[Digestion of raw and culinarily treated meat from cattle of Ural breeds]

One of the basic indicators specifying the quality of food products in general and culinary ones in particular is the extent of their assimilation in the gastrointestinal tract. Three culinary portions (sirloin, the outer part of the hind leg and the streak) of the beef of the Urals varieties horned cattle (black-mottled and Tagil) were investigated by the method of pepsin and trypsin digestion. The meat was analysed in the raw, cooked and fried state. The progress of the proteins proteolysis was controlled with reference to the tyrosine accretion. The raw meat was found to undergo digestion at a rather slow rate. The sirloin gets hydrolysed better than the other culinary portions. The meat of the Tagil variety is digested significantly in a more complete fashion than do the corresponding culinary parts of the black-mottle cattle. After heat treatment of the meat in all cases is demonstrable a material acceleration of the proteins proteolysis process, frying yielding a higher degree of splitting the meat proteins by comparison with cooking. Of the culinary portions under study it is the sirloin that shows the highest rate of digestion in its culinarily treated form, the outer part of the hind leg and the streak coming next. The fried and cooked meat of the most culinary portions of the Tagil variety undergo a more complete hydrolysis by comparison with black-mottled cattle meat. All this justifies recommending the meat of the Tagil variety horned cattle for obtaining the highest quality culinary products.