TECHNOLOGY OF SLAUGHTERING LAMB, THE CHEMICAL COMPOSITION AND THE NUTRITIONAL VALUE

Abstract

The aim of the research is to identify the quality, chemical composition and nutritional value of lamb meat. Were taken three samples, at different points of the lamb carcass and fresh immediately after slaughter, while the distance from industry to laboratory was about 1 hour. The samples were packaged with vacuum to avoid the contamination or any damage and were analyzed in the chemistry laboratory at the Kosovo Food and Veterinary Agency. Analyzed parameters are: protein, fat, moisture and collagen. According to the results and reference values we conclude that the first and the third sample exceed the value of the moisture because by 76,15 and 77,05 it should have up to 73 based on the reference values, while the second sample exceed the value of fat because by 11,72 it should have up to 5-6. The reason of sampling points is that we wanted to do the research of the quality of the meat at different part of the lamb carcass because as we know that is difficult to determine the quality of the whole carcass taking just one sample.