Abstract
The paper presents the results of studies of organoleptic (color, consistency, water content) and functional-technological (pH, moisture binding capacity and loss of juice during cooking) properties of muscle tissue of NOR and PSE pork, obtained from animals transported at distances of 50 and 170 km, depending on pre-slaughter preparation. Experimental data of systematization of pork properties and calculation of the quantitative value of meat properties allowed to establish pork belonging to the quality groups NOR and PSE and to form a data bank of organoleptic and functional-technological parameters of pork muscle tissue entering the meat processing enterprises of the Southern Federal district. It is shown, that pork from rested animals had higher organoleptic and functional-technological parameters and higher quality levels of meat properties. The results of the studies confirm the positive impact of pre-slaughter preparation of pigs on the quality of their meat raw materials
Highlights
The pork refers to the main raw materials of the meat industry, along with beef and lamb, and plays an important role in shaping the quality of meat products [1].The intensification of pig breeding, wide introduction of industrial technology of breeding and fattening of pigs, with a highly specialized genetic orientation of breeding animals with a high proportion of muscle tissue, their low resistance to stress and etc., lead to the production of meat with non-traditional characteristics in the form of Pale soft exudative (PSE) pork [2,3].The PSE pork has uncharacteristic technological properties and quality indicators, which significantly complicates its use in the production of quality meat products
The situation is aggravated by the fact that the pig breeding of the Rostov region of the Southern Federal district cannot provide the population with pork for objective reasons, primarily due to the extremely tense episodic situation by African pigs fever [4]
Meat processing enterprises of the region are forced to purchase pigs in neighboring regions, while the transportation of animals adversely affects their condition and the quality of meat raw materials obtained during slaughter [5,6,7,8,9,10]
Summary
The pork refers to the main raw materials of the meat industry, along with beef and lamb, and plays an important role in shaping the quality of meat products [1].The intensification of pig breeding, wide introduction of industrial technology of breeding and fattening of pigs, with a highly specialized genetic orientation of breeding animals with a high proportion of muscle tissue, their low resistance to stress and etc., lead to the production of meat with non-traditional characteristics in the form of PSE pork [2,3].The PSE pork has uncharacteristic technological properties and quality indicators, which significantly complicates its use in the production of quality meat products. The pork refers to the main raw materials of the meat industry, along with beef and lamb, and plays an important role in shaping the quality of meat products [1]. The intensification of pig breeding, wide introduction of industrial technology of breeding and fattening of pigs, with a highly specialized genetic orientation of breeding animals with a high proportion of muscle tissue, their low resistance to stress and etc., lead to the production of meat with non-traditional characteristics in the form of PSE pork [2,3]. The PSE pork has uncharacteristic technological properties and quality indicators, which significantly complicates its use in the production of quality meat products. Meat processing enterprises of the region are forced to purchase pigs in neighboring regions, while the transportation of animals adversely affects their condition and the quality of meat raw materials obtained during slaughter [5,6,7,8,9,10]
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