The Study of Organoleptic and Functional-Technological Properties of Pork Muscle Tissue Nor and Pse at the Industrial Enterprises of the Southern Federal District

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