КАЧЕСТВО ПЕРЕРАБОТАННЫХ ПРОДУКТОВ ИЗ КОЗЛЯТИНЫ

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.

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