y-products and horse meat are presented. The formulation of meat frankfurters is calculated by mathematical modeling. The physico-chemical characteristics and sensory properties of meat frankfurters satisfy the requirements for meat products. Sodium chloride and nitrite are not exceeded 1.7 and 0.0005%, the moisture content is varied from 70 to 75%. The concentration of toxic elements is far below the allowable concentration by regulation standards. The pathogenic bacteria and microorganisms are not detected. The meat frankfurters produced by the developed method enables a more rational use of meat by-products and can lead to meat product-line expansion.


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