Abstract:
The purpose of this research was to study the impact of a vegetableprotein composition on the
functional and technological properties of national meat products. The paper showed the modern ways to
improve the quality and nutritional value of meat products, including national meat products. The
experiment used meat products from horse beef, beef, camel meat, mutton and a hydrated vegetable protein
composition. Meat raw materials were filled with the hydrated vegetable protein composition with a
different ratio of ingredients. To determine the rational amount of added protein and dietary fibers in meat
products, the following values were studied on the test samples: pH value, moisture content, water-binding
and water retention capacities, yield shear stress, mass loss during the heat treatment, shear stress and shear
force. As a result of the research, an optimum ratio of the ingredients of the vegetable protein composition
was determined. It has been found that meat raw materials with the vegetable protein composition have
better functional characteristics than control samples.
