The effect of technological parameters on functional, technological and physicochemical indicators of horse meat minces with added chicken combs

This study aimed to determine the effect of technological parameters production horse meat minces with addition protein-oil emulsion from chicken combs on functional, and physicochemical indicators. Chicken were pre-treated bacterial concentrate improve their properties. Experimental approach: The ultimate shear stress indicators – water holding capacity oil determined set optimal time for cutting raw materials. Physicochemical analyses conducted. Results conclusions: research results have shown that significantly affects minces' rheological, functional optimum mixing is 6 min. Adding a biotechnologically processed combs, cottonseed oil, into minced does not affect nutritional value. 15 20% (POE) recommended get rheological parameters. Novelty scientific contribution: allow rational use poultry by-products.