Pork and bovine liver important sources of nutrients

Abstract

This study includes the methodology of obtaining the functional products with high nutritional value. Nutritional quality of food is determined by: the content and quality of carbohydrates, proteins and lipids, content of soluble and fat soluble vitamins, mineral content and, as well, the content of biologically active substances. Tis article includes a study use of pork and beef liver to diversification range production. It was found that the nutritional indicators as VN10, CS, EV in liver are almost identical to those in meat, in some cases even higher, being influenced by many factors: variety, age, anatomical part, animal’s nutrition. It was found that liver is an important raw material in terms of nutritional quality and can be used to diversify the products with the optimized values. It showed the correlation nutritional indicators as VN10, CS, EV in liver based products.