EFFICIENCY, PHYSICO-CHEMICAL, COMMODITY TECHNOLOGICAL PROPERTIES AND BIOLOGICAL VALUE OF PORK DEPENDING ON FATTENING TECHNOLOGIESVladimir Pogodaev, Valentin Skripkin, Evgeny Rastovarov, Vladimir Orobets, Alexander Agarkov and Nikolay Agarkov
The article presents meat productivity, physico-chemical and commodity-technological properties of muscle, fatty tissue and the frequency of PSE Ã¨ DFD meat defects depending on the fattening technology. Pigs of Large White breed, kept in the conditions of large industrial farm, are superior to sibs, fattened in the conditions of private farms for feeding qualities on average by 20.5 %. They reach a live weight of 120 kg in 34 days earlier at a lower (0.54 food. units) feed costs per 1 kg of weight gain. Meat of Large White breed pigs, fattened in the conditions of private farms has high quality characteristics. In the longest back muscle of pigs from private farms contains more intramuscular fat (0.96 %), it has a higher water-holding capacity (16.74 %), the intensity of color (10.2 units of extinction), a lower pH indicator in 45 minutes, 24 and 48 hours after slaughtering, loss of juice at heating (3.77 %) and the best taste of meat and broth when tasting. In animals raised in conditions of industrial technology 13,64 % of carcasses with PSE defect of meat and of 4.54% with DFD defect were identified. In animals raised in private farms PSE defect was detected in 9.09% of carcasses, and DFD defect was absent. In the process of cooling and storage in a chilled state, the difference in the shrinkage of meat was in favor of animals fattened in private farms compared with industrial fattening - 0.04; 0.05; 0.08; 0.08 % in 2; 5; 7; 8 days respectively.
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