DEVELOPMENT OF RESOURCE-SAVING TECHNOLOGY TO PRODUCE HIGH-QUALITY MARBLED BEEF WITH ELEMENTS OF A SAFETY MANAGEMENT SYSTEM BASED ON HACCP PRINCIPLES
The key indicators for the production of food raw materials and food products are considered to be economic efficiency, competitiveness and increasing the volume of production of high-quality and safe products that are in demand in the domestic and foreign markets. In this regard, optimization of marbled beef production technology and its management in relation to safety criteria under modern conditions is a relevant and timely direction of scientific research. When designing and implementing resource-saving vectors to fatten Herefords at a specialized enterprise in the Omsk region, the ratio of grain feeds in the diet was changed - the introduction of wheat was increased by 1.1 kg vs. the decrease in the peas amount by 0.9 kg, as well as oats and barley by 0.5 kg. Optimization of diets in the experimental group led to compliance of all diet indicators with feeding standards, except for carotene, the amount of which increased to 560 g (by 154 %), that is positive in resource-saving. The imbalance in the energy-protein ratio (85.1 g/EFU), sugar-protein ratio (0.7:1), and the ratio of calcium and phosphorus (2:1) was corrected. The content of metabolic energy decreased to the recommended values (by 49 MJ), and the total amount of the diet that was exceeded also decreased. When developing elements of the safety management system, in accordance with the current standards, a description of the products was made and determined its purpose. The block-scheme for the production of high-quality marbled beef, beginning with cattle growing and fattening and finishing with heat treatment of raw meat (cooling or freezing) was developed. The analysis of potential hazards allowed to identify chemical, physical and biological hazards that negatively affect not only the safety, but also the quality of high-quality marbled beef, which can subsequently have an unfavourable impact on the health of modern consumers. Using the «Decision Tree» method, five critical control points of beef production are set, observing which all production risks can be correced or reduced to an acceptable level.