The problem of combining the composition of meat products of plant and animal raw materials is rather complicated. As a result of a partial replacement of meat raw material, there is a change in the functional and technological properties of the food product and its organoleptic characteristics. Therefore, when developing new types of meat products, proposing the replacement of meat raw materials with non-meat ingredients, the preservation of the organoleptic parameters, which should correspond to the traditional, that is customary for consumers, is a prerequisite. The data provided that the addition of protein-carbohydrate composition (blood plasma proteins, milkprotein, flax fiber) to the halffinished product contributes to enhancement of functional and technological properties of meat raw materials and their enrichment with health-preventive components.
