Kishenko I. Theory of modeling of salty meat products using multi brine miscible systems

Based on the material of the meat processing industry, which is considered the leading one, the author of the thesis has conducted a qualitative analysis of raw materials meat used in processing industry of Ukraine. Also there were analyzed the prevalent kinds of raw meat with different biological, physical and chemical properties. The author of the thesis has identified the perspective directions and ways of further correcting, adjusting and improving functional and technical properties in raw meat by using colloid-rich brine systems; the other key point is theoretical and experimental justification for their composition by analyzing the compatibility of components. There was expanded the traditional idea of rational use of components such as recycled animal protein, blood plasma and hemoglobin animals; also there was grounded the theory of modeling the salty meat products using rich brine colloidal systems. Finally, the author has developed, tested and put into production the new technology of smoked-and-boiled products.