Comprehensive research included four main stages: analysis of the prerequisites for the use of beekeeping products in meat snack production; organization of the research; study of the technological properties of raw materials and the finished product; scientific and practical justification and improvement of meat snack technology with beekeeping products. The research was conducted from 2021 to 2024, covering the analysis of 56 samples of bee pollen, 54 samples of honey, 58 samples of aqueous propolis extract, 56 samples of chicken fillet, and 112 samples of meat snacks. During the theoretical and analytical research, new concepts for the development of the meat industry, prospects for the use of beekeeping products in food technologies, and their impact on the safety and quality of meat products were considered. The classification of meat products, their nutritional value, market, and technologies were analyzed. The main trends in healthy eating were identified, such as the spread of trends towards natural components, the use of technological innovations, the positive impact on the environment and consumer health, and the preservation of beneficial substances in finished products. The author investigated various methods and durations of salting, propolis treatment, and marinating meat raw materials in meat snack technology. It was found that salting meat for 12 hours resulted in excessive saltiness and toughness of the finished product. Using a method of treating meat with a salt solution (1:10) for 4-6 hours negatively affected the organoleptic, functional-technological properties, and microbiological indicators. It was determined that using the method of treating meat with an aqueous propolis extract by adding it to the raw material along with all ingredients and then marinating for 4 hours at a temperature of 2-4°C resulted in the highest scores for organoleptic, microbiological, and functional-technological properties of the finished product. Optimal marinating conditions (for 4 hours at a temperature of 4°C) and dehydration conditions (convective two-stage drying at 70°C for one hour followed by 55°C for 6 hours) were determined. To optimize production processes, the author was the first to apply and study the use of sous vide technology during the preparation of raw materials for chicken fillet meat snacks with the addition of beekeeping products. It was proven that the shelf life of semi-finished products increased from 24 hours using the traditional method (control) to 8 days at a temperature of 4°C when using the sous vide technology (experiment). During the process of applying sous vide technology in the preparation of raw materials for meat snacks, the author noted changes in the organoleptic, particularly tactile, characteristics of the finished product, which require further research. The author demonstrated the high organoleptic properties, balanced physicochemical composition, and nutritional value of the finished product. An improved fatty acid composition of meat snacks with the addition of beekeeping products was established. The content of saturated fatty acids for meat snacks with honey was 21.05 %, for snacks with honey and propolis 20.17 %, and for snacks with honey, propolis, and pollen 20.26 %; the content of unsaturated fatty acids was 78.96 %, 79.83 %, and 79.75 %, respectively; the omega-6 to omega-3 ratio was 5.15, 6.09, and 7.03, respectively. Based on the results of microbiological studies (resistance against E. coli, Staphylococcus aureus, Salmonella enterica, sulfite-reducing clostridia, and yeasts), pH determination, and peroxide value, the author established the shelf life of meat snacks with the addition of beekeeping products to be up to 150 days. The scientific novelty of the obtained results lies in the theoretical and experimental substantiation of the improvement of meat snack technology by adding beekeeping products (honey, bee pollen, and propolis) to enhance sensory characteristics (uniform rich taste and aroma), nutritional properties (273.9-276.4 kcal, 1162-1173 kJ), and biological value (unsaturated fatty acids not less than 78 %, saturated fatty acids not more than 31 %) of the finished product. For the first time, the feasibility of using honey, bee pollen, and propolis as ingredients in the production of chicken fillet meat snacks was substantiated and proven to obtain a high-protein product (protein content 61-63 %) with low-fat content (1.47-1.59 %), regulated salt content (1.6-1.8 %), and satisfactory functional and technological characteristics for further use in specialized nutrition. The author was the first to apply the sous vide technology for pre-processing meat during the production of chicken fillet snacks with the addition of beekeeping products. The proposed technological solutions allow: storing the semi-finished product up to 8 days in vacuum before drying; obtaining new improved organoleptic properties of snacks.
