CHEMICAL COMPOSITION AND PHYSICAL AND CHEMICAL PARAMETERS OF NECK, BACK, THIGHS OF BEEF AND HORSE MEAT

This article presents the results of an analysis of the chemical composition, moisture-binding capacity and pH of the cervical, dorsal and pelvic parts of beef and horse meat of the 2nd grade. According to the analysis results, the protein and water content in the back of horse meat (protein – 22.8%, water – 62.2%) is high, and fat-low (13.5%). And the cervical region has a high content of fat and collagen (fat – 20.3%, collagen – 2.8%). While beef has a higher level of protein and water in the neck (protein – 19.4%, water – 65.6%) and collagen (4.4%), the fat content in the thigh (21.2%) is also lower in the neck, approximately 11.7%. the pH content was indicated in the amount of 5.8 in beef, and in Horsemeat – in the amount of 5.9. Moisture binding ability was observed in horsemeat in the dorsal part – 38.6%, in the cervical part – 46.9%, in the pelvic part – 48.6%, and in beef approximately in the dorsal part – 20%, in the cervical part – 61.9%, in the pelvic area – 52.2%. The results obtained are used as primary results for the processing and production of meat products.

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