RESEARCH OF CHEMICAL AND AMINO-ACID COMPOSITION OF THE COMPLEX CUTTING OF CARCASS

D. A. Ospanova, Y. M. Uzakov

Abstract: The authors have investigated the possibility of expansion of assortment of meat products through the prudent use of lamb (mutton). The results of processing the lamb carcass 1category based on national features supply parts of carcasses in Kazakh culinary art. Defined output and loss of components, represented by their morphological structure, studied biological and nutritional value of the individual parts of carcasses, given the organoleptic characteristics of raw materials.

Keywords: amino acid composition; chemical composition; cutting lamb

Date published: 2017-10-11