Kolesnyk A. 3. Technology of meat stuffing products of special destination with use of bone food half finished product

3. Object – technology of meat stuffing products of special destination with use of bone food half-finished product (FHP); aim – scientific ground and elaboration of technology of meat stuffing products with FHP as the souse of organical calcium; methods – organoleptical, physical and chemical, structural and mechanical, microstructural, mathematical; novelty – scientific ground of use FHP as the souse of organical calcium with good assimilation in the technology of meat stuffing products. it is conditioned by calcium donor ability FHP; with the experimental investigations the complex of new data as for influence of FHP on high hydrotation properties, improvement of structural and mechanical properties reducing losses of meat half-finished products. Was proved that calcium stores in bone tissue of animals. Results have been introduced in feeding enterprises; branch – food industry, restaurant economy