Kazachenko S. The Commodity Characteristic of Combined Meat Tins for Rational Feeding

This thesis is devoted to the working out and cоmmоdity evaluation of new combined meat tins with yeast additives. The modelling of rational recipes of food is made with the help of computer programs in accordance with the defined criterions of optimization which suit the modern submissions of science of feeding. For the first time the yeast additives were used for аminoacid and minerals profile balancing, the milk-yeast and bio-active compositions were obtained on this basis, and complex researche of their quality was carried out. After cоmmоdity evaluation of new combined meat tins the efficiency of applying of analytical modelling for making of high nutritional and biological value food stuffs was proved, the influence of yeast additives on the functional properties of forcemeat and pate was shown. The research in vitro conditions is the improvement of high biological value. The regularities of the main characteristics changes of forcemeat and pate during storage were studied.