés through the incorporation of plant proteins and describes the technological stages of the production process. The effects of different types of plant proteins on the quality of pâté products are considered, and current scientific research in this field is systematized. Methods aimed at ensuring ecological safety and improving the beneficial properties of products are proposed. Furthermore, conclusions are drawn regarding the market prospects of plant-protein-enriched pâtés and their contribution to the Sustainable Development Goals. These technologies not only increase environmental safety but also promote the efficient development of the food industry in the future. Pâtés enriched with plant proteins enhance the nutritional value of products while simultaneously improving the economic efficiency of production. The functional properties of such products exert a positive effect on consumer health and reinforce their competitiveness in the market.

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