Study of Water Binding Capacity, pH, Chemical Composition and Microstructure of Livestock Meat and Poultry

This paper shows the results of analysis of chemical composition, water binding capacity, pH and microstructure of maral meat, goat meat, lamb, and turkey meat. From the analysis, the high content of protein and ash is observed in turkey meat, fat prevails in lamb, and less amount in maral meat and goat meat. pH value lies between 5.7 (turkey white meat) and 6.4 (goat meat). Low value of water binding capacity is detected in turkey meat (58.2% in red meat, 59.2% in white meat) and high value – in maral meat 79.57%. The morphology and microstructure of meat have some differences in position and diameter of muscle fibers. Micrographic investigation shows that the largest diameter of muscle fibers was observed in turkey white meat (46.58 µm) and the smallest – in muscle tissue of lamb (29.92 µm). Obtained results will be useful for further processing and developing meat products.