Abstract
Abstract Meat products are a key part of human nutrition. It is necessary to introduce and apply new, extraordinary solutions to the problems of improving technological processes and developing optimal technologies for processing raw materials of animal origin, taking into account the biological risks at the enterprise. One of the ways to improve production technology is by using mathematical modeling and qualimetric forecasting. Semi-finished meat products are in high demand among the population lately. The purpose of the research is the application of mathematical modeling and the principles of qualimetric forecasting in the production of semi-finished horse meat products with the use of a protein fortifier. The appearance is characterized by the most significant coefficients of organoleptic assessment – 44.2%, and flavor – 15.1%. The use of mathematical modeling in assessing consumer preferences of customers and the quality of food products gives a fairly objective end result.