BONDARENKO N. Development of smokedbaked cooked meats.

The dissertation deals with technology development problems of combinative type cooked meats thermotreated by means of smoking baking method. The total results of experimental reseaches and mathematical methods of modeling allow to substantiate and create rational conolitions of getting combinative sausage meats and thermal cooked meats treatment by means of smoking-baking. The influence of this kind of treatment on thermophysical, physico-chemical, biochemical properties, structure and microstructure of cooked meats has been investigated. Recipe technology and technological aharts of smoked-baked cooked meats production have been developed, the expiry date has been set up. The investigation of qualitative indices complex has revealed fugher food and biological value, positive changers of technological and functional properties of smoked-baked cooked meats in comparison with traditional semismoked ones.