Search academic texts

Information × Registration Number 0225U003568, (0120U103107) , R & D reports Title Scientific bases of creation of meat and meat-containing products of special purpose popup.stage_title Наукові основи створення м’ясних і м’ясомістких продуктів цільового призначення Head Pasichniy Vasyl M., Доктор технічних наук Registration Date 15-07-2025 Organization National university of food technologies popup.description1 Develop the scientific basis for the creation of meat and meat products for special purposes popup.description2  ABSTRACT Report on the research: 191 p., 3 parts, 22 tables, 16 figures, 161 literary sources, APPENDICES. Keywords: meat products, combination, quality indicators, micronutrients, balance, import substitution semi-finished products, protein-containing raw materials, animal collagen protein, quality indicators, amino acid composition, minerals, optimization modeling, cryoprotectants, fatty acid composition. Object of research – technologies of chopped semi-finished products and semi-finished products in a tissian casing of boiled sausages, technology of chopped semi-finished products The purpose of the work is to improve the technology of meat and meat-containing products and semi-finished products by balancing the nutrient composition through the integrated use of protein, carbohydrate and fat components in functionally significant ratios using traditional and non-traditional protein-containing raw materials. The scientific work systematizes the material according to modern trends and prospects for the use of protein preparations of plant origin based on oilseed flour and hemp processing products. The possibility of combined enrichment of semi-finished products is analyzed, taking into account the qualitative and quantitative composition of plant and animal components in compositions with vegetable oils. Consumer requirements for quality indicators of semi-finished products are summarized; the methodology for deploying the quality function is applied and, by constructing a correlation matrix, the relationships between quantitatively measured quality indicators are established and the directions of their change are determined to ensure the necessary values of consumer requirements. Based on in vivo biomedical studies, the metabolic efficiency and safety of the designed semi-finished products are established, as biomarkers for assessing the metabolic efficiency of chopped semi-finished products containing protein-carbohydrate compositions and protein and hemp flour. Product Description popup.authors Strashynskyi Ihor M. Topchii Oksana A. Cherniushok Olha A. Shubina Yevheniia A. popup.nrat_date 2025-07-15 Close