The topicality of technology researches of beef production with fattening calves of Ukrainian red dairy breed in the southern region of Ukraine is proved.
The classical technology of cooked sausages production and especially beef cooking. Is analyzed the efficiency of fattening young cattle of different weight conditions and the influence of masita technological properties of beef by the amount of output cooked sausages and their quality are determined.
It is showed that the live weight of animals of group 2 for the implementation of their meat at the age of 24 months was, on average, 577,6 kg and 18 months of age 444,2 kg. The results of researches proved that there is a tendency of more significant bodyfat of cattle that were fed for longer time with the aim to achieve their significant body weight. When trimming sides of beef obtained from steers of group 1, output of muscular tissue made up 76,56%, and the peers of group 2 – 80,39%.
It is established that the meat yield of the highest and first grade in half carcasses which is obtained from young cattle to high weight standards. Thus, for a limited number of cattle we have the ability to improve the base raw material for the meat industry.
It is established that due to the significant reduction in the cattle population, for a moderate level of feeding, appropriate non-castrated calves of Ukrainian red dairy breed fattened to high weight standards.
Key words: cattle, technology, the fattening beef. cooked sausage, organoleptic evaluation.