Strashinskiy I. Improving the technology of boiled sausages by a heightening function - processing characteristics in the products.

There are produced series of expertises of phosphatic drugs, which were imported in Ukraine, analysis of literary sources, in which one immediately was carried on about operating at a meat system of phosphatic salts and with allowance for physiological and sanitarian aspects of usage of phosphates by production meat products is designed 12 experimental of phosphatic mixtures. On a foundation there is study of influencing process of mixtures on the basic function - processing behaviour meat forcemeats and organoleptic index's of products were definite the most effective combination of phosphatic salts. There is demonstrated effectiveness usage of a phosphatic mixture for heightening FTV meat raw with signs PSE and DFD. During fabrication experimental - industrial crews boiled sausages are improved results of experimental researches and correctness of a choice, affirmed ingredients of the mud formulation of a phosphatic mixture and food composition. Key words: technology, phosphatic mixture, food composition, meat raw, cooked sausages, colour and his (its) stability, oxidizing processes, quality.