Semeniuk K. Improvement of the technology of natural meat semifinished products using marinades based on vegetable oils

А comprehensive analysis of modern technologies of natural marinated meat semi-finished products, balanced in terms of fatty acid composition, was carried out, and the expediency of using vegetable oils as a basis for marinades and bromelain enzyme was also experimentally confirmed. The compositional composition of marinades based on blends of vegetable oils, balanced in terms of fatty acid composition, has been optimized incorporating the plant-derived enzyme bromelain. It is confirmed that the reduction in the production time of marinated semi-finished products is caused by the breakdown of connective tissue proteins collagen and elastin. The optimal concentration of bromelain required for inclusion in marinades based on blends of vegetable oils has been determined. Theoretical assessment, based on the results of the physical-mathematical modeling of the massaging process, includes the dynamics of changing specified parameters: the variation in the concentration of sunflower, rapeseed, or olive oil in the product (∆C), the diffusion coefficient (D), particle size of the dispersed phase, and the mass transfer coefficient in the load mass during changes in the working modes of the investigated massaging process. The technological scheme for the production of natural marinated meat semifinished products using marinades based on blends of vegetable oils has been scientifically justified and improved.