ЖЫЛҚЫ ЕТІ ФУНКЦИОНАЛДЫҚ ТАМАҚТАНУДЫҢ КЕЛЕШЕГІ ЗОР КОМПОНЕНТІ РЕТІНДЕ: ҒЫЛЫМИ ШОЛУ

Бұл мақала жылқы етін Орталық Азия халықтарының мәдениетінде құнды және дәстүрлі тағам көзі ретінде қарастырып, оның ерекше тағамдық артықшылықтарын көрсетеді. Мақаланың негізгі мақсаты - жылқы етіне қатысты негізгі зерттеулерді ғылыми тұрғыда шолу жасап, оның перспективалық зерттеу бағыттарын анықтау. Сиыр, шошқа және құс етімен салыстырғанда жылқы етінде май мен холестерин мөлшері 20%-ға төмен, ал қанықпаған май қышқылдары мен темірдің деңгейі жоғары, бұл оны пайдалы балама өнім ретінде қарастыруға мүмкіндік береді. Дегенмен, жылқы еті тағамдық өнім ретінде салыстырмалы түрде шектеулі зерттелген. Өзгермелі климат жағдайында азық-түлік қауіпсіздігін қамтамасыз ету үшін жылқы етін одан әрі зерттеу қажеттілігі негізделген. Мақалада жылқы етін өңдеудің әртүрлі әдістері, соның ішінде ферментация мен термиялық өңдеу, жаңа өнімдерді әзірлеу, сондай-ақ малдың жасы мен сақтау шарттары сияқты факторлардың ет сапасына әсері талқыланады. Сонымен қатар, әртүрлі дәм мен диеталық қажеттіліктерді қанағаттандыра алатын жаңа өнімдерді (шұжықтар, консервілер, жартылай дүмбілдер) әзірлеудің инновациялық тәсілдері қарастырылады. Жылқы етінің технологиялық сипаттамалары зерттеліп, оның тамақ өнеркәсібінде тиімді пайдалану жолдары талқыланады.

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