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The use perspective and expediency of plant-based milk, enriched with fiber when combined with organic products, biobased products, and sugar substitute products, has been substantiated in the manufacturing process of vegetarian ice cream. When combined with pumpkin fiber, stevia, bananas, pistachios, coconut oil, and coffee beans with different functional and technological properties, rice milk has a purposeful influence on organoleptic and Physico-chemical properties of food products. Accordingly, the expediency of added rice milk (62%) has been determined to optimize vegetarian ice cream's vitamin and mineral composition. The optimal component ratio has been determined employing experimental studies and multi-criteria optimization: for ice cream "Banana & Pistachio": rice milk – 62%, pumpkin fiber – 2.5%, – 0.5%, banana – 16%, pistachio – 6.8%, coconut oil – 12.2%; “Coffee and chocolate”: rice milk – 62%, pumpkin fiber – 4.8%, stevia – 4%, cocoa powder – 7%, coffee beans – 8%, coconut oil – 14.2%, It has been found that the main physicochemical parameters of the vegetarian ice cream depend on the chemical composition of the ice cream mixture and its freezing conditions. Thus, when the fat content increases, the stability of air bubbles increases, but their sizes decrease. The study results make it clear that the increase in the fat amount is good for the ice cream structure and consistency, while the distance between the fat balls decreases, which, in turn, helps to obtain the product with the smaller ice crystals.

The toxicity of individual disinfectants has been studied in vitro using human cell cultures (HT-29 (epithelial-like cells of colon adenocarcinoma), HEK 293 (human embryonic kidney cells)) to create a model for assessing the toxicity of residual amounts of disinfectants that can enter milk for a person. Standard tests have been used to assess cell viability and amount: methyl tetrazolium (MTT) test, neutral red cell staining (NRP), and sulforhodamine B (SRB) test. Disinfectants have a dose- and time-dependent cytotoxic effect on human cell cultures. IC50avg (concentration of the drug that suppresses a certain cell function by 50%) of disinfectants based on the effect on cell cultures (average value) is Biodez – 117.29 ±14 μl/l, Blanidas – 389.25 ±20.83 μl/l, Virkon-S – 343.04 ±28.04 μl/l, Neochlor – 473.82 ±30.16 μl/l, Phan – 56.71 ±7.05 μl/l, Chlorination – 343.28 ±27.26 μl/l, Chlorinated lime – 117.35 ±9.44 μl/l. Mean toxic doses for cell cultures are lower than the mean lethal dose (based on literature data) for rats and mice by gastric administration. The novelty is that determining the cytotoxicity of disinfectants in vitro using human cell cultures can significantly reduce the number of animals for establishing LD50 during the registration procedure of new agents, making it possible to make preliminary conclusions about the toxicity of substances at the stage of chemical screening, preliminary hygienic regulation, identify target organs of toxic influence.

The impact of age, live weight, and growth rate of the bulls of Ukrainian breeds on the area of “muscle eye” (cross-section of m. longissimus dorsi when the carcass is divided into front and rear between the 12th and 13th ribs) was studied. The correlation between the size of the “muscle eye” and the carcass's characteristics and the meat's qualitative indicators was also determined. The research was conducted on the bulls of Ukrainian black-and-white dairy (UBWDB) and Ukrainian meat (UMB) breeds. Living animals “muscle eye” area was determined with the ultrasonic analyser Emperor 860, after slaughter. It was found that UMB bulls have the area of “muscle eye” twice as big as their UBWDB peers. The “muscle eye” area increases when growing the cattle to 400 – 450 kg. In the future, it will be practically independent of the age and weight of the animals and remains stable. An increase in the average daily gains within the breed leads to an increase in the “muscle eye” area. The area of “muscle eye” has a weak negative connection (r = -0.193) with meat tenderness and dry matter content (r = -0.345) and a positive one with slaughter weight (r = 0.614) and slaughter yield (r = 0.653). Of the three parameters (length, depth, and area) of “muscle eye”, the greatest impact on the technological properties of meat has depth. Its increase has a negative connection with meat tenderness (r = -0.810) and moisture (r = -0.474), but it has a positive impact on the moisture retention capacity (r = 0.338) and weight of weighed portion after heat treatment. The obtained results can be used to clarify the optimal growing parameters of the bulls of Ukrainian black-and-white dairy and meat breeds for meat and determine the optimal age and live weight of the cattle slaughter.

