ТЕХНОЛОГИЧЕСКИЕ АСПЕКТЫ ПОВЫШЕНИЯ ЭФФЕКТИВНОСТИ ПРЕРЕРАБОТКИ ГОВЯДИНЫ

Abstract

Currently, in the Russian market of meat and meat products, there is a great interest of consumers in purchasing products of high nutritional and biological value, in particular, beef. In this regard, the meat industry of animal husbandry faces the task of accelerated development and intensification of the production of animal products. At the same time, the issue of objective evaluation of beef and its further rational use, depending on quality indicators and technological properties, is extremely important. Modern methods of molecular genetics allow us to determine inherited allelic variants of genes associated with meat productivity. To date, a large number of genes associated with meat productivity parameters have been identified, their localization in chromosomes and the sequence of nucleotide pairs in the molecular structure have been determined, the causes of gene polymorphisms as a result of point mutations in the corresponding loci of DNA molecules have been established. The purpose of this work is to determine the polymorphism of the somatotropin (GH) gene in Hereford breed animals by the methods of PCR and PCR-PDRF developed and improved by us, as well as to identify associations of individual and complex genotypes with meat productivity, as well as to develop a recipe for chopped semi-finished products for functional nutrition. The expansion of the range of meat products that meet the modern requirements of nutrition science poses challenges not only to improve their quality and hygienic safety, but also to search for the rational use of new reserves of meat raw materials. The objects of the study were minced meat systems based on ground beef, as well as chopped semi-finished products with the introduction of a multicomponent protein mixture into the formulation. The dose of the protein module was determined, an organoleptic evaluation of the control and test sample was carried out.