Основан в 1907 году
в России и за рубежом
In this article the results of research on the properties, microstructure, including food and biological value of meat raw materials are described. The work presents data on chemical and amino acid analyses, histological studies of meat of various types and manufacturers. Hygienic assessment of the quality of pork and poultry meat allows to choose the direction of rational processing into meat products and culinary products.