Usage of protein-like raw materials of animal origin in technology of meat semi-finished products

Abstract

In many countries of the world, meat occupies a significant part of the diet and is the main food, and depending on preferences, the amount of meat in national dishes can vary from 100% (steak) to 10% (pizza). Today, there is a tendency in the world to limit the consumption of meat products. The shortage of raw meat and the constant dynamics of the decline in the purchasing power of the population of Ukraine coincides with the global trend of developing innovative products and recipes for meat products with improved organoleptic properties.