Lanytsia I. Improving the commodity properties of cut meat semi-finished products using amaranth grain processing products

The dissertation is devoted to the topical issue of increasing the biological value and quality assurance of cut semi-finished products using amaranth grain processing products, as well as to achieve a certain economic effect from the introduction of new products into production. In the dissertation work the necessity of search and use of regional sources of protein raw materials for the improvement of commodity properties and expansion of the range of the cut meat semi-finished products is scientifically substantiated. The expediency of using amaranth grain processing products (flour and meal) as a substitute for some raw meat in the production of cut semi-finished products has been experimentally proved. It has been established that amaranth flour and meal are not inferior to meat raw materials in terms of nutritional value, in particular, in terms of protein content and have a high content of vitamins (biotin and folic acid) and minerals, in particular, potassium, calcium and magnesium. A comprehensive commodity assessment of the quality of cut meat semi-finished products with amaranth grain processing products was carried out. It is proved that the introduction into the recipe of chopped semi-finished flour and amaranth meal has a positive effect on their biological and nutritional value, increases the content of dietary fibre, minerals and vitamins, improves organoleptic properties. A comprehensive medical and biological study of cut semi-finished products on laboratory animals. It is proved that there are no substances in the studied products that can accumulate and accumulate in the internal organs of laboratory animals, and their consumption has a positive effect on the physiological state of rats. Low consumer awareness of the benefits of using amaranth processed products in food, in particular in meat products, has been demonstrated. Promotional measures to refute the negative perception of food additives by consumers are proposed and strategies are identified to strengthen the competitive position of the studied products. The development and implementation in the production of cut meat semi-finished products with amaranth grain products has achieved a corresponding social and economic effect.