| Abstrakt: |
Goat meat is a source of lean, red meat. Its consumption is increasing worldwide due to its high quality and valuable nutrient content compared to other red meats. Goat meat has a relatively high percentage of protein and a low amount of fat, saturated fatty acids and cholesterol, making it a preferred product, an excellent source of easily absorbable protein, beneficial to the human body. The high content of beneficial fatty acids, especially omega-6 and omega-3, makes lamb healthy. Due to the undisputed quality of the meat from this type of animal, its popularity and demand on the market are growing. The technological qualities of the meat are influenced by its biochemical composition, including its protein, fat, water and mineral content, as well as its structural and functional properties. When choosing meat on the market, consumers are often guided by its colour, which is an indicator of the freshness of the product In the context of the meat processing industry, the technological qualities of meat are essential in determining its value and processing possibilities. Important indicators such as water holding capacity, tenderness, flavour and colour of the meat are key factors that determine how the meat will be perceived by consumers. These parameters influence the quality of the finished products, their suitability and appearance. [ABSTRACT FROM AUTHOR] |
