Budnik N. Improving the technology of cooked sausages with bone paste

The thesis is devoted to the scientific study and technology improvement cooked sausages, enriched with organic food calcium bone paste. On the basis of chemical composition, radiological and toxicological safety of bone material, developed technology of food bone paste. Based on the theoretical analysis and case studies proved the feasibility of using food pasta with chicken and pork bones as protein and mineral supplements in the technology of cooked sausages meat processing industry. To conduct dissertation research used organoleptic, physico-chemical, radiological, rheological, microbiological research methods, planning techniques and mathematical processing of experimental data, electronic and optical microscopy. The results are implemented at Ltd. "Hlobynskyy meat", private sausage shop "Lucull".