STANDARDIZATION CUTTING SCHEME AND GRADING OF VEAL
Authors
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Zh. Zhamekova
Kazakh National Agrarian Research University, Almaty, Kazakhstan
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U. Chomanov
Kazakh Research Institute of Processing and Food Industry, Almaty, Kazakhstan
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Zh. Iskakova
Kazakh National Agrarian Research University, Almaty, Kazakhstan
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N. Akishev
Nazarbayev University, Astana, Kazakhstan
DOI:
https://doi.org/10.55956/WCBQ8168Keywords:
veal, milk veal, veal bean, carcass, cutting scheme, carcass parts, chemical composition of meat, standardization, fleshiness indexAbstract
Veal is widely appreciated by consumers for its nutritional value. Veal is usually obtained from young (immature) cattle under 8 months of age and not older than 12 months. Calf classification and cutting characteristics are much better regulated in the European market than feeding systems and meat characteristics. However, in Kazakhstan there is no approved scheme for classification of calf carcasses and cutting into marketable parts. The study considers the possibility of using a new differentiated scheme of veal for industrial processing, public catering and realization through the trade network. The scheme of veal division into bone and boneless parts, developed in relation to the conditions of Kazakhstan, will be used as a basis for the development of the state standard “Veal” ST RK. Differences in total protein composition in different parts of the calf carcass (15.15-23.25%) (P ≥ 0.5) were revealed, a small amount of connective tissue proteins are located in the groin, hind and fore limbs, rib and scapular muscles, anterior and posterior part of the thorax. As a result of the study, it is recommended that calf carcasses should be cut into effective pieces for foreign trade.
