[Principles and methods of hygienic evaluation of new protein products]

Modern approaches to the study of the quality of new protein products are reviewed. It is suggested that the food value of the products (organoleptic properties, the composition of nutrients, biological value) and their safety for the animal body should be examined. A possible chronic toxic and sensitizing action of new protein products, their effects on reproductive function, and mutagenic and cancerogenic action were studied in animal experiments.