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Pate is a popular food among various groups of population. Sufficient attention is paid to the issues of expanding the range and technology of pate production in many countries. The authors have determined the preferences of consumers of the city of Yekaterinburg with respect to meat pate. 89% of respondents expressed dissatisfaction with the color of pate, including those from poultry meat, the presence of a specific smell and taste of by-products, considering low organoleptic indicators as a barrier factor. At the same time, 94% expressed willingness to buy poultry pate on the condition of improving its consumer properties. Considering current trends in nutrition, the expansion of the range of pate with various herbal ingredients that enhance the nutritional value of products is a hot topic. The authors have developed and scientifically grounded the recipe and technology of poultry pate with the addition of a plant component - beet powder; its quality has been evaluated. Regulated indicators of quality and shelf life of the obtained products have been determined and a set of technical documentation has been developed. The resulting pate is characterized by improved organoleptic characteristics, in particular, by adjusting beet powder color - pleasant with a pink tinge. Features of the developed recipe and technology of pate due to the use of muscle tissue of broiler chickens allowed to obtain a product of a high biological value - the protein content is 16%. Histological studies have proved the compatibility and equal distribution of the plant component in the pate.

Processing of food products by ionizing radiation that has been used for more than 20 years in various countries, has been legally permitted in Russia since 2017. Investigations of domestic and foreign scientists have proved the suitability of this treatment method for the purpose of sterilizing various types of products. The authors consider data on the effect of ionizing radiation on consumer properties of products to be insufficient. Sensory properties of minced poultry meat with the addition of plant powders subjected to irradiation with doses of varying power have been assessed. The results of the studies have shown significant changes in the organoleptic properties of a product when irradiated at 30 kGy and the possibility of maintaining sensory properties when irradiated with a dose of 12 kGy. The results of the research have determined the direction of further research on consumer properties, namely, nutritional value and safety of products exposed to a dose of 12 kGy.