Kazakh Scientists Develop Technology for Producing Marble Mutton
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Scientists at the Kazakh Research Institute of Processing and Food Industry have developed a technology for producing marble mutton using Kazakh fine wool sheep. The new development allows for the production of meat with increased intramuscular fat content, reaching 4-6 percent compared to traditional methods (2-3 percent), giving the meat a pronounced marble effect and improved tenderness, juiciness, and flavor. The technology is based on an intensive rearing and fattening system for lambs, using a special balanced cereal-based compound feed. It also improves animal slaughter performance and increases the meat's commercial value for export.
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