MEAT PRODUCTS HAVING IMPROVED NUTRITIONAL CHARACTERISTICS AND THEIR ACHIEVEMENT PROCESS

1) REDUCED CONTENT OF SODIUM CHLORIDE WITH 10-40% THAN CLASSICAL PRODUCTS;

2) IMPROVED CALCIUM TO PHOSPHORUS RATIO IN THE FINAL PRODUCTS WITHIN THE RANGE OF 2:1;

3) IMPROVED CONTENT OF CALCIUM;

4) SUBSTANTIALLY REDUCED LEVELS OF CARCINOGENIC N-NITROSAMINES AFTER THE MOMENT OF COOKING FOR CONSUMPTION;

5) HIGH EMULSIFYING PROPERTIES;

6)THE HIGHEST POSSIBLE PROTECTION AND EXTENSION OF SHELF LIFE.