Issue of food value of meat of nutria

Abstract

The article represents the results of studies on the nutritional value of nutria meat of different age groups. The nutritional value of meat consists of quantitative relationships of substances such as fat, protein, carbohydrates. Samples of meat for determining the nutritional value of nutria meat were selected from the middle, front and back parts of the nutria carcasses that are 6, 12 and 24 months old. A joint sample of these parts of the carcass was also made. The moisture content was determined by drying in a drying cabinet according to State Standard 33319-2015 "Meat and meat products. Method for determining the mass fraction of moisture "; protein in accordance with State Standard 25011-81 "Meat and meat products. Methods for the determination of protein " the amount of total nitrogen by the Kjeldahl test mineralization; Fat according to State Standatd 23042-2015 "Meat and meat products. Methods for determination of fat "using the Soxhlet extractor. Also, a comparative reference analysis of the nutritional value of nutria meat, pork, and beef was carried out, with the values obtained as a result of the studies (combined sample). As a result of the conducted studies it was found that the greatest amount of protein and moisture is contained in the back and middle part of the carcass obtained from nutria at the age of 12 and 24 months and in the same way that the nutria meat exceeds pork, bacon and beef by the mass fraction of protein. High protein content, low fat content, which makes it possible to classify this type of meat as dietary, and determines its use as raw material for the production of various types of meat products.