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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.

USE OF YAK MEAT AND FUNCTIONAL VEGETABLE INGREDIENTS IN THE PRODUCTION OF FROZEN SEMI-FINISHED PRODUCTS