Foods and Raw Materials Foods and Raw Materials Foods and Raw Materials 2308-4057 2310-9599 6a84bb8394fbba14f785e136 10.21603/2308-4057-2019-2-412-418 Research Article Research Article Research Article Chemical composition of indigenous raw meats Chemical composition of indigenous raw meats https://orcid.org/0000-0002-3862-9758 Shelepov Viktor G. Shelepov Viktor G. vshelepov@yandex.ru https://orcid.org/0000-0003-0971-3309 Uglov Vladimir A. Uglov Vladimir A. https://orcid.org/0000-0003-4350-085X Boroday Elena V. Boroday Elena V. https://orcid.org/0000-0002-0585-3120 Poznyakovsky Valery M. Poznyakovsky Valery M. Siberian Federal scientific Centre of Agrobiotechnology of the Russian Academy of Sciences Novosibirsk Россия Siberian Federal scientific Centre of Agrobiotechnology of the Russian Academy of Sciences Novosibirsk Russian Federation Siberian Federal scientific Centre of Agrobiotechnology of the Russian Academy of Sciences Novosibirsk Россия Siberian Federal scientific Centre of Agrobiotechnology of the Russian Academy of Sciences Novosibirsk Russian Federation Siberian Federal scientific Centre of Agrobiotechnology of the Russian Academy of Sciences Novosibirsk Россия Siberian Federal scientific Centre of Agrobiotechnology of the Russian Academy of Sciences Novosibirsk Russian Federation Kemerovo State Medical University Kemerovo Россия Kemerovo State Medical University Kemerovo Russian Federation 412 418 © Shelepov V.G., Uglov V.A., Boroday E.V., Poznyakovsky V.M. © Shelepov V.G., Uglov V.A., Boroday E.V., Poznyakovsky V.M. Shelepov Viktor G., Uglov Vladimir A., Boroday Elena V., Poznyakovsky Valery M. Shelepov Viktor G., Uglov Vladimir A., Boroday Elena V., Poznyakovsky Valery M. http://jfrm.ru/en/issues/1377/1479/

Using non-traditional raw meats is a promising direction of the meat industry. They include venison and meat from yak, elk, red deer, rabbits, ostriches, upland game, and musk-ox. The study aimed to compare the biochemical and physicochemical parameters of the meat from reindeer, elk, and musk-ox living in the Yenisei North. We found that these meats had a high biological value. First, we studied the composition of amino acids, fatty acids, vitamins, and minerals in the meat from reindeer of various sex and age groups. We found that the difference between the contents of unsaturated and saturated fatty acids and their ratio in adult and young reindeer males was in favour of young males, while these parameters did not differ in the meat from reindeer females of various age groups. Nevertheless, reindeer females had a higher content of saturated acids compared to reindeer male meat. Further, we studied the composition of amino acids, fatty acids, vitamins, and minerals in Taimyr elk and musk-ox meats. According to the results, the contents of essential amino acids in Taimyr elk and musk-ox meats were 60% and 55%, respectively. In both cases, the dominant amino acids were leucine, isoleucine, lysine, and valine. The study revealed the benefits of using indigenous meats in sausage production. Finally, we showed the influence of starter cultures on the quality of dry sausages and developed formulations of venison-based sausages.

Using non-traditional raw meats is a promising direction of the meat industry. They include venison and meat from yak, elk, red deer, rabbits, ostriches, upland game, and musk-ox. The study aimed to compare the biochemical and physicochemical parameters of the meat from reindeer, elk, and musk-ox living in the Yenisei North. We found that these meats had a high biological value. First, we studied the composition of amino acids, fatty acids, vitamins, and minerals in the meat from reindeer of various sex and age groups. We found that the difference between the contents of unsaturated and saturated fatty acids and their ratio in adult and young reindeer males was in favour of young males, while these parameters did not differ in the meat from reindeer females of various age groups. Nevertheless, reindeer females had a higher content of saturated acids compared to reindeer male meat. Further, we studied the composition of amino acids, fatty acids, vitamins, and minerals in Taimyr elk and musk-ox meats. According to the results, the contents of essential amino acids in Taimyr elk and musk-ox meats were 60% and 55%, respectively. In both cases, the dominant amino acids were leucine, isoleucine, lysine, and valine. The study revealed the benefits of using indigenous meats in sausage production. Finally, we showed the influence of starter cultures on the quality of dry sausages and developed formulations of venison-based sausages.

 Meat industry ungulate meat protein quality index amino acids vitamins macroelements microelements indigenous animals Meat industry ungulate meat protein quality index amino acids vitamins macroelements microelements indigenous animals

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