Mechanical fracture energy and structural-mechanical properties of meat snacks with beekeeping additives

The choice of an effective technological scheme of food production is mainly determined by the need to meet consumer needs, healthy eating requirements, compliance with environmental trends, energy efficiency of the main processes of the technology used. The technology of meat chicken snacks with the addition of such biologically active additives as honey, propolis and bee pollen allows you to meet these factors due to the convenience of consumption, high protein content, ease of storage and preparation. The addition of bee pollen allows you to increase the nutritional value of the product and classify it as a health product. The tests were based on the hypothesis that when the product is destroyed, the force applied to cut the sample is proportional to the structural resistance and energy parameters, which allow you to assess the quality characteristics of snacks through the tenderness or hardness of the finished product. Experimental studies of the force and energy processes of chicken snack processing were carried out separately for a control sample of chicken fillet and spices and samples with a developed recipe, in which, together with the meat base, such beekeeping products as honey, propolis aqueous extract and bee pollen were added. The experiments were conducted to understand the behavior of the product under load, which is important for assessing their quality, safety, as well as adjusting the production processes of meat snacks to ensure high resistance to mechanical loads in practical application conditions. In general, all used samples of meat snacks with beekeeping products demonstrated effective mechanical properties as for the use of a food product; the determined parameters of the critical strength limit allow avoiding structural failure modes under excessive loads. The research results provide opportunities to optimize formulations, justify operating modes to prevent premature material failure under load, improve the structure and efficiency of technological processes based on minimizing energy consumption, preserving structural properties, improving the quality of finished products, and increasing their competitiveness in the market.