Methods of examination and assessment of the safety of goat meat of the Zaanen breed

¹ Mari State University, 424000 Yoshkar-Ola city, Russia
² Kazan State Academy of Veterinary Medicine by N.E. Bauman, 420029 Kazan city, Russia

^* Corresponding author: Smolentsev82@mail.ru

Abstract

The purpose of the study was to develop a comprehensive system of veterinary and sanitary examination of the safety and quality of slaughter products of Zaanen goats. The studies were conducted on goats at the age of 36 months. According to the results of veterinary and sanitary examination of organs and carcasses, all experimental animals were found to be healthy. Five muscles served as the material for studying the chemical composition: the semi-webbed muscle, the biceps femur, the longest back, the biceps shoulder and intercostal muscles were studied. Organoleptic studies of meat and internal organs were carried out in accordance with the requirements of GOST 7269-79, physico-chemical studies of meat were carried out in accordance with GOST 23392-78, the mineral composition of tissues was studied on an atomic absorption spectrophotometer. The biological value of Zaanen goat meat was determined according to the “Methodological recommendations for the use of the express method of biological evaluation of products and feeds”. Studies have shown that to assess the safety and quality of goat cuts and carcasses as meat raw materials, anatomical characteristics and morphometric parameters of regional lymph nodes should be used: heads - mandibular, parotid and pharyngeal lateral and medial; necks - superficial and deep cervical; thoracic limbs - axillary, axillary of the first rib and superficial cervical; sternum - axillary; chest wall - superficial cervical and intercostal; lower back - lumbar; pelvic extremity - popliteal, superficial and deep inguinal; the mammary glands are supramental.