Overview of the market of minced meat products and ways to improve the technology of semi-finished products of a high degree of readiness

In view of the difficult economic and epidemiological situation in the country, the question arises of an unbalanced diet of the population and an overabundance of low-quality food ingredients and additives on the consumption market. The studies represent the experience of processing products of the meat industry, in particular chopped semi-finished products of a high degree of readiness from beef, pork and various compositions of the latter. Since with an excessive amount of fat, the daily diet of the Ukrainian population suffers greatly due to the lack of high-quality, easily digestible animal protein. It is the excess of fats with easily digestible carbohydrates that leads to the rejuvenation of diseases such as obesity, varicose veins, heart attacks and strokes. A review of the market for raw meat is made, the main methods of increasing the nutritional value of chopped semi-finished products of a high degree of readiness from meat are outlined. The advantages of using vegetable oils with partial replacement of animal fats, ways of improving the introduction of liquid vegetable oils through the use of structured stabilization systems based on compositions of a polysaccharide nature, namely sodium alginate, carraginans, which in turn are bound by calcium residues, enriching the composition of products are also easily digestible, bound by calcium. The object of research: the technology of production of minced semi-finished products of a high degree of readiness from meat, a system for stabilization of minced semi-finished products from meat. Investigated problem: obtaining a stable dispersion system inside chopped semi-finished products of a high degree of readiness from meat by introducing stabilizing ingredients into the technology. Main scientific results: the optimal concentrations of replacing animal fats with vegetable ones have been revealed. It is shown that the introduction of vegetable fats as a part of structured emulsion systems as part of chopped semi-finished products of a high degree of readiness from meat helps to reduce technological losses during heat treatment from 60 to 5 %. The area of practical use of the research results: enterprises of the restaurant industry and the food industry, specializing in the manufacture of minced semi-finished products of a high degree of readiness from meat. An innovative technological product: a technology for the production of chopped semi-finished products of a high degree of readiness from meat using