Morphological composition of carcasses and muscle development of eland antelope

Abstract

Studied veterinary-sanitary indicators of portioned and small-sized myelinated semi-finished beef meat, pork, lamb and white meat bird in comparison with the feed in the initial period of experience in storage and production refrigerated for 5 days. Noted a marked change in the organoleptic, physics-chemical and microbiological indicators of semi-finished products as compared with the original raw meat. Deviations in indicators of laboratorian studies revealed most often in semi-finished products made of pork and poultry meat. Based on the data developed proposals to reduce the shelf life of meat products depending on the source of veterinary-sanitary indicators of meat products.

Keywords

• мясное сырье
• полуфабрикаты
• органолептическая оценка
• физико-химические свойства
• контаминация микроорганизмами
• ветеринарно-санитарная оценка
• сроки реализации полуфабрикатов