The lifestyle of the modern man with the rapid development of Smart society has changed significantly. In terms of reducing energy consumption, increasing psycho-emotional and environmental load of man, changed concepts and approaches to the organization nutrition. The products of the "new generation" should not only comply with the rules of balance and supply adequacy, but also to possess adaptogenic, antioxidant, anti-stress, radioprotective, and other functional properties. Additionally, consumers are demanding affordable prices and reduction of time for cooking. Currently the market of meat and meat containing half-finished products of high degree of readiness and balanced chemical composition is the fastest growing market.

The article deals with the issue of improving the technology of the semi-finished products containing culinary poultry meat by means of applying plant material – muscat pumpkin (Cucurbita moschata).  The relevance of the work is that сarotenoids is a unique powerful antioxidants which have sunprotecting, anticarcinogenic, cardioprotective and immunomodulatory actions. They relate to the components of the biological system protection in the human organism. Analysis of Ukrainian people health confirms the need for enrichment of food with vitamins, including provitamin A, since 40-50 % of people have a profound deficit of carotene.

The objects of research were the industrial fattening broiler chickens meat, protein-fatty emulsion, model stuffing and cooking products based on them.

For improving functional and technological properties of stuff systems based on  broiler chickens meat of industrial fattening and modeling of optimal chemical composition of culinary semi-finished products, there was developed fundamentally new formulations of carotene-containing protein-fatty emulsions based on pumpkin pasta, milk, vegetable oil, chicken skin, protein-containing additive ScanРro and silica.

Studies have shown that the developed emulsion was characterized by great structural-mechanical properties (viscosity, plasticity).

Physico-chemical and rheological indices of finished culinary products demonstrated that the adding of carotene-containing protein-fatty emulsions improved functional and technological characteristics of products. In the research samples moisture-coupling capacity (from 76 to 97 %), plasticity and the output of semi-finished products were increased.

Organoleptic quality assessment of improved croquettes showed increasing of consumer properties, particular products differed by the best taste, color, texture, juiciness, slice looks.

Advanced culinary semi-finished products had a high biological value and a balanced amino acid composition. Due to adding pasta of muscat pumpkin, carotene content of which reaches 18 mg%, the amount of it in the finished product was 1...2,67 mg/100 g. It 20–50 % meets the daily requirement of provitamin A. Because beta-carotene is a fat-soluble substance, making pumpkin pasta in the form of protein-fatty emulsion promotes better absorption by the body.

The studies confirmed the feasibility of adding carotene-containing protein-fatty emulsion into formulations of meat containing culinary half-finished products. Тhis gave the opportunity not only to reduce the cost of finished products and to expand the segment of prospective customers, but to create a new product, balanced on chemical composition, with excellent organoleptic properties, which has medical and prophylactic properties.

Key words: meat containing half-finished culinary products, poultry meat, carotene, protein-fatty emulsion, rheological properties, healthy food products.