Scientific Rationale and Technological Enhancement of Meat Snacks Enriched with Beekeeping Products

In today’s world, the consumption of healthy and safe food is one of the most important aspects of maintaining health and quality of life. The growing interest in products with high nutritional and energy value contributes to the development of new directions in the food industry. One such direction is the production of meat snacks, which combine convenience, long shelf life, and high nutritional value.

Beekeeping products such as honey, propolis, and bee pollen are well known for their beneficial properties — antibacterial, antioxidant, and immunomodulatory. Their use in meat snack production is a promising approach that can not only improve the taste and organoleptic characteristics of the product but also enhance its nutritional value and safety. Given this, the monograph is devoted to the study and improvement of meat snack technology with the addition of beekeeping products.

The monograph explores new concepts in the development of the meat industry, prospects for the use of bee products in food technologies, and their impact on the safety and quality of meat products. It analyzes the classification of meat products, their nutritional and dietary value, market trends, and production technologies. Key trends in healthy eating are identified, including the rise of natural ingredients, the use of technological innovations, positive effects on the environment and consumer health, and the preservation of beneficial substances in finished products. Based on analytical research, chicken fillet was selected as the main raw material for the production of meat snacks with added beekeeping products.

A comprehensive assessment of the physicochemical, microbiological, and organoleptic properties of chicken fillet was conducted, as the primary raw material for meat snacks. Beekeeping products – sunflower honey, aqueous propolis extract, and bee pollen — were used as additional ingredients.

The author studied various methods and durations of salting, treatment with propolis, and marination of meat raw materials in meat snack technology. To optimize production processes, sous vide technology was applied and investigated for the first time during the preparation of chicken fillet for meat snacks with the addition of beekeeping products. The improvement of snack formulations with higher energy and nutritional values was experimentally substantiated, supporting the recommendation of the proposed products for specialized nutrition. The author developed six formulations of meat snacks using honey, propolis, and bee pollen in various combinations to create a diverse range and satisfy consumer taste preferences.

Based on microbiological studies (resistance to Escherichia coli group bacteria, Staphylococcus aureus, Salmonella enterica, sulfite-reducing clostridia, yeasts), as well as pH and peroxide number testing, the author determined the shelf life of meat snacks with the addition of beekeeping products – up to 150 days.

Overall, the monograph aims to address current challenges in the food industry through the improvement and implementation of meat snack technologies characterized by high quality, safety, and nutritional value. The work demonstrates an innovative approach to the development and production of meat snacks with beekeeping products. The research results open up prospects for practical implementation and further advancement of scientific thought in the meat processing sector and the food industry as a whole.