[Biological value of new kinds of sausage products]

The maximum percent of meat substitution for varying protein compounds in the sausage production was experimentally studied in noninbred white mice. The biological value of combined meat products containing protein concentrates from seeds and husks of grape, soybean protein concentrate, protein compound from meat-bone residue, was investigated, when meat was substituted for each of the above proteins by 0,3.125, 6.25, 12.5,25,50 and 100%. Meat protein substitution for no more than 12.5% of concentrates of protein from seeds and husks of grape and protein compound of meat-bone residue, and for no more than 25% of soybean protein concentrate, did not induce reduction of biological value of these combined meat products as compared to the control. Formulae have been developed of new sorts of sausage products ("Alazanskaya", "Garedzhi", "Soevaya", "Iveriya") containing the above mentioned protein compounds. Chemical and biological investigations conducted in noninbred white mice have proved high food and biological value of the new sorts of sausage products.