APPLYING OF DIFFERENT METHODS IN ESTIMATING BEEF IN ORDER TO FOSTER ITS CONSUMPTION 

The article reveals data on estimating the beef side of Aberdin Anguss calves and Hereford calves aged 18 months. The authors identify that average meat test (minced beef) of Hereford calves aged 18 months contained more protein (0,42%; Р > 0,95) than that of Aberdin Anguss calves. The meat of Aberdin Anguss calves contained more ash (0,1%; Р > 0,99) and had appropriate combination of protein and fat exceeding that of the Hereford breed. The highest concentration of moistness in Aberdin Anguss calves is observed in their flank, hip and chuck; the highest concentration of protein is observed in collar butt, breast cut and loin.

The highest concentration of moistness in Hereford calves is observed in the beef received from collar butt, humeroscapular and flank. The other cuts demonstrated less moistness concentration on 7.8 % (Р > 0,90) as its concentration varied from 65.8 in the breast cut to 69.7 % in the hip cut. The beef received from different parts of Aberdin Anguss calves and Hereford calves differs in criteria of energy value and nutritional quality. The meat received from ribs and loin cut has the highest energy value (2275–2097 kcal/kg), which exceeds the nutritional quality of the meat received from other cuts: breast cut on 21.2 % (Р > 0,90), leg cut on 30 % (Р > 0,90), flank on 31 % and collar butt on 26.4 %. The meat of Hereford calves is mostly energy valuable in breast cut 2177 kcal/kg whereas this parameter is 1819 kcal/kg and 1853 kcal/kg in loin and ribs correspond-ently, which was 18 % (Р > 0,95) less than that of the breast cut. The recent survey has shown that people aged over 50 prefer boiled meat of Aberdin Anguss calves. In their opinion, it tastes and smells better. The people aged 31-50 prefer the meat of Hereford calves for its toothsome quality, mixture and view. The youth aged up to 30 prefers the meat of Aberdin Anguss calves. 

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