Germinated cereal crops are widely used in the technology of meat products, as they contain a significant amount of vitamins, minerals and protein. This study presents the formulation and processing technology of meat pate with the addition of wheat (Triticum aestivum) germ. Three treatments of 10, 15 and 20% of germinated wheat (GW) were prepared. Wheat sprouts were crushed and mixed for 6 minutes in a meat mixer together with broth, oat flour, and spices to obtain a smooth mass. This was mixed with minced meat and grinded on a cutter to obtain a more uniform finished paste that was dosed into lamister or tin containers, sterilized and stored for 2 years. This was followed by the determination of its proximate composition, water-binding capacity, and sensory analysis. Results show that the meat pate with 10% of GW in comparison with the control, contain more protein, is more nutritious with a lower fat content of 6.8% and a lower carbohydrate content of 11.3%. The results of organoleptic evaluation showed that the highest average score was for the meat pate with a recipe that contains 10% of germinated wheat, and the lowest was for the meat pate containing 20% of germinated wheat. Meat pate containing 10% of germinated wheat has a higher water-holding capacity and the optimal pH value. This study suggests that wheat can be used in appropriate formulation to improve the organoleptic quality of meat pate.

The study presents a comparative analysis of consumer properties of platinit by different producers. Both the products of Russian companies and the foreign counterparts are considered. It was established that the domestic platinit, though not very different in composition from its foreign analogues, is still inferior to them in its parameters, such as physical and technological properties, as well as surface quality.

The process of ultrasonic pressing of inserts made of high-viscosity acetal homopolymer (polyoxymethylene) in the production of anti-roll bar racks is considered. Some dependencies between ultrasonic pressure parameters are detected.

Наведено геологічна характеристи-ка промислового району, дана екологіч-на оцінка стану техногенних видатків та стану поверхневих вод р. Урал, схиль-них до впливу гірничо-збагачувального і металургійного виробництв ВАТ «ММК», м. Магнітогорськ, Росія (РФ). На осно-ві аналізу ряду показників авторами пока-зано зв'язок між характером промисло-вих стоків і властивостями води (жор-сткість, мінералізація, лужність, вміст хлоридів і сульфатів) Ключові слова: промислові стоки, вод-невий показник, важкі метали, мінералі-зація, іригаційні показники Приведена геологическая характери-стика промышленного района, дана эко-логическая оценка состояния техногенных водотоков и состояния поверхностных вод р. Урал, подверженных влиянию горно-обогатительного и металлургического производств ОАО «ММК» г. Магнитогорск, Россия (РФ). На основе анализа ряда показателей авторами показана связь между характером промышленных сто-ков и свойствами воды (жесткость, мине-рализация, щелочность, содержание хло-ридов и сульфатов) Ключевые слова: промышленные стоки, водородный показатель, тяжелые метал-лы, минерализация, ирригационные пока-затели UDC 550.424

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