PORK QUALITY PROBLEMS CAUSED BY IN VIVO EFFECTS OF TEMPERATURE STRESS
DOI:
https://doi.org/10.31548/dopovidi2016.04.020Keywords:
meat quality, pork vices, PSE and DFD, stress, water-retaining capacity, acidityAbstract
Animals are surrounded by constant interactions with a variety of environmental factors (lodgment). These interactions influense on profound changes in physiological processes such as circulation, respiration, gas exchange, metabolism, thermoregulation, consumption of feed and water, and ultimately affects animal productivity and quality of received production. Pigs feel comfortable only in a narrow range of micro-climatic parameters, due to their lack of sweat glands . Pigs have overexcited nervous system; during stress situations the bulk of glycogen is being spempensation, before slaughter it influenses on the quality of muscle tissue. Stress for pigs, which is occurred because of the heat, makes a sharp increase in body weight, a significant decrease in the quality of meat and the development of syndromes PSE (pale, soft, exudative) and DFD (dark, firm, dry meat ), which is undesirable and requires additional processing costs, causing losses for farms. The results of studies of physical - chemical composition of pork under effect of temperature stress in vivo are shown in the article.
PSE and DFD give loses to the economy of meat production as a result poor quality products are received. Processing of poor quality products needs additional resources costs, the use of chemical additives, reducing the output of final products, inability to obtain integrally - muscle meat products, as a result there are loss of profits and loss-making at farms.
Effective maintenance in pig industry bases on the use of intensive technologies, but animal breeding in industrial facilities often can’t satisfy animal biological characteristics, that affects the health and productivity of animals.
In terms of integration Ukraine into the European community more quality products has to be produced, they must fit the stringent requirements of European legislation, and therefore we should study more indicators of quality in meat and pig fat, for example we should study more sebaceous production, which is produced by traditional technologies by Ukrainian manufacturers.
During one-month feeding both experimental groups were put under long-term temperature stress , it was made because of significant deviation in microclimatic parameters. Experimental Group I was held at temperature +5 ... + 70C, experimental group II was held at + 29 ... + 300C, the control group was held under conditions VNTP - APC - 02.05 "Pig-breeding organisations (buildings, farms, small farms)" air temperature was +17 ... + 210С.
The diet of all groups of animals throughout the feeding was identical.
To characterize the quality of muscle tissue parameters of back longest muscle were used in the area between 9 - 12 thoracic vertebrae. The received data describs the quality of pig carcass.
After slaughter, the chemical composition of meet is being changed, especially structure and properties of raw meat, this is known to be an avtolitychnym process. Changes in properties of pork has basic stages of autolysis (fresh meat, postmortem mortis, mature, deep autolysis), quality indicators are significantly different. In the study of physical and chemical contest in meat it was found significant differences in indicators of active acidity, water capacity and tenderness of pork.
According to research results, muscle tissue was indicated by physical and chemical indicators of acidity, water capacity and tenderness,. Research group I has DFD Syndrome and Research Group II has PSE.
References
Bankovskaya, I. (1994) Kachestvo myasa sviney novyih porod [The quality of new breeds of pig meat]. Svinovodstvo, 9, 15.
Baranikov, A., Mihaylov N. (2006) 14 mezhvuzovskiy koordinatsionnyiy sovet po svinovodstvu [14 Interuniversity Coordinating Council on pig production]. Svinovodstvo, 1, 2 – 5.
Birta, G.O., Burgu, Yu.G, Floka, L.V. (2012) Tovaroznavchi aspekti myasa svinini [Commodity aspects pork meat]. Journal Podolsky State Agricultural University, 20, 20 – 23.
Lupandina, N.D. [2007] Sovershenstvovanie tehnologiy varenyih kolbas iz syirya so svoystvami PSE [Perfection of technology of cooked sausages from the raw materials with the properties of PSE]. Kuban State University of Technology. Stavropol , 16.
Mazurenko, O.V. (2008) Prodovolcha bezpeka ta potochna situatsiya z pozitsiyi virobnitstva i spozhivannya m’yasa [Food security and the current situation of production and consumption of meat]. Journal Uman National University of Horticulture, 70, 105 – 111.
Ostapchuk, P.P., (1979) Spravochnik po kachestvu produktov zhivotnovodstva [Reference quality of animal products]. Urozhay, 275.
Tsigura, V.V. (2014) Faktori, yaki vplivayut na yakist m’yasa [Factors that affect the quality of meat] Available at : http://repo.sau.sumy.ua/bitstream/.pdf
Yancheva, N.O., Petrushak, L.V., Doromenko, O.B. (2009) Fiziko – himichni ta biohimichni osnovi tehnologiyi m’yasa ta m’yasoproduktiv [Physical - chemical and biochemical bases of technology of meat and meat products]. Kiev: Naukova dumka, 304.
Downloads
Issue
Section
License
Relationship between right holders and users shall be governed by the terms of the license Creative Commons Attribution – non-commercial – Distribution On Same Conditions 4.0 international (CC BY-NC-SA 4.0):https://creativecommons.org/licenses/by-nc-sa/4.0/deed.uk
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
