Veterinary and sanitary assessment of beef cattle meat after slaughter.
15.01.2024
Keywords: ripening, meat, fat, volatile fats, carbohydrates, peroxidase, protein.
Relevance of the Topic
Ensuring the population of our republic with high-quality meat and meat products, as well as enriching markets with safe food products for public health, is considered an important economic and social task. In particular, Presidential Decree No. PQ-120 of the Republic of Uzbekistan dated February 8, 2022, “On the Program for the Development of the Livestock Industry and Its Sectors for 2022-2026,” outlined measures such as further development of livestock farming, investment support, an increase in direct investments, and tax and customs benefits for imported products.
Research in the field of livestock farming plays a crucial role in achieving these goals. Our observations show that various probiotics and growth stimulants for animals are widely used today to meet the demand for meat and meat products.
Miosta H®, a protein and amino acid-based drug, improves the biochemical composition of beef cattle meat and enhances its nutritional value. In recent years, “Miosta H®” has become one of the most widely used drugs for increasing meat productivity and cattle fattening.
The relevance of our study lies in determining the safety level of meat and meat products obtained from cattle treated with growth stimulants.
Research Objective
To determine the organoleptic indicators, chemical composition, and nutritional value of beef cattle meat obtained after the administration of “Miosta H®”, for the purpose of veterinary and sanitary assessment.
Research Location, Object, and Methods
The study was conducted in the laboratory of the Department of Veterinary and Sanitary Expertise at the Samarkand State University of Veterinary Medicine, Livestock, and Biotechnology.
The research objects were meat samples of beef cattle obtained after slaughter, including animals treated with Miosta H® and a control group that did not receive the drug.
To assess meat quality, the following state standards were used:
- O‘zDst “Uzstandart” 7269-79 – Organoleptic and degustation assessment.
- 25011-81 – Methods for determining protein in meat.
- 23042-86 – Methods for determining fat in meat.
Results Obtained
Table 1: Veterinary-Sanitary Assessment of Meat Samples
The organoleptic indicators of meat obtained from animals treated with “Miosta H®” were 0.47 points higher than those in the control group (8.67 vs. 8.20). This confirms an improvement in meat quality and its nutritional value.
To confirm these findings, laboratory studies were conducted.
Laboratory Analysis Results (Table 2)
- In the experimental group, the pH level was 6.0, the peroxidase reaction was positive, and the filtrate in the formalin reaction remained transparent.
- In the control group, the pH level was 6.2, the peroxidase reaction was also positive, but the filtrate in the formalin reaction was slightly cloudy, indicating a difference in meat composition.
Chemical Composition Analysis Results (Table 3)
Conclusion:
- The experimental group had 1.21% more protein.
- Fat content was 1.4% higher, which increases the meat’s energy value.
- Volatile fatty acids were 0.9% lower, indicating less susceptibility to oxidation and spoilage.
- Moisture content was 0.94% lower, improving the meat’s marketability and texture.
These results confirm that meat from animals treated with “Miosta H®” has better organoleptic and chemical characteristics compared to the control group.
List of References
-
“O‘zstandart” Agency
“Technical Regulations on the Safety of Meat and Meat Products,” TR-08. -
F.B. Ibragimov
“Veterinary-Sanitary Expertise,” Textbook, Tashkent, 2023. -
S. Muradov
“Veterinary-Sanitary Expertise,” Samarkand, 2006. -
Achyapov, O.E., Ibragimov, F.B., & Abdurakhmanova, N.Sh. (2021).
“Meat Quality in Echinococcosis of Sheep.” -
Nematullaeva, A.B., Ibragimov, F.M., & Suyunov, R.U. (2023).
“Veterinary-Sanitary Expertise of Goods Produced for Consumption.”
Eurasian Journal of Medical and Natural Sciences, 3(2), 55-61.
