MORPHOLOGICAL COMPOSITION OF CARCASSES OF CATTLE AND QUALITY OF BEEF DEPENDING ON THEIR FATNESS

In the article, morphological composition of carcasses and beef quality depending on their fatness. The main factors that affect the formation of taste qualities of meat products from beef. That the quality of beef is largely determined by the ratio of its constituent tissues - muscle, adipose, connective, bone, cartilage and chemical-physical properties and their optimal ratio.