ИЗУЧЕНИЕ ПИЩЕВОЙ ЦЕННОСТИ, ГИСТОЛОГИЧЕСКИХ И СЕНСОРНЫХ ПОКАЗАТЕЛЕЙ МЯСА ОВЕЦ ПОРОДЫ ДОРПЕР

Abstract

 The article aims to study meat productivity, nutritional value, histological and sensory indicators of meat of Dorper sheep breed in comparative aspect. The data of slaughter indices and meat quality assessment at the histological level are given. The increase in the amount of connective tissue leads to a decrease in the flavour qualities of sheep meat and its nutritional value. The study of the diameter of muscle fibres showed that in the meat of Dorper sheep this index is less than in the meat of Merino sheep. This is explained by more delicate consistency of Dorper sheep meat than Merino sheep meat. In general, the study and analysis of meat productivity, nutritional value, histological and sensory indicators of Dorper sheep meat, grown in the conditions of North-Kazakhstan region showed that it can be used in the production of high-quality meat products, including national cooked-smoked products.