Increasing the quality of food products through the prudent use of natural adsorbents is becoming a topical problem in agriculture in conditions of anthropogenic heavy metal contamination. The purpose of the study is to work out a method for detoxifying heavy metals by using natural adsorbents such as local zeolite and vitamin C as an example of the implementation of standards and requirements for environmental food safety in animal husbandry in the territories with high anthropogenic pollution. Using the analogue method three groups of cows were formed with account of origin, age, body weight and lactation performance. To determine the heavy metal concentration, the spectrophotometric method was applied. It was experimentally established that in order to enhance the quality of dairy products in the territory with the man-made contamination, it is advisable to supplement the diets of lactating cows with zeolite and vitamin C (the recommended doses are 3% and 0.04% of the dry matter norm respectively). Due to the combined use of these natural adsorbents, zinc concentration in the cows' blood decreased 2.04 times, lead -2.53 times and cadmium -3.65 times. The cow milk increased in mass fraction of fat by 0.22% and proteinby 0.20%; at the same time zinc concentration lowered 3.47 times, lead -2.76 times and cadmium -3.09 times. At that, the content of these toxicants in dairy products was lower than the maximum allowable concentration (MAC).

The goal of the research was to substantiate the possibility of using various doses of chickpea flour in the recipe for the “Chopped Beefsteak” instead of beef to improve its consumer and protective properties. Taking into account the functional and technological properties and organoleptic characteristics of various minced meat models, the most optimal dose of including chopped chickpea flour in the formulation of semi-finished steak is 5.0% to the mass of minced meat. To assess the consumer qualities of the compared samples of the “Chopped beefsteak” dish with the addition of chickpea flour in a dosage of 5% to the mass of minced meat, technological charts were drawn up on the basis of recipe No. 604. When chickpea flour was included in the amount of 5.0% to the mass of minced meat, the consumer characteristics of the finished product were improved. Was found, that chickpea flour is a valuable dietary product, it is distinguished by high taste and health characteristics.

Thistle meal is characterized by a high content of dry matter and protein, which causes its use as a protein food additive. In addition, thistle meal is characterized by a high content of structural fibrous carbohydrates of fiber, hemicellulose and pectin substances that allows to adsorb heavy metals and remove them from the gastrointestinal tract. The research aims to study the possibility of thistle meal introduction into the formulation of Bavarian sausages to increase their consumer and protective properties. Soybean protein isolate at the rate of 2% by weight was introduced into the mince of Bavarian sausages control sample. Thistle meal at the rate of 2% was added instead of soybean protein isolate to the test sample. The introduction of thistle meal at the rate of 2% into the mince is accompanied by some increase of moisture in the product with a slight increase in the level of protein substances. The ratio of protein:fat in the test sample is higher than that of the control by 12.9%. The analysis of the structural and mechanical properties of the test sample shows that the sausages cut stress containing thistle meal is higher than that of the control sample. When introducing thistle meal into the product instead of soybean protein isolate, the moisture-retaining power of the test sample increased by 2.1 and 1.8%, respectively. The moisture-retaining power of the test sample decreased by 1.7% relative to the control. The test sample of finished products contained more than 0.8% of protein and less than 1.1% of fat and calories. By the point total, the control sample of Bavarian sausages was significantly (P>0.95) inferior to the test sample of a meat product, in the formulation of which the thistle meal was used. By the end of the laboratory experiment the lead content in the rats blood of the test group relative to the control group of animals was significantly(P>0.95) 2 times lower. Moreover, its level in the blood did not exceed the maximum permissible concentration (MPC).

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