Abstract
The purpose of this study is to develop the technology of meat loaf with adding food protein additive. For production of food protein additive the neck and back parts with skin and bones of broiler carcass are used. The technology of meat loaf consist of meat preparation, chopping, salting, maturation, grinding; adding food protein supplement, mixing, adding of flavoring ingredients; formation, baking and cooling. The designed meat loaf has better sensory characteristics, increased product yield and higher nutritive value than the prototype.