THE USE OF PROTEIN PREPARATIONS OF ANIMAL ORIGIN TO OPTIMIZE THE CHEMICAL COMPOSITION OF MEAT PRODUCTS

The article presents research data on optimizing the formulation of meat products based on protein preparations of animal origin. Protein supplements based on pork skin are in high demand among manufacturers. The main protein of pork skin is collagen: it is insoluble in water and acts as a stabilizer of jelly and jelly-forming agent, helping to improve the appearance of the finished product. It is a versatile product with high dispersion, moisture-binding and fat-emulsifying properties.; It contains a significant amount of protein and can be used in the production of meat products as a functional additive that improves the technological properties of minced meat. In this regard, the purpose of our research is to study the functional and technological potential and nutritional properties of protein preparations of animal origin extracted from meat raw materials. The research was carried out at the Department of Food Technologies of the Don State Agrarian University. The following research objects were used: meat raw materials – first grade cored beef, lean cored pork, semi-fat cored pork; protein preparations of animal origin extracted from meat raw materials. As a result of the research, the advantages of using pork skin emulsion in the production technology of boiled sausages were established, which helped to stabilize and enhance the color of the product, create a traditional taste and aroma, reduce weight loss during heat treatment and improve consistency.