THE IMPACT OF THE PRE-SLAUGHTER FUNCTIONAL STATE OF ANIMALS ON THE QUALITY OF MEAT

Abstract

The functional state of animals before slaughter affects the level of post-slaughter processes of meat maturation.

The article deals with issues related to the peculiarities of the veterinary and sanitary examination of cattle slaughter products for diseases of non-contagious etiology in the conditions of the slaughterhouse of MEAT mall LLP in the city of Tobol.

This article provides an analysis of the reasons for the forced slaughter of cattle depending on the pathology of various systems (cardiovascular, digestive, respiratory, etc.), as well as a description of the reasons for the disposal of meat (poor degree of bleeding, exhaustion, etc.).

The paper gives an assessment of the results of veterinary and sanitary examination of internal organs. The article contains the results of a biochemical analysis of meat (formol test, pH index), where reliable data were obtained indicating an increase in the concentration of hydrogen ions (pH index) in the meat of forcedly slaughtered animals, compared with the meat of healthy animals.

Under various stresses, pathological processes in animals before slaughter, the amount of glycogen in the muscle tissue is noticeably reduced, as well as the activity of glycolytic processes. In the meat of such animals, during the ripening process, the pH does not decrease to the required value (pH 5.6-6.2), as a result of which the processes of meat maturation do not fully take place, such meat is not resistant to long-term storage.