АҚБӨКЕНДЕР МЕН ҚОЙ ЕТІН ОРГАНОЛЕПТИКАЛЫҚ, ХИМИЯЛЫҚ, ФИЗИКА-ХИМИЯЛЫҚ ЖӘНЕ МИКРОБИОЛОГИЯЛЫҚ КӨРСЕТКІШТЕРІ БОЙЫНША САЛЫСТЫРМАЛЫ БАҒАЛАУ

In this study, an assessment of saiga antelope and sheep meat was conducted. Measures for the prevention of digestive system diseases commonly found among these animals were also considered. Meat samples obtained from both animal species were examined organoleptically in accordance with the requirements of state standards and were evaluated using a scoring system. In addition, the physicochemical properties of the meat were determined, and microbiological analyses were carried out alongside the organoleptic assessment.The glycogen content in the muscle tissues of saiga antelopes and sheep was investigated. No significant differences were found in the physicochemical properties of saiga and sheep meat. The pH value of matured sheep meat was 5.7 ± 0.3, while that of saiga meat was 5.6 ± 0.1. These results indicate that the biochemical processes occurring during meat maturation proceeded similarly in both cases. The biological value of sheep and saiga meat was evaluated using the water extraction method to isolate nutrients from the meat samples under study.The obtained data demonstrated that saiga meat has certain advantages over sheep meat in terms of microbiological indicators. The results of our research confirmed a lower level of microbial contamination in saiga meat. In our study, the main indicators of the biological and chemical safety of the examined meat samples were the results of microbiological analyses and the results of tube experiments conducted using infusoria. However, sheep meat received a score of 7.9 points based on several indicators, whereas saiga (saiga antelope) meat received 7.6 points, which was 0.3 points lower. The findings showed that there were no significant differences between the meat raw materials of these animal species with respect to organoleptic, chemical, physicochemical, and microbiological characteristics.