Abstract
The work is devoted to studying the possibility of using yak meat and functional vegetable ingredients in the production of frozen semi-finished products in a test shell and studying their influence on the functional and technological properties of minced meat and the biological value of finished products. Recipe optimization of new products was carried out using the Smart Lab program. The following indicators were chosen as optimality criteria -calorie content and biological value of finished products. The proposed technologies of frozen meat-vegetable semi-finished products have been tested at the meat processing enterprise Barkad. Studies have been conducted on the effect of introduced plant ingredients on the functional and technological properties of minced meat. The qualitative indicators of finished products are investigated, confirming the feasibility of using yak meat and functional vegetable ingredients in the production of semi-finished products. The biological value of frozen meat-vegetable semi-finished products in a test shell was calculatedusing the Smart Lab program. The biological value of frozen meat-vegetable semi-finished products in the test shell was calculated using the Smart Lab program based on the calculation and analytical method of N.N. Lipatov and Rogov I.A.
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