Біохімічні процеси у м’ясі свиней різної стресочутливості та умов вирощування

Abstract

У статті наведено результати біохімічних змін, органолептичні та дегустаційні показники м’яса свиней після забою залежно від різ- ної стресочутливості. Так, встановлено, що м’ясо, отримане від стре- состійких тварин має високі споживчі властивості, а біохімічні зміни відбуваються в перші 24 години після забою. М’ясо, отримане від стресочутливих тварин, має низькі споживчі властивості й автолітич- ні процеси протікали менш інтенсивно.

В статье приведены результаты биохимических изменений, органолепти- ческие и дегустационные показатели мяса свиней после убоя в зависимости от различной стрессочувствительности. Так, установлено, что мясо, полученное от стрессоустойчивых животных, имеет высокие потребительские свойства, а биохимические изменения происходят в первые 24 часа после убоя. Мясо, полученное от стрессочувствительных животных, имеет низкие потребительские свойства и автолитические процессы протекают менее интенсивно.

The determining condition for the formation of the biochemical processes of meat and its quality is the level and nature of development autolytic changes in the tissues. Quality changes in meat during its maturing conditioned by a complex enzymatic, autolytic transformations in muscle and connective tissues. However, it is known that the quality of the meat and the nature of course autolytic processes after slaughter of the animal depend on the conditions of feeding and breeding, pre-mortem content and degree of stress sensitivity of pigs. In this regard, the study of biochemical processes in meat depending on different stress sensitivity and the conditions of raising pigs is a very important issue, which has a further scientific development. In this regard, the objective of our research was to determine the percolation characteristics of autolytic processes in the meat of pigs combination ♀(LW×L)×♂P obtained from animals with different stressful sensitivity grown under different conditions, and to conduct a comparative evaluation of the organoleptic characteristics of meat. According to the results of the research found that meat obtained from pigs with different stressful sensitivity and those that feeded in different conditions of intensive technologies in the period of maturation and storage has a different character of biochemical changes, which cause different quality. In meat obtained from animals of stress-resistant animals the most intensive changes occur during the first 24 hours after slaughter. After 45 minutes of storage in pork is determined by a high glycogen content, low concentration of glucose and lactic acid, high pH environment. In the future, continues to be a gradual decrease in the number of glycogen, increase the content of glucose and lactic acid, the pH of the medium stabilizes in the range of 5. 6. Due to this nature of the biochemical changes and meat on the second or third day to matures and has high consumer properties. Boiled meat and broth have excellent assessment. In meat obtained from the stress-sensitive animals that feeded together with stress-resistant animals 45 min after slaughter and during the subsequent days of observations autolytic processes followed less intensively. As a result of such changes pork on the second or third day had low consumer properties, cooked meat and broth had an assessment within the average. Further research is planned to study the formation of biochemical processes and meat quality of pigs of specialized meat breeds at different methods of breeding.