Rational method of processing the meat of the native breed of sheep "Buubey"

The possibility of processing the meat of the native breed of sheep «Buubey» in a fresh state is studied. It is proved that the salting of fresh meat with multicomponent brine with a temperature of 2-4 ° C affects the biochemical changes that occur in raw materials after slaughter. It is established that salting of fresh meat with cold brine has a bacteriostatic effect on the development of microbiological processes and allows prolonging the period of the bactericidal phase in the raw material. A comparative analysis of the yield of parts when cutting cuts is carried out. The results of a study of the effect of pre salting on the functional and technological properties of raw materials of various thermal conditions are presented.