[Biological criteria for the rational use of new protein sources in meat products]

The authors review the theory of the development of meat products with the use of non-traditional protein sources. The main task that arises in the course of the development of combined meat products lies in the design of protein compositions whose biological value would not be inferior to that common to proteins contained by meat or to that common to an ideal protein. The authors discuss 2 varieties of combined meat products. Provide examples of calculating the amino acid content in these products. The first variety based on the replacement principle consists in the utilization of amino acid reserves in meat proteins, thereby enabling the introduction into meat products of certain amounts of less valuable proteins. The second variety is based on the design of preliminarily developed protein compositions in which the amino acid content is balanced at the expense of mutual protein enrichment.