Introduction. The existing methods of animal fat obtaining have certain disadvantages, hence fat extraction study highly is relevant. Electrochemically activated solutions are known to have a great potential for animal fat extraction. The present paper introduced a new advanced fat obtaining technology based on the principle of electrochemical activation. Study objects and methods. The research featured ostrich fat obtained by wet rendering in water and in an electrochemically activated solution (catholyte) using various processing methods and technological parameters. Standard methods helped define the physical and chemical parameters of the obtained fat samples. Results and discussion. The paper introduced a technological and hardware setup of an ostrich fat production line with the necessary equipment specifications. The research made it possible to define the optimal parameters for fat extraction: the salt concentration for the catholyte = 4 g/100 cm3, voltage = 40–42 V, pH = 11, and redox potential of the catholyte = between –600 and –700 mV. During the fat processing, cell membranes in the electrolyte were destroyed, which inactivated the enzyme system. The obtained combination of physical and chemical factors resulted in ostrich fat of high quality. Fat extraction in an electrochemically activated solution (catholyte) catalyzed the process and increased the fat yield, regardless of the processing temperature. The fat yield exceeded 58% at 55°C and catholyte pH of 11.0. At 95–100°C and pH of 9.5–10.6, it exceeded 95%. Conclusion. The new technology increased the fat yield, maintained its high quality, and reduced the processing cost. Therefore, the developed production line could be recommended for fat extraction of farm animals, depending on the intended use.

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The work is devoted to the influence of component composition on the quality of fat frying composition to improve the method of its production. Experimental versions of fat frying composition based on liquid and solid fractions of ostrich fat, as well as stabilizing additive CO2-extract of marjoram served as objects of research. The method of preparation of the fat frying composition included reception of a fat component by wet melting of raw ostrich fat, with the subsequent division of fat into liquid and solid fractions; mixing of the liquid fraction with a stabilizing additive and combination of the received mass with the solid fraction. Moreover, during storage of the frying composition, the liquid fraction is at the top, and before its use the fractions are mixed. It was shown that the introduction of CO2-extract of marjoram into the liquid fraction and increasing its concentration to 0.2 % reduces the degree of thermal oxidation of the product and slows down oxidative processes in the fat.

Technologies of milk and dairy products production, technologies of slaughter of farm animals, poultry and rabbits, commodity characteristics of milk and dairy products, meat of slaughtered animals, offal, ghee, sausage products, canned meat and semi-finished products, chicken eggs and egg products are considered. The classification and characteristics of dairy and meat products are given, taking into account the new national standards developed in recent years; the terms and definitions for dairy and meat products are presented in a new interpretation. Meets the requirements of the federal state educational standards of higher education of the latest generation. For university students studying in the field of training 38.03.07 "Commodity science". It can be useful for experts, researchers and a wide range of consumers.