Different pig breeds were the objects to examine. The subject to examine were meat qualitative indexes such as moisture retaining and binding capacity, total moisture, percentage content of mineral substances, amino acid composition and others.
The aim of my research is to design methodic recommendations to enhance the efficiency of the processed raw meat and to reduce the processing cost
Combine the principle of minimal cost technology"
The importance of the subject concerned is that the quality of food stuffs for the population directly relates to the quality of raw meat
The plant should have high profitability by increasing the volume of finished products at minimum cost
To summarize, I would like to stress that the suggestions and recommendations contained in the dissertation can be used in practice by processing enterprises and individual entities of market economy. This will encourage the rationalization of costs.
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