ЕШКІ ЕТІНЕН ӨҢДЕЛГЕН ӨНІМДЕРДІҢ САПАСЫ

Ешкі етінен өндірілетін өнімдер жылқы еті, сиыр еті немесе құс етіне қарағанда азырақ танымал әрі көбінесе екінші дәрежелі өнім ретінде қабылданғанымен, олар әлемдік ет тұтынуында маңызды рөл атқарады. Бұл мақалада Қазақстандағы ешкі саны мен ешкі етін өңдеу саласының қазіргі жағдайына қысқаша шолу ұсынылады. Сондай-ақ, физика-химиялық сипаттамалары, сенсорлық сапасы, микробиологиялық көрсеткіштері және қауіпсіздік талаптары тұрғысынан ешкі етін қайта өңдеу мәселелеріне арналған соңғы ғылыми зерттеулердің нәтижелері жинақталған. Мақалада ешкі етінен алынатын өнімдерді өндіру, өңдеу және олардың коммерциялық әлеуетін арттыруға қатысты негізгі тұжырымдар мен перспективалық даму бағыттары қарастырылады. Мұндай өнімдердің ассортиментін әртараптандыру және олардың нарықтағы тартымдылығын арттырудың бірнеше мүмкіндігі атап өтіледі. Өңдеуге жіберілген жануарлардың етін қайта өңдеу – нарықтық құны төмен шикізатты тиімді пайдаланудың болашағы бар тәсілі ретінде сипатталады. Ашытылған шұжықтар, ысталған аяқтар мен паштеттер сияқты кейбір өнім түрлері жоғары коммерциялық әлеуетке және тұтынушылар тарапынан жақсы сұранысқа ие. Тағам өнеркәсібіндегі болашағы зор бағыттардың бірі – ешкі етінен функционалдық қасиеттері бар, ет саласындағы үздіксіз инновацияларға жауап бере алатын жаңа өнім түрлерін жасау болып табылады. Тағам қауіпсіздігіне байланысты мәселелер болашақ ғылыми және технологиялық әзірлемелерде басты назарда болуы тиіс.

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