Email this article Morphological composition of carcasses and muscle development of eland antelope
- Authors: Seryogin IG1, Nikitchenko DV1, Abdullayeva AM2
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Affiliations:
- Peoples’ Friendship University of Russia (RUDN University)
- Moscow State University of Food Production
- Issue: Vol 12, No 2 (2017)
- Pages: 201-209
- Section: Veterinary sanitary inspection
- URL: https://journal-vniispk.ru/2312-797X/article/view/329074
- DOI: https://doi.org/10.22363/2312-797X-2017-12-2-201-209
- ID: 329074
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Abstract
Studied veterinary-sanitary indicators of portioned and small-sized myelinated semi-finished beef meat, pork, lamb and white meat bird in comparison with the feed in the initial period of experience in storage and production refrigerated for 5 days. Noted a marked change in the organoleptic, physics-chemical and microbiological indicators of semi-finished products as compared with the original raw meat. Deviations in indicators of laboratorian studies revealed most often in semi-finished products made of pork and poultry meat. Based on the data developed proposals to reduce the shelf life of meat products depending on the source of veterinary-sanitary indicators of meat products.
About the authors
I G Seryogin
Peoples’ Friendship University of Russia (RUDN University)
Author for correspondence.
Email: nikitchenko_ve@rudn.university
Miklukho-Maklaya str., 6, Moscow, Russia, 117198
D V Nikitchenko
Peoples’ Friendship University of Russia (RUDN University)
Email: nikitchenko_dv@rudn.university
Miklukho-Maklaya str., 6, Moscow, Russia, 117198
A M Abdullayeva
Moscow State University of Food Production
Email: nikitchenko_ve@rudn.university
Talalikhina str., build. 33, Moscow, Russia, 109316
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