This paper presents a biotechnological approach of making a meat product in order to create a new domestic product. As the result of the study, prescription composition of the meat product with a cereal component was developed. Components comprise raw materials of domestic production, which allows to increase the level of nutritional balance of the product. The prescription composition includes secondary raw materials, and that allows manufacturers of processing industries to use non-waste production. This characteristic has been achieved due to the know-how. Secondary raw materials have nutritional value, but because of its features (coarse fibers) they are poorly digest by the body. The developed know-how ensures that these fibers are transformed into easily digestible form, giving the product special characteristics, which are described based on the results of nutritional value of the newly developed type of product. The developed new product allows to expand the range of meat products on the market.

In this article, the physical and biological characteristics of raw animal and plant material for protein-inoil emulsion and the technology of the meat molecular product «Pressed horse meat in the form» were considered.

This article discusses the innovative direction of production technology of the national cooked and smoked meat product.

The aim of the article is to analyze the study of cultured mushroom «Oyster mushroom». On the basis of laboratory experiments on the grown mushroom recipes of meat semi-finished products with its use are developed. After passing laboratory tests, meat products were recommended for population nutrition. The healing properties and ease of growing a cultivated mushroom are noted.

The article is devoted to the question of how to protect organisms with meat products as the main sources of protein nutrition. The purpose of this article is to study the technology of production of meat products and the identification of unresolved problems in connection with the direction of products. Developed proposals for the use of experimental data to improve the production technology of meat products using radioprotective properties.

An important role in solving protein deficiency is the rational use of secondary raw materials in the food industry. The authors found the optimal combination of proteins of dairy, meat and vegetable origin. The balance coefficient of amino acid composition was chosen as the optimization criterion

This article discusses the innovative direction of molecular food technology. The processes of gelation and spherification of substances for the formation of hemispheres of gel-like meat product were studied.

Complex research is carried out on the rational use of natural pastures with seasonal use in a specific area. The research was conducted in 2015-2017 on the lands of “Batyr” farm in Korday district of Zhambyl region. The pasture lands of the farm consists of 5 independent sites and are located in 3 geographical areas: foothill-steppe (950 hа), foothill-dry steppe (1370 hа) and foothill-semi-desert (1880 hа). The total area of distant pastures is 4.200 hectares. As a result of conducting of geobotanical researches, the farm territory of peasant farm "Batyr" in Korday district of Zhambyl region was divided into seasons (spring-summer-autumn) of their use, the yield of natural herbage and live weight gain of animals was determined. Results of accounting of productivity of natural herbages on zones, seasons of year are given in article and the gain of livemass of animals for the pasturable period is defined. When determining efficiency of sheep it is revealed that higher additional weight of a liveweight is received in experimental group of animal. The seasonal pasture on average in three years of researches at the end of the pasturable period provided an increase of a live weight of rams on 3.370 kg/head at ewes on 8.020 kg/head and lambs of birth year on 8.640 kg/head is more in comparison with control groups of animals. It should be noted that for the pasturable period the increase of alive mass of animals in experimental group in 2017 is higher than a research in comparison with previous years. In 2017 at a pasture of animals on seasonal sites it was applied intra seasonal pasture turnover at which unproductive driving of animals in search of a forage on the grazing square is practically reduced three times, besides degradation of the pasturable territory is completely excluded. It was found that the use of seasonal use of pastures provides more weight gain studied animals compared to animals that graze in one place with an unsystematic manner of grazing. The implementation of the results created the conditions for the restoration of degraded pastures with an increase in the growth and development of vegetation cover up to 15-18 % and an increase in livestock production through rational grazing up to 12 %.

Main problem: The development of the genetic potential of poultry, as well as the receipt of high-quality eggs for collection or further incubation, are possible only if rational and correct feeding of the broodstock and, more importantly, the young during its rearing period is observed. During this period, high-quality protein nutrition occupies an important place, which determines the level of productivity, stable growth, reproductive ability of the bird, as well as the state of health during the feeding period. Protein deficiency always remains an urgent problem for agricultural land, whose main activity is aimed at breeding dairy and meat animals. In this regard, research in the field of finding the use of non-traditional protein feed is of great need. If we summarize the modern achievements in the field of protein and aminoacid nutrition of poultry, we can find the most profitable way to obtain feed additives in industrial production. The studies, the results of which will be described in this article, are aimed at studying the possibility, experimental substantiation of the optimal dosage and the effectiveness of using the feed additive from crustaceans Artemia salina in the diets of chickens of the egg-meat direction of productivity [1]. Purpose: To study the possibility, experimental substantiation of the optimal dosage and the effectiveness of the use of the feed additive from crustaceans Artemia salina in the diet of chickens of the egg-meat direction of productivity. Methods: Analysis and generalization of theoretical information Results and their significance: This article presents the results of the analysis and generalization of theoretical material. The theoretical significance is determined by the fact that it is invested in scientific and practical problems related directly to solving urgent problems, increasing the efficiency, competitiveness and quality of domestic poultry products.

The article is devoted to the development of technology for meat products of the "Halal" category. The authors consider the main problems of the meat industry in the field of the development of meat products of the "Halal" category in accordance with the National Program "Development of meat farming for 2018-2027", as well as the peculiarities of the production of meat products of the "Halal" category in Kazakhstan. A technology for the production of sausages for frying of the "Halal" category based on minced turkey and beef meat for functional nutrition has been developed, organoleptic, physico-chemical parameters of the new product have been studied. The mass fraction of protein is 8 %, the mass fraction of fat is 7 %. The authors of the article have developed a technological scheme for the production of a new product of the "Halal" category, which includes: acceptance of raw materials, cutting, deboning, veining, grinding to 2-3 mm of meat raw materials. At the next stage, meat is cooked at t 2-4 0C for 12 hours, minced meat is prepared (adding jerusalem artichoke 3 %, adding vitamin premix "Rovifarin" in an amount of 1.0 %, as well as spices and garlic according to the developed recipe). At the next stage, the minced meat is stuffed into natural shells with a diameter of (32-44) mm, cooled at t (4 + 2) 0C, stored at t (4 + 2) 0C for 36 hours. During the microstructural study of a sample of boiled and smoked sausage produced using traditional technology, it was found that the mass of the sample was formed from large fragments of muscle, fat and connective tissue (0.7-1.4) microns. The layout of the structural elements of the minced meat is dense, vacuoles and microcapillaries are rounded in shape, sometimes without clear boundaries, merged, with a size of (60-300) microns.