Yancheva M. Elaboration of the technology of combined meat products with the use of polyfunctional preparation collagen

Technology of receipt of polyfunctional preparation collagen (PPC) with the complex of properties for formation and stabilization of protein-fat emulsions (PFE) for their purposeful utilization in CMP manufacture has been elaborated and substantiated in the thesis. A possibility to regulate chemical composition and functional-technological properties of combined ground meat with protein-fat emulsions of polyfunctional preparation collagen has been found out. It allowed to project technological processes and receipts of CMP with high qualitative indexes. A number of recommendatoins on culinary utilization of combined ground meat with PPC were given in the thesis. The author studied the complex of qualitative characteristsics and elaborated standard documentation for the new types of products.