Study of physical and chemical parameters of goat meat for use in the production of children's food

Department of Food Technology and Processing Products, S. Seifullin Kazakh Agrotechnical University, Astana, Kazakhstan

^* Corresponding author: tokisheva_g@mail.ru

Abstract

The issue of rational nutrition of children is still extremely relevant and an effective factor ensuring the preservation of life and health of children. Pathological conditions associated with intolerance to certain components of food are increasingly common. When assessing the chemical composition of experimental samples of goat meat (Zaanen, Alpine, Nubian), no abnormal deviations were detected, and all indicators were in the generally accepted contents of this type of animal muscle tissue. Comparative analysis of goat meat samples shows that the fat content is more than 3 times less than that of lamb. The mass fraction of moisture is higher than mutton by 3 - 5%. Thus, it confirms that goat meat is a more dietary meat raw material in comparison with lamb. The potassium content among the experimental samples is distinguished by the goat meat of the Nubian breed (4125.83 ± 618.87 mg/ kg), which in comparison with the Zaanen (2470.10 ± 370.52 mg/kg) is more than 1.5 times greater, and the Alpine breed (1693.22 ± 253.98 mg/kg) is more than 2 times. The concentration of such essential amino acids as tryptophan, leucine, isoleucine, phenylalanine, methionine allows you to cover from 14% to 30.5% of the daily norm.