Department of technology of meat products

Head of department

Liubov Voitsehivska

Ph.D. (Engineering)

+38 044 517 12 01

+38 044 517 04 58

+38 067 593 41 10

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The Department of Meat Products Technology was formed in December 2015 by the merger of the Meat Products Technology Laboratory and the Poultry Processing Laboratory and is one of the leading scientific units of the institute, whose activities are aimed at conducting fundamental and applied scientific research in the field of meat and poultry processing

Main areas of research:

• Carrying out scientific research in the field of animal and poultry meat processing, including the use of biotechnological methods of processing raw meat;
• Development of new and improvement of existing technologies for the production of meat products with improved quality and safety characteristics;
• Development of regulatory documents, development and mastering of the latest methods and techniques for determining the quality of both raw materials and finished meat products;
• Monitoring studies of the current state of the raw material base of the meat industry;
• Provision of advisory services on the production of meat and meat products.

Topics of the performed studies

Within the framework of the scientific research program of the National Academy of Agrarian Sciences of Ukraine for 2021-2025, the department performs the following tasks:

• Scientific substantiation of methods of modification of meat collagen-containing raw materials for the formation of its functional and technological properties;
• The influence of unconventional raw materials of animal and plant origin on the nutritional adequacy of functional meat products;
• Development of fermented meat technology;
• Development of technology for the production of poultry meat products based on the integrated use of raw materials;
• Creation of sustainable combined meat systems using structure-forming components.

The department is accredited by the National Accreditation Agency of Ukraine (attestation certificate No. 201199 dated February 12, 2021).

Specialists of the department provide services for determining:

• mass fraction of protein;
• mass fraction of water;
• mass fraction of sodium nitrite;
• the mass fraction of bone inclusions in meat products by the gravimetric method".

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