COMPARATIVE EFFICIENCY OF METHODS FOR PORK QUALITY ESTIMATION
Abstract
Comparative study of different methods for determining meat pH level, water-holding capacity and color were conducted. It is stated that determination of meat pH level with electrode using a portable pH meter is more acceptable, since it is less time consuming and assures similar results with precision as by measuring pH of water extract by domestic millivoltmeter pH-121. To determine the water-holding capacity a method of cooling the meat samples is acceptable. At comprehensive meat quality assessment for a more reliable detection of PSE and DFD-diseases, along with determination of pH and water-holding capacity it is proposed to determine color of meat by intensity of color of its water extract.
About the Authors
V. P. Kolesen
Grodno State Agrarian University
Russian Federation
Russian Federation
М. I. Dziuba
Grodno State Agrarian University
Russian Federation
Russian Federation
References
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Review
For citations:
Kolesen V.P., Dziuba М.I. COMPARATIVE EFFICIENCY OF METHODS FOR PORK QUALITY ESTIMATION. Zootechnical Science of Belarus. 2016;51(2):185-192. (In Russ.)
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