Abstract
In modern conditions scientifically proved requirements to quality of slaughter cattle and meat are defined by the standards considering conditions of manufacture of raw materials, its processing, requirements of the consumer. The standards formulate and regulate in detail the measures that control the quality of products. On the basis of standards are built procurement prices, premiums, discounts at all stages of production, circulation and consumption. Standards cannot remain unchanged for a long time, as the requirements for the quality of meat are constantly changing. This research work is aimed at developing a standard for cutting and deboning of cattle meat according to international requirements, which are exported to countries near and far abroad. This article presents the results of research related to international standards for cutting and deboning of veal carcasses. The fat content of young cattle meat has been estimated, as well as its classification by classes and additional classes and categories. Depending on age and breed, chemical and morphological compositions of meat of young cattle were studied. Qualitative indicators of post-slaughter meat of young cattle, the degree of maturity and meat spoilage were checked. The boundaries and cuts of their fore and hind quarters were also determined. As a result of the research, standard models of meat and fat coloration, marbling were studied and determined. The innovative technique of cutting and deboning of carcasses of cattle on the production sites of IE "Manashov A.A." and LLP "Meat Processing and Service" was introduced. The results of the analysis indicate the need to take into account these data in the development of technological scheme of cutting and deboning of veal carcasses, corresponding to international standards, and their subsequent implementation at meat processing enterprises of the Republic of Kazakhstan.