Технологічна оцінка якості м’яса залежно від фізіологічного стану
| Autor: | M. Yancheva, M. Paska, U. Drachuk |
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| Rok vydání: | 2017 |
| Předmět: | |
| Zdroj: | Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. 19:8-12 |
| ISSN: | 2518-1327 2413-5550 |
| DOI: | 10.15421/nvlvet8002 |
| Popis: | For many years Ukraine has been paying great attention to increasing beef production and improving its quality thanks to the development of specialized meat cattle breeding. Meat productivity of cattle is formed under the influence of a wide range of morphological, biological and physiological features that depend on the breed, genotype of animals, environmental conditions, type of higher nervous activity, the value of the diet and is estimated by such indicators as: feed costs per unit of increase; body weight, absolute and relative increments; slaughter quality of meat. Therefore, the study of biochemical processes in bulls on fattening Polissya breed depending on the type of higher nervous activity and the effect of feeding the feed supplement «Microlipovit» on the main indicators of metabolism and meat productivity are extremely important. After the death of animals, the composition and properties of tissues, primarily muscle, are significantly altered. As a result of stopping the flow of oxygen and suspending the synthesis processes, the metabolism and energy in the tissues are disorganized. Specific autolytic transformations take place in the muscle tissue in accordance with the features of metabolism, concentration and localization of enzymes. The basis of autolytic meal transformations are changes in the carbohydrate system, the AT synthesis synthesis system, and the state of myofibrillar proteins within the contraction system. Changes in meat caused by autolytic processes occur in meat technology for a wide variety of methods for its processing, during cooling and storage of cooled meat, freezing and refrigerated storage, defrosting, salting, milling. The nature and depth of autolytic changes in meat affect its quality and nutritional value. The analysis of the quality of food products, the identification of potential risks associated with their pollution and damage, should be based on a scientific basis and new research methods. Therefore, at present, the study of the use of meat with signs of PSE and DFD in the technology of emulsified sausage products. (PSE – pale, soft, exudative – pale, soft, watery, DFD – dark, firm, dry – dark, solid, dry, DCB – dark cutting beef – dark on the cut is relevant. Conducting a quality assessment of beef NOR, PSE and DFD is essential for the production of quality meat products and their safety for human health. |
| Databáze: | OpenAIRE |
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