New in the Technology of Application of Protein-Fat Emulsions Based on Low-Grade Meat Raw Materials

The article presents the results of research on the development of technology for chopped semi-finished products using modified collagen-containing raw materials in the formulation, which reduces the loss of ascorbic acid immobilized on it to increase the yield of meat products and reduce their cost. The research objectives included investigating a method for the production of semi-finished meat products using turkey skin in an amount of at least 10% by weight of minced meat. To study the effect of ascorbic acid on the functional properties of minced meat, which contains a significant amount of turkey skin, and to justify its acceptable content in the emulsion. To study the consumer characteristics of finished products and calculate the economic efficiency of their production. The use of such a complex of vitamins, collagen and fat in turkey minced meat makes it possible to bind the fat fraction more and emulsify it better, thereby stabilizing the structure of minced meat, which further affects the increased yield of finished meat products and reducing production costs by 11.6%.