Food products - it's edible secondary products slaughtering. In view of the cattle is divided into beef, pork, mutton, in food value - I and II category. Until 1 categories include by-products, which are equated with meat - it, liver, kidney, brain, heart, udder, aperture, myasokistnyy tail beef and lamb meat bleeds.
Meat sold to customers only benign and cleaned out the form. Under the counter should be made to collect sweeps. Purity meat is determined organoleptically. According to the standard it is divided into fresh, questionable freshness and not fresh. Organoleptic characteristics of meat freshness define the appearance and April, the state of the surface of carcasses, odor, texture, condition of subcutaneous fat, muscles, tendons on the cut, transparency and flavor the broth after cooking.
In the retail meat comes in the form of carcasses, quarters divided by cut and parts at the factory. Carcasses and quarters are divided in the back room store. All cuts are distributed in commercial varieties, while in one kind of combine ink, similar in quality indicators. The meat is taken by the amount of ink and net weight. At the same time check for stamps vetnahlyadu, matching the development of muscle and adipose tissue brands, as well as fresh meat.