Quotient of «marbling» as a quality factor of beef

Abstract

The purpose. To study physicotechnological and cooking characteristics of beef of cattie of different breeds. Methods. Comparative assessment of physical, chemical, biochemical and organoleptic indicators of meat of bull-calves of different direction of productivity. Results. The beef of breeds Red steppe and Sharole is suitable for cooking and prolonged storage. The quotient of "marbling" testifies to the level of its fatness, juiciness and odor. Conclusions. Grading of fatness of cattJe according to "marbing" requires further clarification. lmplementation of quotient of "marbing" of beef will speed up development of beef cattle husbandry in Ukraine and will promote more complete sufficing of the population in high-quality meat.