CHARACTERISTICS OF YAK MEAT AND DEVELOPED COOKED AND SMOKED PRODUCTS

Abstract

In the article, the authors investigated the safety of yak carcasses and meat and gave them an organoleptic assessment. They also studied the biochemical composition of young and adult yak meat. The authors have developed a technology for obtaining processed products from yak meat, proposed technological schemes for producing cooked and smoked products, and conducted their commodity evaluation. The authors also studied the safety and biochemical composition and gave an organoleptic assessment of boiled-smoked pressed meat and ham. The authors confirmed the safety of both raw materials and developed cooked-smoked meat products due to the results obtained. In general, the study of the biochemical composition of yak meat, the study of its security, and the production of cooked and smoked products from it will contribute to saturation and increase the range of meat products on the market, improve the quality, rational use of unconventional regional meat raw materials in response to the various sanctions of foreign countries.