FORMATION OF FUNCTIONAL INDICATORS OF MEAT SLAUGHTERED ANIMALS
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Ключові слова

functional and technological properties, pork meat, autolysis, pH, quality, exposure before slaughter.

Як цитувати

Strashynskyi , I., Pasichnyi , V., Shevchenko , T., & Karapalov , A. (2021). FORMATION OF FUNCTIONAL INDICATORS OF MEAT SLAUGHTERED ANIMALS. ГРААЛЬ НАУКИ, (6), 125-129. https://doi.org/10.36074/grail-of-science.25.06.2021.023

Анотація

The actual tasks facing the meat industry are the rational use of meat raw materials with different technological characteristics and improving the quality of products that are produced. Today, in the world market of meat raw materials widely distributed meat with impaired progress autolysis. The results of monitoring the quality indicators of pork, which are processed at LLC "Ternopil meat processing plant", and the study of the impact of pre-slaughter and technological factors on the quality of meat raw material obtained from slaughtering pigs from different farms, are presented in the article.

https://doi.org/10.36074/grail-of-science.25.06.2021.023
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Посилання

Strashinsky, I.M., Fursik, O.P., Ryskanych, R.O. & Romazan, A.V. (2019). Quality of pork processed by Ternopil Meat Processing Plant LLC. Progressive techniques and technologies of food production, restaurant business and trade: coll. Science. pr. - Kharkiv: KhDUHT, Issue. 1 (29). 199-214.

Yaremchuk, V.P. & Rodin, V.I. (2013). Risk analysis in slaughter and processing of livestock. Meat technologies, (11), 24-28.

Lesiow, T. & Xiong, Y.L. (2013). A simple, reliable and reproductive method to obtain experimental pale, soft and exudative (PSE) pork. Meat Sci., 93(3), 489-494. doi: 10.1016/j.meatsci.2012.11.022.

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