Pasichnyi V. The theory of variational modeling the quality of meat and meat containing products

The dissertation is devoted to the grounding and development of ttheory of variational modeling the quality of meat and meat containing products and possible ways of its realization has been suggested. Interdependence between buffer capacity, technological and rheological characteristics of raw materials, solutions of hydrocolloids, forcemeats and pastes has been proved. Specific technological mixes and methods of technological influence on stabilization of product quality have been developed; stabilizers containing protein, protein-fatty emulsions, and beet dye have been developed and tested under the conditions of the moderate and high-temperature heating. Technologies of the combined meat products, meat and meat-vegetative canned food, and also products for schoolchildren nutrition have been developed and clinically tested.