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The work is devoted to the study of the possibility of using functional vegetable ingredients in the technology of meatsemi-finished products andthe study of their influence on the functional and technological properties of chopped mea, and nutritional value  of finished products.  The  modeling and optimization of the  meat-vegetable semi-finished products recipes was carried out using the Smart Lab program. The quality indicators of finished products,  confirming  the  feasibility  of  introducing  vegetable  raw  materials  into  the  recipes  of  semi-finished product,  were  investigated.  The  proposed  technologies  of  the  meat-vegetablesemi-finished  products  hasbeen tested at the meat-processing enterprise «Barkad»

APPLICATION OF INNOVATIONS IN THE DEVELOPMENT OF RECIPES OF NEW KINDS OF MEAT-VEGETABIESEMI-FINISHED PRODUCTS