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The relevance of this work lies in the need to reduce the negative impact on human health of sodium nitrite (food additive E250), which is added to meat products, in particular to raw dried sausages, in order to accelerate their maturation and give them the shades familiar to consumers. The aim of the work is to improve the technology for the production of raw dried beef products based on the use of modern biotechnological approaches, sea salt and the natural colouring agent betanin, and beetroot juice as a substitute for sodium nitrite. This goal was achieved through the implementation of a mixed salting method, whereby the surface of the meat semi-product was rubbed with a reduced amount of salt, including 0.0005 kilograms of sodium nitrite per kilogram of meat weight, compared to standard technology, and the rest of the salting mixture, which contained 0.0045 sodium nitrite, was injected deep into the semi-product as an aqueous solution. The source of nitrite was beetroot juice rich in nitrate ion, 0.03 dm3 of which contained 0.0052 kilograms of sodium nitrate, sufficient to synthesize 0.0045 kilograms of nitrite ion per kilogram of meat raw material. The chosen salting method reduced the amount of sodium nitrite from 0.015 to 0.005 kilograms per kilogram of meat product compared to the classical method, and the addition of beetroot juice made it possible to give the product a uniform colour throughout. Contamination of the product with dangerous microflora was prevented by adding a preparation containing bacteria of the Pediococcus acidilactici and Staphylococcus carnosus strains to the syringe solution. A positive effect of Pediococcus acidilactici was found, which was achieved by accelerating the pH of the meat mass to 5.0÷5.5, which stopped the growth of most dangerous microorganisms, including Shigella spp., Salmonella spp., Clostridium difficile and Escherichia coli. The product was protected from the development of Listeria monocytogenes bacteria by bacteria of the Staphylococcus carnosus strain. The proposed technology can be used in the food industry in the manufacture of raw meat products, which will significantly reduce the negative impact of sodium nitrite on human health

There is a lack of protein products in the human diet, so balancing the nutritional composition of products remains an urgent task. The purpose of the study is to develop and determine the structural and mechanical characteristics of finishing processed products made from bean paste, demineralised whey powder, and coconut oil for confectionery. The main areas of technological use of confectionery pastes are developed: for applying to the surface of products as a layer; for creating flowers and shaped model products, as a decorative element for flour confectionery products. The study used food-grade white beans of the Mavka variety, demineralised whey powder made from whey with a 90% degree of demineralisation in accordance with TS U 15.5-00413890-089:2014. Rheological properties (resilience, elasticity, plasticity) were determined by a plane-parallel elastoplastometer of Tolstoy modification. The surface characteristics of pastes were studied using a dynamometer connected to a MiG-1.3 measuring device. The adhesive strength was determined by separating the steel plate from the bean paste. Empirical regression equations are obtained by correlation and regression analysis using the MATHCAD-14 software suite. The chemical composition of bean pastes with demineralised whey powder, their organoleptic quality indicators and structural and mechanical properties were determined to optimise the recipe composition to improve the functional and technological properties of confectionery pastes. The positive effect of the mutual use of beans and demineralised whey powder on the structural and mechanical properties of new finishing processed products was established. The improvement of the moulding capacity indicators at the concentration of 10-30% demineralised whey powder and 8% coconut oil in the composition has been proven. The reduction of stickiness in the compositions of bean pastes for modelling shaped products, coating confectionery, and making flowers as decorative confectionery products at a concentration of coconut oil up to 10% was established. Accordingly, the total scores of the developed descriptors were: 2.92 for decorative confectionery, 2.98 for coating confectionery, and 2.95 for modelling shaped products. A change in the colour intensity of bean paste compositions in the case of an increase in the concentration of demineralised whey powder is established, which allows expanding the technological methods of manufacturing shaped products. The developed technology and recipe composition allow obtaining high-quality, high-biological value, and low-calorie finishing processed products for confectionery