Relevance. The increase in the production of poultry has led not only to its selection changes, but also to an active change in the diet and growing regimes. These changes are aimed at obtaining fast-growing birds with maximum weight gain. Additionally, these changes have led to an increase in cases of obtaining meat raw materials with ripening defects, which negatively affect the production of sausages, especially the raw-smoked group.Methods. The research was carried out in the laboratories of the Faculty of Processing Technologies of the Kuban State Agrarian University. Approbation of the technology was carried out in the educational-scientific-industrial complex “Agrobiotechpererabotka”. The object of the study is a starter culture represented by strains of Lactobacillus salivarius and Lactobacillus curvatus. In the course of industrial approbation, the starter culture “Bactoferm F-SC-111” was taken for comparative analysis. Analysis of moisture-binding, water-holding capacity, pH, mass measurements were carried out by the standard method.Results. Studies have been carried out on the change in the pH value of model minced poultry meat separately by strains of Lactobacillus salivarius and Lactobacillus curvatus. An active decrease in minced meat pH from 6 to 5.1 was revealed after 12 hours of exposure at a temperature of 22°C. As a result of the pH shift to the acidic side, there is a decrease in the moisture-binding and water-holding capacity of the model minced meat. During the testing, the pH level, the amount of lactic acid, the mass fraction of moisture in the loaves were monitored throughout the entire technological cycle. Positive dynamics of pH decrease and lactic acid accumulation in sausage sticks was revealed. The drying process of sausages was 15 days for the control batch and 16 daysfor the experimental batch.

Relevance. Creation of models and normative documentation for four groups of canned food, technological schemes of production and control will allow creating the production of canned products for gero-dietic purposes at Russian enterprises. Four types of canned food are produced under production conditions. The creation of operator models of subsystems of technological flows of production is one of the most significant technological tasks and allows you to unify existing technologies and really increase labor productivity and product quality.Objects and methods of research. Apples, cherry plums, beets, oats, watermelons, walnuts in a milky-wax degree of ripeness, pasteurized whey, canned drinks, creams, kissels, desserts. As the main indicators characterizing the quality and value of new types of geroproducts, standard physicochemical and organoleptic indicators, as well as indicators characterizing the nutritional value and microbiological indicators, were chosen.Conclusions. System analysis and system synthesis of technological flows for the production of functional food products of a new generation were applied and element-wise flow structures were worked out on a simulation model. The information obtained is systematized in accordance with the scheme of the functional structure of the search for a technical solution and applied to create operator models. Models of four groups of canned food (drinks, kissels, creams, desserts) for gero-dietic purposes have been developed, the technological flow has been worked out in production conditions.