Perspectives of using lamb in national meat delicacies production
The purpose of the article is the development of new kinds of lamb meat delicacies technologies. The author presents the results of research about the chemical composition of lamb from farmed sheep in Kyrgyz Republic Chui oblast Sokuluk region. In this paper a new types of delicacies from this raw material and modern production technology was suggested. In order to study the impact of raw material composition on the biological value of the end product the author developed a computer program, which based on the method of analytical calculating the chemical composition and fundamental indicators of meat products biological value according N.N. Lipatov and I.A. Rogov. The results allowed us to develop a scientifically based technology of lamb processing in order to produce end products with a given chemical composition and high quality indicators, as well as show perspectives of a combination of meat proteins with proteins of plant origin.