Ruslan Omarov, Sergei Shlykov, Anna Khramchenko, Anna GorbachevŠ°, Anna Chernyavskaya
Based on the research conducted, a number of technological solutions are substantiated, which contribute to obtaining high-quality ham restructured products. The effect of the joint use of Lact-OH concentrate and the protein preparation AproPORK HF85 on the functional and technological indicators of the finished product is shown. Keywords: restructured ham, protein preparations, sodium citrate, quality indicators.