This work evidences the expediency of marinade application based on blends of refined vegetable oils in the technology of natural marinated semi-finished meat products. Formulations of natural marinated semi-finished meat products using blends of refined vegetable oils (rapeseed, olive, and sunflower) enriched with the enzyme bromelain were developed in this work. Such formulations can provide the human body with the necessary amount of protein, released by enzymatic hydrolysis of the connective tissue proteins collagen and elastin catalyzed by the plant-based enzyme bromelain, as well as the necessary ω-3 and ω-6 polyunsaturated fatty acids, which are not synthesized in the human body but sourced from food and are one of the main structural units for many vital processes. The article presents the results of a study of organoleptic and physicochemical parameters of natural marinated semi-finished meat products from beef and pork. It is confirmed that the use of rapeseed oil and rapeseed:sunflower oil blend in a ratio of 70:30 produce the best organoleptic characteristics in both semi-finished beef and semi-finished pork: a tender, juicy texture, a pleasant taste and aroma, and an attractive appearance. It has been proven that the use of marinades based on blends of refined vegetable oils reduces the free moisture content and moisture-retaining capacity of the product, due to the presence of refined vegetable oils in the marinade, which contributes to the binding of moisture. The use of marinades based on refined vegetable oils can increase product yield. Vegetable oil, when used in meat marinade, mitigates the ill effects of acid inclusion. It dissolves well the aromas of added spices, and as it seeps through the structure of the meat, the oil gently envelops it, sealing in moisture and preventing drying out during cooking.

The purpose of the article is to build a multi-vector structure of integrated governing of environmentally safe nature resources use according to the principles of a circular economy approach. Based on the the method of mode indicators and the method of fuzzy logic, the index of environmental safety of nature management has been determined. The interpretation of the essence of integrated administration of environmentally safe nature management is given. The organizational and economic mechanism and its implementation has been displayed. The mechanism of integral management as a set of appropriate measures is considered. A multi-vectoral structure is built, which provides for the formation of a system of mechanisms with adequate levers and tools. The providing, adaptive, functional, effective-target subsystem is characterized. The indicators of environmental, economic and social efficiency are determined, which are targeted guidelines when implementing integrated management. The requirements of a systematic approach for a comprehensive implementation of integrated management of natural resource potential are taken into account.

Marinades based on vegetable oil blends for the production of natural marinated meat semi-finished products significantly affect the rheological and structural and mechanical parameters of the product. They determine the plasticity and consistency of semi-finished products made from raw materials of grades 1 and 2. Therefore, the purpose of the work was to develop recipes for marinades and to establish the effect of marinade based on vegetable oil blends enriched with bromelain enzyme on the structural and mechanical properties of natural marinated meat semi-finished products during storage. The use of vegetable raw materials in the technology of natural marinated meat semi-finished products allows the use of raw meat of 1 and 2 grades and the output is a tender, juicy, easily digestible product. To determine the effect of marinade based on vegetable oil blends enriched with bromelain on the structural and mechanical properties of natural marinated meat semi-finished products, studies have developed 8 samples of semi-finished products, namely: 4 samples using pork: 1 control sample without marinade and 3 samples with marinades based on vegetable oil blends; and 4 samples using beef: 1 control sample without marinade and 3 samples with marinades based on vegetable oil blends. In this regard, we came to the conclusion about the feasibility of using vegetable oil blends and enzymes in the marinade. Better organoleptic and structural and mechanical parameters in comparison with control samples are an additional influence on natural marinated meat semi-finished products. Therefore, in view of the set tasks, marinade recipes with different ratios of refined vegetable oils enriched with enzyme have been developed, which allow to increase the hardness for pork semi-finished products and to reduce the hardness for beef semi-finished products during storage.

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