Functional Yak Meat Products

The Kyrgyz food industry relies on significant raw material potential. Improving public health through healthy food is one of the state’s priorities, especially due to the growing incidence of anemia and thyroid diseases associated with iron and iodine deficiencies. This article describes a novel yak meatloaf fortified with plant-based iodine. To evaluate its ability to address micronutrient deficiencies, the authors conducted a comprehensive assessment of its mineral composition, sensory properties, and microbiological safety. The experimental meatloaf consisted of shoulder-blade yak meat and dried kelp (imported from China). Its mineral composition was determined using inductively coupled plasma atomic emission spectroscopy. The microbiological parameters, toxicity levels (mercury, arsenic, lead, cadmium), and pesticide content were analyzed using standard methods. The optimal dose of the iodinecontaining supplement was determined via sensory assessment based on a nine-point scale. The iodine content in the yak meat and kelp was 3.82 μg/100 g and 516.0 μg/100 g, respectively. The optimal proportion of kelp was found to be 1.5% of the raw material weight. The iodine content in the finished product reached 20.9 μg/100 g, compared to 4.87 μg/100 g in the control sample without kelp. The iron content in the final meatloaf reached 5.03 mg/100 g, compared to 2.61 mg/100 g in the control sample. Despite heat-induced losses, the final meatloaf contained 20.9 μg/100 g of iodine and 5.03 mg/100 g of iron. This kelp-fortified meatloaf demonstrated reliable functional properties and can be recommended for therapeutic diets fortified with iodine and iron.