Existing massagers are characterized by relatively high energy consumption during operation, the metal consumption of the structure, complexity of the drive mechanism. Therefore, the search for effective implementation schemes of mixing operations and uniform structure formation of viscous and elastic-plastic raw materials, in particular, minced meat, subject to increased contact interaction while minimizing the force on the products, is relevant to the conducted research. The purpose of this work is to substantiate the technological preparation modes of the given minced meat with the use of a developed vibrating massager, as well as to determine the kinematic parameters of the oscillation system and graphic-analytical analysis of their change. The experimental model of the vibrating massager with an eccentric drive mechanism, a measuring evaluation base of rheological characteristics of the minced ostrich meat, and kinematic parameters of the vibrating drive of the massager, in particular, amplitude-frequency and speed characteristics were developed to carry out the specified tasks. High technological results were obtained when using the forced eccentric drive of the massager, which is characterized by a minimum mass of the oscillation masses of the parts compared to traditional unbalanced vibrators, which allow reducing 2 - 2.5 times the energy consumption to drive the vibrating massager under study. The practical value of the conducted work includes the use of the eccentric forced vibrating exciter for obtaining the force control over the minced meat to be formed, which reduces the oscillation masses of the drive and minimizes the energy consumption for the process, accordingly; it has the simplest structure among the mechanical vibrators, significantly reduces the dynamic loads on the supporting units of the vibrator as well as provides a sufficiently high contact interaction for both the vibration impact and the processing intensity in general.

It is possible to maximise the consumer properties of grown fruit and vegetable products, significantly reduce their losses during the life cycle, and satisfy the public demand for products ready for consumption by using different preservation methods, particularly freezing. It has been found that the freezing of mushrooms without pretreatment does not provide a high-quality finished product. It justifies the expediency of mushroom pretreatment before freezing to stabilize their consumer properties. The inhibition effect of high temperatures on the oxidoreductase activity has been confirmed, ensuring the high preservation of cultivated champignons' natural color and consistency. A quasimetric assessment of the quality of quick-frozen cultivated mushrooms was performed, and the optimal heat treatment parameters were determined. Before freezing, blanched mushrooms' efficiency with polysaccharides has been scientifically proved. Rational concentrations and types of polysaccharides for mushroom processing have been determined. It has been established that blanching champignons in 0.1% citric acid solution followed by xanthan gum (0.2%), guar gum (0.1%), and lamidan (0.1%) processing ensure stability of consumer properties of quick-frozen semifinished products made of cultured champignons. After defrosting, they have an attractive appearance, natural light brown colour, elastic consistency, well-expressed mushroom flavour, and harmonious taste.

One of the sources of sodium are meat products. Increased consumption of meat products and sodium intake leads to serious health problems. The task of reducing the dosage of sodium chloride in minced meat needs to be addressed. The partial replacement of table salt with sea salt will reduce the sodium concentration in products to 20%. It is established that this modification increases the moisture-binding properties of minced meat and lowers the dosage of salt in the mass of raw meat, which will reduce the level of harm to the body due to excessive consumption of sausages. It is proposed to introduce a bacterial preparation based on the strain Staphylococcus carnosus, which will reduce the amount of sodium nitrite in the finished products. Technology has been developed to regulate the composition of microelements in meat products by enriching them with a kelp extract. It was found that changes in the composition of minced meat can adversely affect the taste and physicochemical properties of the product, which is confirmed by expert studies. As a result of laboratory studies, it was found that a partial change of salt in the sea helps to improve the stability and physicochemical quality of minced meat (active acidity, water activity, moisture retention, and shear stress). According to the research results, the recipe of sausages recommended for implementation at the enterprises of the meat processing industry of Ukraine has been developed.

