This work is licensed under Creative Commons Attribution–NonCommercial International License
(CC BY-NC 4.0).
The aim of the current research is to develop a new technology for smoked/ cured meat production from the poultry meat, while reducing the ageing period and supplementing the product with proteins and carbohydrates needed for the regular life activity of human organism. To this end we have developed a technology for manufacturing new variety of smoked product via the use of herbaceous plants, which reduce the ageing times of cured meat in 2 times. The recipe and technological phases for the new type of smoked product manufacture was established. Besides, its physicochemical indices and shelf life was determined and the energy value was estimated.