A study of physical and chemical indexes of meat of pigs with different levels of stress resistance
Journal Title: «Таврійський науковий вісник» - Year 2016, Vol 96, Issue
Abstract
The article describes the results of research on physical and chemical indexes of pork, such as acidity, moisture-holding capacity, tenderness, loss during heat treatment. The analysis of the results of research revealed no significant differences in the active acidity of meat of piglets with different stress resistance. A tendency to a decrease in the ability to retain moisture in stresssensitive animals of all groups was observed. According to research results, the rate of loss during heat treatment ranged between 22.62 and 28.28%. In all experimental groups of Myrhorod and Large White breeds, as well as crosses (LW * M), animals of class M exceeded Mo and M+ by this index. The pigs of Myrhorod breed and crosses of the modal class tended to have more tender meat in classes M+ and M-.
Authors and Affiliations
М. В. Фидря
Keywords
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