Dependence of meat productivity and quality of meat of cattle on paratypical factors

The article studies the influence of various factors on meat productivity and quality of cattle meat. Studied, youngsters, grown and fattened in group content in terms of sites, has a better resistance to pre-slaughter stress than when tethered content. It is established that the content of different components in meat depends largely on the ratio of muscle, fat and other tissues. Meat in which adipose tissue as if is interspersed in a thickness of muscular tissue (marbled meat), is a high-calorie product. Studies have shown that animal proteins are assimilated by humans more fully than vegetable proteins, they have a higher biological value, because they contain the optimal amount of essential amino acids and other nitrogen-containing components that support the nitrogen balance in the body.