Sarkotsystoz – diseases of animals and humans, characterized by lesions of muscle tissue and internal organs simplest 
kind of Sarcocystis. Invasion has significant losses due to a significant decrease in performance, sometimes animal deaths, 
abortions, deterioration in the quality of raw meat; in humans it has a severe course.  
Harmful  sarkotsystoz  meat  for  the  people  caused  by  the  presence  in  muscle  tissue  specific  toxic  metabolic  products 
pathogen – sarkotsystyn characterized by thermal stability and the ability to accumulate in the body, and its activity increases 
sharply in the destruction sarkotsyst.  
The purpose of research – the definition of some indicators of quality and safety of products slaughter of animals suffer-
ing in sarkotsystoz, the possibilities of using such meat and affected organs, ie improvement of veterinary-sanitary assess-
ment of products of slaughter animals in sarkotsystoznoyi invasion. 
The subject for the study was the meat of cattle with a strong, medium and weak intensity of infestation. Control – meat 
of healthy animals. 
For strong intensity of invasion, meat storage after 36–48 hours (temperature 17–18 °C) significantly lost elasticity of 
muscle fibers. In the context – opaque color sticky in some samples – putrid smell, tendons – grayish color, covered with 

slime; for cooking broth turbid samples. The content of free water in the study beef was 47,40±0,50 % on strong intensity 
of invasion, 44,30±0,70 – average, 41,50±0,40 – weak (control – 40,80±0,20 %) bound water – 52,6±0,50 %, 55,7±0,70 
and 58,5±0,30 % respectively (control 52,9±0,20 %); intramuscular fat – 2,1±0,60 %, 2,5±0,08 and 2,9±0,07 % respec-
tively (control – 2,9±0,07 %). The value of the ratio of tryptophan to oxyproline decreased according to the increasing 
destruction of meat sarkotsystamy (4.00 – in low lesion 3.60 – average, 3,40 – strong, control – 4.10). After a day of meat 
maturation pH of healthy animals has dropped to 5.6, and the invasion sarkotsystoznoyi weak, medium and strong affec-
tion – to 6,0; 6,3 and 6.6, respectively, indicating that the surface enzymatic processes and create optimal conditions for 
rapid multiplication of microorganisms. An hour after slaughtering amount of glycogen was 582±55 %, 513±52 and 382±40 % in 
meat animals  with weak,  medium and strong degree of affection sarkotsystoz respectively (control – 634±59 %)  and  the 
amount of lactic acid – 648±61 %, 510±51, 402±38 %, respectively (control – 700±68 %). The protein content of meat 
with heavy infestations of sarkotsyst was lower by 24.5 % (14.3 %g); 15.8 (15.92 g%) – average; 7.6 (17.5 g%) – weak 
compared with control (18.9 g%). Meat with varying intensity sarkotsystoz had lower infestation to control biological 
value of 12,8 %, 7,7 and 1,6 % respectively, indicating that the worse the digestion and assimilation of the simplest organ-
isms (and, consequently, people) meat of sick animals. The disease in cattle contributes sarkotsystoz of endogenous con-
tamination and muscles, and the higher the intensity of the infestation, the higher the percentage of samples in which 
pathogenic bacteria isolated of E. coli, Clostridium and opportunistic bacteria Alcaligenes faecalis. In a few samples of 
the bacteria allocated from the muscles, lymph nodes and liver sarkotsystoz average intensity of infestation, they are al-
most absent – as weak. In experiments conducted on white rats, 2 hours after feeding them meat cattle infested sarkotsyst, 
marked depression, rapid breathing, muscle trembling, frightened look, the animals were nidden in the corners of the cell. 
On the second day – refused from food, but had a craving for the next 7 days worsened appetite, well defined shaggy and 
matting wool cover, diarrhea. In a month white rats lost weight, thirst increased. Most rats infected under the skin in the 
neck, head and between jaw space showed dense and painful swelling in size. In subsequent months, the rats continued to 
lose weight, some of them died, indicating the toxin effect on their body.  
1. Biological and nutritional value of meat cattle sarkotsystoz lesions, reduced by increasing the mass fraction of water, 
reducing the mass fraction of protein, intramuscular fat, water and related value ratio of tryptophan to oxyproline. 2. Installed 
reduce the amount of muscle glycogen in meat patients sarkotsystoz animals that interferes with the ripening, reduces the 
quality of meat, makes it impossible to storage. 3. Products of sarkotsystoz slaughter animals can be a potential source of 
food poisoning for people. For detection in meat sarkotsyst to conduct its bacteriological study to identify pathogenic organ-
isms; sanitary estimation of meat raw materials to carry out the results of laboratory tests and for identifying pathogenic and 
toxigenic microorganisms bovine meat in sausage and direct production of canning. 
Key words: sarcocystis, the intensity of the infestation, half-carcasses of slaughtered animals, safety, microflora.