EFFECT OF ELECTRICALLY ACTIVATED WATER ON PROPERTIES OF PORK WITH PSE AUTOLYSIS ABNORMALITY
DOI:
https://doi.org/10.15673/2073-8684.31/2015.44270Keywords:
Electrically activated water, autolysis, catholyte, anolyte, functional and technological properties of meatAbstract
This article includes the results of the study of electrically activated water effect on functional and technological properties and microbiological values of pork with PSE abnormality. Test prototypes were muscles that are prone to abnormalities of autolytic processes the most - the longest (longissimus dorsi) and femoral (semumem branous) muscles. The possibility of increasing the pork’s pH to the optimum rate using the electrically activated water fractions was established. According to pH changes, one may increase the water binding capacity of meat up to 20 - 22%, and reduce the losses during heat treatment of pork samples up to 8%. A positive impact of electrically activated water on organoleptic characteristics of test samples was discovered. Organoleptic evaluation data made it possible to recommend the optimal ratio of electrically activated water fractions to be used in in the manufacture of meat products from pork. The optimum range of ratios of electrically activated water fractions was found, which allows to directionally adjust the pork properties.
References
Baranov, V.I. (1996). Myasnyie kachestva chistoporodnyih i gibridnyih sviney. Zootehniya,° 3. 21–23
Zajas Ju..(1981). Kachestvo mjasa i mjasoproduktov. Legkaja i pishhevaja promyshlennost'.
Brown, S. N., P. D. Warriss, G. R. Nute, J. E. Edwards, and T. G. Knowles. (1998). Meat quality in pigs subjected to minimal pre-slaughter stress. Meat Sci. 49:257–265.
Gallo, C., Lizondo, G. and Knowles, T. G. (2003). Effects of journey and lairage time on steers transported to slaughter in Chile. Veterinary Record 152: 361-364.
Forrest, J. (2010). Meat Quality Problems. Download from http://ag.ansc.purdue.edu/meat_quality/meat_ quality_problems.html on 11/06/2010.
Nanni Costa, L., Lo Fiego, D. P., Dall, O. S., Davoli, R., and Russo, V. (2002). Combined effects of pre-slaughter treatments and lairage time on carcass and meat quality in pigs of different halothane genotype. Meat Science 61: 41-47.
Bowker B. C.,. Grant A. L,. Forrest J. C, and Gerrard D. E. (2000). Muscle metabolism and PSE pork. Proceedings of the American Society of Animal Science
Adzitey, F. and Nurul, H.(2011). Pale soft exudative (PSE) and dark firm dry (DFD) meats: causes and measures to reduce these incidences - a mini review. International Food Research Journal 18: 11-20
Mjaso s priznakami PSE i DFD.[Elektronnij resurs] – Rezhim dostupu : http://meat-and-spices.com/myaso
Spirichev V.B., Belakovskij M.S.(1989) Fosfor v racione sovremennogo cheloveka i vozmozhnye posledstvija ne sbalansirovannogo s kal'ciem potreblenija. Voprosy pitanija. №1. S. 4—9.
Bahir V.M. Cikoridze N.G, Spektor L.E.(1988) Jelektrohimicheskaja aktivacija vodnyh rastvorov i ejo tehnologicheskoe primenenie v pishhevoj promyshlennosti: Obzornaja informacija. Tbilisi
Huang Y-R, Hung Y-C, Hsu S-Y , Huang Y-W, Hwang D-F (2008). Application of electrolyzed water in the food industry. Food Control 19(4):329–345
Pronkina K.V., Klymenko H.O.(2014) Korehuvannia pH miasa z oznakamy PSE za dopomohoiu elektroaktyvovanoi vody. Rozvytok kharchovykh vyrobnytstv, restorannoho ta hotelnoho hospodarstv i torhivli: problemy, perspektyvy, efektyvnist. Tezy dopovidei Mizhnarodnoi naukovo-praktychnoi konferentsii. Kharkiv: KhDUKhT, Ch. 1. – S. 324-325.
