of the Urals

Russian Journal of Agricultural Research

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for Affairs of the Press, Television and Radio Broadcasting and Mass Communication Media.
Registration certificate: PI number 77-12831 on May 31, 2002
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ISSN 1997 - 4868 (Print)

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Journal is included in the list of VAK (from 25.09.2017), No. 291

ISSN 2307-0005 (Online)
Key title: Agrarnyj vestnik Urala (Online)
Abbreviated key title: Agrar. vestn. Urala (Online)

Аграрный вестник Урала № 11 (165) 2017

Биология и биотехнологии

МИХАЛЕВА Е. В. доцент, кандидат биологических наук, зав. кафедрой Пермский государственный аграрно-технологический университет им. акад. Д. Н. Прянишникова

РЕНЕВА Ю. А. доцент, кандидат сельскохозяйственных наук Пермский государственный аграрно-технологический университет им. акад. Д. Н. Прянишникова



 This paper presents the study of the experience of leading scientists theresult of which is the conclusion that the greatest use of meat products inRussia Federation is for minced meat and sausages. Firstly it is connected withcheapness of production, high nutritional value, and the wide use of meatproducts in the food market. Using minced meat as a research object for thedevelopment of a new therapeutic and prophylactic product using vegetable raw-stuff is considered wasexamined. The ground meat is positioned as dietary which allows using it in theproduction of sausages and semi-finished products, with some types of therapy,as a therapeutic and prophylactic. The substantiation of the choice ofmeat-filling is a wide reserve capabilities in the production of differenttypes of sausage products, meat semi-finished products (cutlets, schnitzels,etc.). Development of sausages allows to enterinto the prescription product of various plant components, in particularcarrots and large-fruited pumpkin. The authors identified the best compositionof minced meat and vegetables by using the method of mathematical modelling.This composition of meat included beef premium, bold, pork, chicken broiler thefirst category and mixed vegetables – 18:63:9:10 respectively. In theexperimental minced meat with vegetable mix 10 % the theoretical assimilationof the finished product was 103 %, yield – 104 %. The research shows thatminced meat with the addition of a vegetable mix of 10 % in comparison withmeat minced meat, has the highest yield of the finished product by 4.9 %, anddigestibility by 3 %. The results of the researchindicate on the need to continue research in this direction.


meat and vegetables, mixed vegetables, compounding, functional and technological properties.


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