Shevchenko (Kishenko), IrynaPolishchuk, GalynaTopchiy, OksanaKotlyar, EugeneOsmak (Fedchenko), Tetiana2022-06-082022-06-082021Improving the technology of restructured ham-type products from Turkey meat and PSE pork / I. Shevchenko, G. Polischuk, O. Topchii, Ye. Kotliar, T. Osmak // Food science and technology. – 2021. – Vol. 15, Issue 4. – P. 106–115https://dspace.nuft.edu.ua/handle/123456789/37636The research has proved the practical importance of using a biopolymer complex of thermostable animal proteins with functional and technological properties as a component of restructured ham-type products. It has been established that the water-holding and fat-holding capacity and the stabilising power of meat products significantly increase due to the introduction of the biopolymer complex developed by the authors, which contains sodium caseinate, buttermilk powder, and blood plasma Vepro 75 PSC. The experiments have confirmed that a protein-in- fat emulsion based on a biopolymer complex of thermostable animal proteins, a protein stabiliser obtained from turkey skin, and pork and turkey fats can be used as a component of restructured ham-type products from PSE pork and turkey meat.enbiopolymer complexsweet potato juice powderStaphylococcus carnosus starter cultureбіополімерний комплексбататстартова культура Staphylococcuscarnosusкафедра технології молока і молочних продуктівкафедра технології м’яса і м’ясних продуктівArticle