An innovative approach to creating a specialized meat product for sports nutrition.

The article is raised the issue increasing the range of functional sausage products intended for sports nutrition. Innovation in sports nutrition and meat production is a product with higher biological value compared to standard sausage products and meat products. The presented samples are enriched with necessary and useful macro and micronutrients. The authors suggest using "Sausage Bread for Sports Nutrition" to maintain good physical shape. Results of the quality research are presented in the scientific article. According to the results of research, to use a hydrated lentils for the product enrichment - is expedient. The weight fraction of protein and total amino acid content (in%) increase by 0.9 and 4.2, due to the presence а lentils in the product. Optimal concentrations of vitamin-mineral additive (AMD) and chitosan in the product were found, the organoleptic characteristics of sausage bread improved: 0.6% AMD and 2.5% chitosan. The weight fraction of fat is 2.31% through the use of dietary poultry meat and plant components. [ABSTRACT FROM AUTHOR]