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IntroductionMany scientific works of national and foreign scientists studied the properties of protein components in meat raw materials. However, most of the methods used to study the physical and chemical changes of proteins during meat ageing and processing are based on preliminary extraction of proteins with various solvents, which considerably complicates the research and increases labor input. In this context, it is interesting to study the possibility of thermal analysis (calorimetry) usage to determine physical and chemical changes in biological components of meat, i.e. protein and fat. Thermodynamic Введение Исследованию свойств белковых компонентов мяс-ного сырья посвящено немало научных работ отечест-венных и зарубежных ученых. Однако, большинство ме-тодов, используемых для изучения физико-химических изменений белков в процессе созревания и технологи-ческой обработки мяса, основаны на предварительной экстракции белковых веществ различными раствори-телями, что существенно усложняет проведение ис-следований и увеличивает их трудоемкость. В связи с этим представляет интерес изучение возможности Despite the important role of sodium chloride in salting process and its influence on the formation of consumer characteristics and microbiological stability of meat products, overseas there is a trend for reduction of its content in meat products. In order to reduce the level of sodium chloride in meat products the usage of salts containing no sodium, but still possessing its functional properties including the salty taste and technological characteristics (water activity, water binding capacity, etc.) is of significant interest [12, 13].Taking into account the effect of different levels of sodium chloride on the resistance of proteins to heat denaturation and considering the increasing global trend to reduce the sodium chloride content in meat products, the aim of this work was to study the effect of salt compositions with reduced sodium content on the temperature of protein molecules denaturation by DSC. Materials and methodsThe objects of research were samples of second grade pork longissimus muscle from Large White females in the age of 2 years. The samples were ground in mincing machine with 2 to 3 mm grid and salted with sodium chloride at the level of 2.0% and with compositions of salts No. 1 and No. 2 at levels corresponding to 2.0% of sodium chloride. Table salt according to GOST R 51574, potassium chloride (analytically pure), and calcium chloride dihydrate (analytically pure) were used for meat salting. Salted meat was stored at 4±2 °C for 2 days. In order to study the influence of salt substitutes on meat protein resistance to thermal denaturation salted samples were studied by differential scanning calorimetry. Calorimetry is a method for studying the physical and chemical processes based on the detection of thermal effects accompanying the transformation of substances in the conditions of temperature programming. This method allows to register the heating (or cooling) curves of the tested object, dur...