[Validation, development and biomedical evaluation of new food products for common and special use].

Low level of provision of various population groups with animal proteins, poor choice of foodstuffs for common and dietetic use, inefficiency of meat and milk processing, loss of foodstuff quality as a result of industrial production determine the range of priority problems to be solved by specialists in nutrition hygiene. One of the main and most rapid approaches to solution of these problems is more rational utilization of the foodstuff potential created in the country for nutrition, but the chemical, sensory, and organoleptic properties of the manufactured foodstuffs do not always ensure their high biological value. Department of Hygiene of Nutrition, I.

[The importance of collagen in the biological value of meat].

Rat experiments showed that increases in the levels of collagen from 6.1 to 15.5% of the total content of meat proteins enhanced the growth and weight indices of animals.

[The relation of the biological value of meat proteins to their content of connective tissue].

The influence of connective tissue on the biological value of meat products, manufactured from hashed meat, was studied in experiments on growing rats. It was shown that collagen level increase from 6.1 to 14.

[The effect of food fiber on the biological value of meat products].

The effect of food fibres of wheat bran, beet pectin and methylcellulose on the biological value of meat proteins has been studied in experiments on the growing rats. It has been shown, that up to 1% on food fibres of wheat bran and up to 0.5% of pectin and methylcellulose can be added to meat products without spoiling their qualitative indices.