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Introduction. Extract of goji berries (Lycium Barbarum L.) and buckwheat flour (Fagopýrum esculéntum L.) possess antioxidant and antimicrobial properties. As a result, they can be used to improve traditional Kazakh horse-meat formulations to obtain functional cooked and smoked meat products. These natural biologically active substances can improve the oxidative stability of pigments, lipids, and proteins of finished products. The research objective was to assess the potential of goji extract and buckwheat flour as additives that can improve the oxidative stability and general quality of Kanagat, a national Kazakh cooked and smoked horse-meat product. Goji extract and buckwheat flour were used in two concentrations – 0.5% and 1.0%. Study objects and methods. The research featured sensory evaluation of taste, smell, color, determination of color parameters (L*, a*, b*), pH, free amine nitrogen, total carbonyl proteins, acid value, peroxide value and thiobarbituric acid reactive substances (TBARS), as well as a histological analysis. Results and discussion. When 1.0% of goji extract and 1.0% of buckwheat flour were added to the traditional formulation, it improved the oxidative stability and quality of the modified horse-meat product while preserving its sensory properties and colour parameters. A set of microstructural studies showed that the processing of meat products with 1.0% of goji extract and 1.0% of buckwheat flour had a destructive effect on most fibers. The affected fibers showed multiple decays of myofibrillar substance, which turned into a finegrained protein mass. The abovementioned concentration caused effective inhibition of hydrolytic changes, as well as oxidation of proteins and lipids. Conclusion. The new technology made it possible to produce a new national horse-meat product fortified with 1.0% of goji extract and 1.0% of buckwheat flour. The specified amount of biologically active additives improved the oxidative stability and quality of the product, while maintaining its sensory and color characteristics.

The issue of rational nutrition of children is still extremely relevant and an effective factor in ensuring the preservation of the life and health of children. Pathological conditions associated with intolerance to certain components of food are increasingly common. Biologically complete products play an important role in the organization of rational nutrition of children, which can be created only in industrial production conditions. When assessing the chemical composition of experimental goat meat samples (Zaanenskaya, Alpine, Nubian), no abnormal deviations were detected, and all indicators were in the generally accepted contents of this type of animal muscle tissue. The mineral composition showed that goat meat is rich in such elements as potassium – 1693.22 – 4125.83 mg/kg; sodium – 852.27 – 1518 mg/kg, magnesium – 125.33 – 295.8 mg/kg; calcium – 79.27 – 160.79 mg/kg, iron 11.42-87.52 mg/kg. The vitamin composition of goat meat showed that the content of pantothenic acid (B5) was 0.53 – 0.62 mg / 100g, pyridoxine (B6) 0.52 – 0.64 mg/100g tocopherol 0.27 – 0.33 mg/100g. The mass fraction of goat meat proteins was 2.1 ±0.3 – 2.4 ±0.4%. The study of the dynamics of changes in the composition of protein fractions based on the results of comparative studies of the ratio of sarcoplasmic proteins showed the content of water-soluble (1.75 – 4.06%), salt-soluble (1.75 – 2.44%), alkali-soluble (11.15 – 15.10%) proteins. The salt-soluble fraction reflects the total changes in the state of protein fractions, the solubility of which was not the same for the rocks under consideration (the highest concentration was determined in the Nubian rock).

Conducted physico-chemical and biological studies of Goji berries and national products made it possible to obtain information on the bioavailability of nutrients included in the product, to evaluate their food value and nutritional value, and their functional orientation. The study of the processes of digestibility and absorption of the developed products on the gastric invitro model and the monolayer of the intestinal wall epithelium showed high absorption and assimilability of the low molecular weight (from 30 kDa and below) protein fraction of the studied product. The detected acceleration of the absorption of nutrients of the tested products was reflected positively on the dynamics of changes in the biochemical composition of the blood, which, in turn, will lead to an acceleration of the biocorrecting action of functional biologically active substances. As a result of the experiment it was established that Goji berries, characterized by high catalase activity, have a prominent antioxidant effect, helping to control free radical oxidation in the rat organism with hyperlipidemia by decrease of MDA concentration (to 30%) and improvement of blood serum antioxidant activity (to 40 %). A prominent hipolipidemic (lipid-lowering) effect of berries has been established, which consists in normalization of the blood serum lipid profile of rats with hyperlipidemia 28 days after the beginning of feeding (decrease in total cholesterol (by 1.5 times), low density lipoproteins (to 40%) and blood serum atherogenity index (by more than 50%) with increase of high-density lipoproteins (up to 45%).

The relevance of the study is due to the fact that in recent years the demand for meat products has increased, which in turn makes it necessary to improve the quality of products, due to plant extracts. With the use of low‐frequency vacuum ultrasonic technology, the combined extract of local plant materials—hawthorn, sage, thyme, oregano, basil, and cloves—enriches the organoleptic properties and nutritional value. The purpose of the study was to develop a new technology of cooked smoked beef and turkey sausage enriched with the combined plants extract with improved organoleptic and nutritional properties, as well as to study the content of mineral elements, amino acids, and fatty acids. To obtain accurate results of the study, the following methods were used: capillary electrophoresis, Soxhlet extractor, methods for determining fat according to GOST 23042‐2015, gas chromatography, inductively coupled plasma mass spectrometry. The results of the study showed that upon sensory evaluation of the samples of cooked smoked sausages, introduction of the combined extract changed some consumer properties of the product, in particular, its taste and smell. The amino acid composition shows that nine essential amino acids are present in all compounds, such as arginine, lysine, phenylalanine, histidine, leucine, isoleucine, methionine, valine, and threonine. Thus, it constantly increases the biological and nutritional value of the final product. Practical applications The presented cooked smoked beef and turkey sausage enriched with an extract of combined plants, has high nutritional value, and can be used as a halal meat product.