INCREASE FOOD AND BIOLOGICAL VALUE OF MEAT OF YOUNG CATTLE

The article discusses the assessment of meat quality indicators of food and biological value, organoleptic properties suitable for the preparation of various products. It is established that these figures primarily depend on the return of the animal, its body condition, gender and breed. They are conditioned by the morphological structure of the muscle tissue, its chemical composition and physical properties: hardness, moisture content, uvarivaetsja, pH and color.