Morphological composition of carcasses and muscle development of eland antelope


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.

I G Seryogin

Principal contact for editorial correspondence.
Peoples’ Friendship University of Russia (RUDN University) Miklukho-Maklaya str., 6, Moscow, Russia, 117198

D V Nikitchenko
Peoples’ Friendship University of Russia (RUDN University) Miklukho-Maklaya str., 6, Moscow, Russia, 117198

A M Abdullayeva
Moscow State University of Food Production Talalikhina str., build. 33, Moscow, Russia, 109316

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Copyright (c) 2017 Seryogin I.G., Nikitchenko D.V., Abdullayeva A.M.

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