USE OF COLLAGEN GEL FROM POULTRY OFFALS IN THE TECHNOLOGY OF MEAT BREAD PRODUCTION
The article analyzes consumer demand for sausages. The developed recipes of meat breads with usage of collagen gel and plant materials with physiologically active nutrients are given; analysis of meat bread organoleptic characteristics and nutritional values according reference data was made. The optimal content of collagen gel and its temperature when cutting minced meat were determined.