INSPECTION OF MEAT PRODUCTS AND IMPROVEMENT OF CONTROL AT THE SLAUGHTERHOUSE

Abstract

Abstract: Assortment of finished products of meat is quite large in the food
market of Uzbekistan, but these products quality are varying. Today quality control of
meat and meat products is very important in slaughterhouses in terms of safety. An
assessment of meat quality the focuses on meat organoleptic characteristics, which
identifies the most characteristic features of a particular type of meat for the consumers.
Meat inspection practice and inspection process differentiates due to research and the
development of control measures. In the article are described solution of problems
which implementing methods of improving of a meat inspection in slaughterhouses.