Physicochemical and biochemical changes may occur in products of animal origin under the influence of internal and external factors, depending on the storage conditions. For the products made from the meat raw materials of various origins, it is important to know the optimal duration and modes of storage, which will preserve the optimal indicators of product quality and safety. The study aimed to determine the effect of different temperature regimes during storage on the quality and safety indicators of canned quail meat. Three series of experiments were conducted on the canned quail meat. In the first experiment, the quality indicators of the freshly prepared product were evaluated. In the second and third experiments, the parameters of the product were determined after aging for one year at temperatures of 2-4°С and 18-20°С. Organoleptic properties and physico-chemical and microbiological parameters were evaluated in the canned goods. The following methods of research were used: during the organoleptic assessment, it was considered the following properties: appearance, color, cross-section, smell, taste; fat content – by the Soxhlet method; hydrogen index (pH) – by the potentiometric method; microbiological indicators – by the horizontal method of counting colonies of microorganisms. It was found that the storage temperature did not affect the bacteriological indicators of the samples, which indicates the high quality of sterilization and excludes biological influence on the quality of canned goods. It has been established that, regardless of the storage temperature, the organoleptic indicators of canned food 12 months after production meet the state standard and the manufacturer's requirements, and they do not differ significantly. After one year of storage, the physico-chemical indicators of canned quail meat are within the limits of indicators established by the standard, regardless of the storage temperature. At the same time, certain changes were detected in the canned goods, which depended on the temperature conditions of storage. Considering the trends in physico-chemical parameters, the desired storage temperature for canned quail meat is 2-4 °C, although the increase in temperature to 18-20 °C does not lead to significant changes and it is permissible. Research is scientifically based on establishing the safety and quality of canned minced quail meat during long-term storage conditions, to create and produce high-quality and safe food products, which in turn allows for expanding the assortment of canned meat raw materials.

Improvement and introduction of modern technologies in the creation of new types of meat semi-finished products, the study of promising components and the development of new recipes for marinades, improving the organoleptic and taste properties of the final product is a relevant and promising area of research. Therefore, this study is focused on the influence of marinating parameters in the technology of meat semi-finished products, namely on the organoleptic, physicochemical, and functional-technological properties of the finished product. To solve the tasks, generalisation, comparison and the following research methods were used: organoleptic evaluation of appearance, cut section, taste, smell, colour, consistency, and juiciness; moisture content – by drying samples in a drying oven at a temperature of 103 ± 2 °C to a constant mass; fat content – by the Soxhlet method; ash content – by the conventional weighing method; determination of protein content – by the Kjeldahl method; the yield of the finished product was determined by weighing before and after heat treatment; moisture binding and moisture retention capacity was determined by pressing. The studies found that the effect of the duration of marinating significantly affects the organoleptic characteristics. Thus, the organoleptic characteristics and taste and aroma properties of the finished product when using honey in marinades improve, and the appearance becomes more attractive. According to the results of the organoleptic evaluation, the finished product, after 24 hours of marinating, received a score of 4.9 points. Also, in these samples were observed greater water retention and water binding capacity, which contributes to increased hydration and solubility of muscle tissue proteins. The influence of marinating parameters on the consumptive properties of the product has been established. Thus, the yield of finished baked beef after 24 hours of ageing in the marinade was the highest in sample No. 1 (marinade based on citrus honey – 10 g) and amounted to 84.96%, while the average weight yield of other samples was in the range of 73.18-77.5%. The obtained research results make it possible to expand the range of semi-finished products, correct organoleptic properties and enrich the finished product with biologically active substances