The extrusion technique, which combines mixing, shaping, texturing, and heating to create a unique food product, is gaining popularity in the worldwide agro-food processing sector. Extrusion cooking is a high-temperature, short-time (HTST) method that kills bacteria and inactivates enzymes. Compared to conventional cooking, extrusion cooking is favored because of its high productivity and substantial nutrient retention. Extrusion technology has become an essential tool in the food processing industry with its various benefits over other processing methods. It is a low-cost approach that provides a platform for processing a variety of items from several food categories by altering major or minor components and processing conditions. Extrusion technique is used in the food sector to create a wide range of supplemental foods, pet foods, morning cereals, pasta, snacks, and other textured foods. It's a low-cost method of reintroducing food processing waste and by-products into the food supply. Extrusion technology's flexibility allows for the production of value-added products and nutritionally dense fortified goods using various low-cost raw ingredients. Extruded goods are microbiologically safe, have a longer shelf life, and have less moisture content. This technology's advantages include product diversity and excellent quality and new food productivity and low processing time.

This article presents the results of the study of the dependence of yield stress (YS) and water-binding capacity (WBC) on mechanical processing of meat and bone raw materials when changing the rotational speed and the gap between the rotary knives of the grinder. It is revealed that the parameters of YS and WBC also increase when the rotational speed increases. Thus, the highest values of YS (943.29 Pa) and WBC (66.98%) are observed when the rotary knives’ rotational speed is 4000 min−1 and the clearance between knives is 0.16 mm, while the lowest values of YS (635.87 Pa) and WBC (63.83%) are observed when the knives’ rotational speed is 1000 min−1 and the clearance is 0.38 mm. The power consumption of the electric motor of the unit increases as the rotation speed of the working bodies increases and the gap between the knives decreases.

The article describes the technology of obtaining chicken meat and bone paste by fine grinding of bone raw materials. Grinding of meat and bone raw materials is carried out in several stages using a power chopper and a microgrinder «Supermasscoloider». The processing scheme of meat and bone raw materials consisted in sequential grinding of meat and bone raw materials, preliminary freezing to a temperature of (-18) ºC -(-20) ºC in freezers. During the grinding process, the influence of the amount of added water on the temperature and water-binding capacity of the meat and bone paste after grinding is investigated. From the results, it was revealed that the temperature of the meat and bone paste at the outlet of the microgrinder decreases from 16ºС to 9ºС, depending on the amount of added water. The addition of water leads to a decrease in the waterbinding capacity of the meat and bone paste from 65.81 to 33.68%.