Abstract The purpose of this study is a theoretical rationale and practical implementation of the technology of the production of national meat products with increased food and biological value based on a differentiated use of camel meat cuts. To achieve this aim the following tasks were specified: to investigate the effects of herbal additives to the brine and vegetable-protein compositions on the structural, mechanical and consumer properties of camel meat and finished products, to investigate the effects of a multicomponent brine on the biochemical, diffusion and osmotic processes during camel meat salting; to justify an optimal composition of a multicomponent brine for camel meat salting and the amount of brine to be injected into the meat. During the...
