Optimization of the nutritional value of canned meat based on the use of vegetable components produced in the Republic of Uzbekistan

The authors of the article provide data on the organization of rational nutrition of the population of many countries of the world and, in particular, the regions of the Republic of Uzbekistan, provide the results of studies related to the constant deficiency in human nutrition of micro and macro elements, iron, copper and zinc, and also indicate certain problems and shortcomings in the field production of canned lamb meat products. It is told about the food policy pursued in Uzbekistan, which ensures the republic - the achievement of three key goals of food security: availability, accessibility and quality of food. Ways of increasing the nutritional value of canned lamb meat are proposed by adding to their formulations some types of plant components valuable in amino acid composition (beans, chickpeas, soybeans, etc.), taking into account the maximum permissible physiological norms of the FAO world system.