kaz44Вестник Университета Шакарима. Серия технические наукиBulletin of Shakarim University. Technical Sciences2788-79953006-0524«Шәкәрім университеті» КеАҚ10.53360/2788-7995-2025-2(18)-25kaz44-1646Research ArticleПИЩЕВАЯ ИНЖЕНЕРИЯ И БИОТЕХНОЛОГИЯ (ОРИГИНАЛЬНАЯ СТАТЬЯ)FOOD ENGINEERING AND BIOTECHNOLOGY (ORIGINAL ARTICLE)КАЧЕСТВО ПЕРЕРАБОТАННЫХ ПРОДУКТОВ ИЗ КОЗЛЯТИНЫQUALITY OF PROCESSED GOAT PRODUCTSТемиржановаЗ. Н.TemirzhanovaZ. N.

Зухра Нуржановна Темиржанова – магистр технических наук, докторант,

140008, г. Павлодар, ул. Ломова, 64

Zukhra Nurzhanovna Temirzhanova – Master of Technical Sciences, doctoral student ; Specialist of the Center for Commercialization and Innovation,

140008, Pavlodar, st. Lomova, 64 

zukhra_94g@mail.ruИсаеваК. С.IsaevaK. S.

Куралай Сметкановна Исаева – кандидат технических наук, ассоц. профессор,

140008, г. Павлодар, ул. Ломова, 64

Kuralai Smetkanovna Isaeva – Candidate of Technical Sciences, Associate Professor,

140008, Pavlodar, st. Lomova, 64 

issayevakuralay@mail.ruТорайгыров университетКазахстанToraigyrov UniversityKazakhstan20250807202502(18)207216Copyright © Темиржанова З.Н., Исаева К.С., 20252025Темиржанова З.Н., Исаева К.С.Temirzhanova Z.N., Isaeva K.S.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://tech.vestnik.shakarim.kz/jour/article/view/1646

Несмотря на то, что переработанные продукты из мяса козлятины менее популярны, чем конина, говядина или мясо птицы, и часто воспринимаются как второстепенные, они играют важную роль в мировом потреблении мяса. В статье представлен краткий обзор поголовья коз и состояния переработки козлятины в Казахстане. Также обобщены последние исследования, посвящённые переработке мяса козлятины, с акцентом на физико-химические характеристики, сенсорное качество, микробиологические показатели и вопросы безопасности. Рассматриваются основные выводы и перспективные направления развития производства, переработки и коммерческого потенциала продукции из козлятины. Отмечаются возможности диверсификации ассортимента и повышения рыночной привлекательности таких продуктов. Переработка мяса выбракованных животных представляет собой перспективный способ использования сырья с низкой рыночной ценностью. Некоторые виды продукции, такие как ферментированные колбасы, копчёные ноги и паштеты, обладают высоким коммерческим потенциалом и хорошей потребительской приемлемостью. Одним из перспективных направлений исследований в пищевой промышленности является разработка нового поколения продуктов из козлятины в качестве функциональных пищевых продуктов, соответствующих требованиям постоянных инноваций в мясной отрасли. Вопросы, связанные с обеспечением пищевой безопасности, остаются актуальными и требуют особого внимания в будущих научных и технологических разработках.

Although processed goat meat products are less popular than horse meat, beef, or poultry, and are often perceived as secondary, they play an important role in global meat consumption. This article presents a brief overview of goat population and the state of goat meat processing in Kazakhstan. It also summarizes recent studies focused on goat meat processing, with emphasis on physicochemical characteristics, sensory quality, microbiological indicators, and safety concerns. The article discusses key findings and promising directions for the development of production, processing, and commercialization of goat meat products. Opportunities for diversifying the product range and increasing market appeal are highlighted. Processing meat from culled animals represents a promising approach to utilizing raw materials with low market value. Some types of products, such as fermented sausages, smoked legs, and pâtés, possess high commercial potential and good consumer acceptability. One of the promising areas of research in the food industry is the development of a new generation of goat meat products as functional foods that meet the ongoing innovation demands of the meat sector. Issues related to ensuring food safety remain relevant and require special attention in future scientific and technological developments.

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The authors declare that there are no conflicts of interest present.