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Investigation of histomorphological characteristics, organoleptic and physicochemical parameters of sheep meat and slaughter products, their biological value and bacterial number was realized in the conditions of the Republic of Belarus. Research results established that administration of liquid extract of common St.-John's wort (Hypericum perforatum) made it possible to obtain the substantial degree of sheep carcass bleeding, as well as the formation of a drying crust on a carcass surface. At a cut there was revealed the firm texture meat of light red or red color. Cut surface was wet and had specific flavour for the observed type of meat. Fat was solid, white or with yellow colour tone; tendons were elastic and solid. Analysis of boiled meat of sheep which were administrated by amber liquid essence showed that the cooking water was clear, without foreign odor. Meat of sheep, which were administrated by 2,5 % albazen suspension and were killed at 2 and 7 investigation days, had light medical odor in cooking water. In control variants the organoleptic parameters of sheep carcasses corresponded to fresh meat parameters of healthy animals. Realized physical-chemical analysis established the positive qualitative reaction to activity of peroxydase ferment in all meat samples, as well as the negative reaction to determination of primary protein breakdown products. Organoleptic and physical-chemical parameters of sheep meat after administration of amber liquid essence did not have any differences from animal meat of the control group

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