DETERMINATION OF THE QUALITY OF GOAT MEATS USING DIFFERENT SLAUGHTER TECHNOLOGIES

Abstract

For our state, as in general and for any country in the world, the priority segment is to ensure the health of the population, and the distribution of high-quality food products in the domestic market in this system is one of the most important levers that supports work capacity, creative potential, and good physical condition of a person . In connection with the above, and taking into account the low resource consumption for the breeding of such animals, it is safe to say that in the future this particular type of animal husbandry will be dominant among others currently known to science. Goat breeding is able to provide industry with such important raw materials as milk, cheese and meat. However, in the conditions of insignificant research on this topic, it is important to establish a cause-and-effect relationship between the conditions of breeding goats and the influence of relevant factors on the final product. In order to establish the quality and safety of products of animal origin, standardized research methods used during veterinary and sanitary inspection were used: organoleptic, bacteriological, biochemical, physicochemical. In general, the Zaanen breed has advantages in terms of organoleptic indicators. As a result of the research, it was found that the pH was within the normal range and there were no sharp differences in the meat samples of both groups. When determining the benzidine test aimed at detecting the activity of an enzyme (peroxidase), which is contained in animal tissues and destroys peroxide compounds formed in the process of metabolism, the reaction in the meat samples of both groups was positive, the extract after 0,5-1,5 minutes acquired a blue-green color, which quickly turned into brown-brown, which is characteristic of meat obtained from a healthy animal. The content of amino-ammonia nitrogen was in the range of 0,56–1,25 mg, which shows the amount of free neutral amino acids, ammonia and its inorganic compounds in the meat, and is considered a characteristic indicator of its freshness. It was established that the goat meat of the experimental and control groups met the requirements for fresh, goodquality meat. When setting up a reaction with copper sulfate (it is also one of the methods for determining the freshness of meat, which is used to detect the primary products of protein breakdown), it was established that the meat samples of both groups had reactions characteristic of fresh meat, the broth after that was transparent. Slaughter of animals with preliminary stunning provides better organoleptic indicators of goat carcasses by an average of 0,8 points, compared to slaughter in a lying position. The study of physico-chemical indicators (pH indicator, benzidine test, determination of amino-ammonia nitrogen, reaction with copper sulfate) and microscopic analysis of smears-imprints of the meat of Alpine and Zaanen goats at slaughter by various methods had no probable difference and met the requirements of quality and safe meat.