ORGANOLEPTIC QUALITY OF MEAT OF YAKUT BREED FOALS DEPENDING ON THE MORPHOLOGICAL COMPOSITION

Presents the results of organoleptic evaluation of the quality of the meat of the Yakut breed foals. It is established that meat is a product with high taste values. Age and growth of live weight improved polnomochnost carcasses, but this increases the intensity of the build-up of bone tissue, which leads to the reduction of the index of mesnosti. According to the study of consumer properties of cooked meat foals shown a marked effect of age on sensory characteristics, and to a greater extent on taste and smell; the broth - the color, clarity and aroma.. Based on the analysis and synthesis of complex studies the optimum age of slaughter for improvement of the morphological composition of carcasses and their meat young horse with the highest possible level of consumer properties.

meat of foals, the Yakut breed, a native type, morphological composition, frozen cut Saal, buut ete, meat content, organoleptic characteristics, appearance, smell (aroma), taste, texture, juiciness, richness

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