THE EFFECT OF THE RATIO OF VARIOUS TISSUES OF CARCASSES ON THE PALATABILITY OF MEAT PRODUCTS FROM BEEF

In the article, the dependence of the palatability of meat products from beef from the morphological composition of carcasses. It is established that ceteris paribus the degree of tenderness of meat have the greatest influence of different factors after slaughter of the animal, particularly the duration and temperature of storage of meat and methods of technological processing. The tenderness of the meat depends on the ability of muscular and connective proteins to hydration. More tender and juicy it becomes when ripe.