Boiled sausage technologies using the Gallowean cattle meat

Beef from young Galloway cattle (18 month old bulls) was studied in the article. Based on the characteristics of the class and subclasses of meat of the studied animals, their belonging to the “good” category was established. To study the organoleptic properties and nutritional value of individual cuts, frozen carcasses and quarters were used. The fat and protein content are, respectively, (8.8-13.1)% and (16.6-18.4)%. The output of beef sausage from the front and rear quarterwas established. The technology of boiled sausage using functional additives in the composition of the protein fat emulsion (blended fat mixture and selenized flour) has been developed.