| 摘要 |
FIELD: agriculture, in particular, method for determining quality of meat, more particular, beef meat. ^ SUBSTANCE: method involves providing control slaughtering of animals; taking meat samples from readily available large muscles: prespinal, musculus longissimus of the back, musculus iliopsoas and musculus semi-membranous; providing biochemical investigation of their composition; calculating on the basis of resultant data protein and fat content in carcass; determining energy value of meat, protein-fat and meat-bone ratio, maturity coefficient, nutritive value and quality of meat protein; comparing resultant data with standard parameters of meat of different categories; evaluating quality of carcass meat. ^ EFFECT: reduced labor intensity for boning of cutting, convenient sampling of flesh, and provision for obtaining of maximally reliable data on quality of meat characteristic of the whole carcass. ^ 2 tbl |
