Human health is largely determined by the nature, level and structure of nutrition. A promising direction in the development of new food products is the expansion of the base of used ingredients used to partially replace meat raw materials with vegetable ones, in order to maximize the saturation of products with nutrients that contribute to the maintenance of normal life of the consumer. The use of new food ingredients contributes to the actual task set by the State policy in the field of healthy eating — expanding the range of enriched and functional food products. The work is devoted to the study of baked whole-muscle products using turkey meat and vegetable dressing as sources of high protein content, which solves the problem of deficiency of this component in the diet. A recipe for brine with the addition of the food additive “Glimalask”, which has a complex effect on the products under study, has been presented. The evaluation of quality indicators of finished products has been carried out, the article presents the results of a comparative analysis of baked whole-muscle turkey meat products, calculations of the product cost price. The comparative analysis has shown that, in comparison with the control sample, the baked whole-muscle products from turkey meat with vegetative dressing have improved physical and chemical properties, outstanding organoleptic characteristics, the yield of the product increases by 9.0–12.0%, depending on the formulation. Differences in the dynamics of microbial growth in the experimental and control samples were insignificant, the vegetable dressing helps to slow the growth of microorganisms on the surface of the product. The presented baked whole-muscle turkey meat products using optimized brine and vegetable sprinkles of chickpeas, sesame and paprika are recommended to a wide range of consumers of different age groups.

The article presents results of scientific research of determining the possibility of using an alkaline fraction of electrochemically activated water at the salting stage of pork roulade. The influence of this liquid on the technological parameters of minced meat and the organoleptic qualities of the finished product has been studied. Objects of the study were samples of a new balanced pork roulade produced in educational and scientific center “Kolbasniy tsekh “Tekhnolog“” of the Food Production Technology Department of the Volgograd State Technical University, according to recipe developed using a computer model. Electrochemically activated water of the alkaline fraction used in the study was obtained in the complex laboratory of Volga Region Research Institute of Manufacture and Processing of Meat-and-Milk Production. The use of a brine containing such water during salting led to an increase in the water holding capacity of the minced meat and the yield of product. At the same time, no deterioration in organoleptic properties of the samples was revealed. Calculation of production cost showed feasibility of introducing the developed roulade into production.