INDICATORS OF QUALITY MUSCLE AND ADIPOSE TISSUE OF PORK
New industrial technology of growing and fattening pigs, one-sided breeding have a significant impact on the yield and quality of meat. Under the action of intensive breeding of pigs for meat content, significant changes are functional-technological parameters of meat quality. All this confirms the necessity of studying the quality of meat obtained from pigs of various breeds and combinations of its differential use in the meat processing industry. We carried out a comprehensive assessment of meat raw materials with the aim of creating effective technologies for processing, rational use in the production of meat products. In the control system of quality of pork is one of the most important places belongs to the sensory evaluation. In many cases, the results of this evaluation are decisive and final in determining meat quality. To explore qualitative indicators of muscle and fatty tissue at slaughter in all weight conditions from the pigs of each group were taken samples of the longest back muscles and fat at the level of 9th-12th thoracic vertebrae. Organoleptic evaluation of the quality of pork was carried out by tasting the meat and broth according to standard techniques. Economic efficiency of growing and fattening of purebred and crossed pigs to different live weight was established based on the cost of outputs and the cost of its production. We conducted a tasting of meat and broth from it at slaughter at 100 kg live weight has allowed to determine that pork of all groups has good quality. We carried out the elaboration of sausages from pork with different genotypes and different periods of fattening. It was developed sausage products, in which the main component of raw meat is pork. Of considerable interest was the analysis of the quality of sausage products, depending on the timing of feeding the animals. The use of pig meat for sausage production has the most effective effect on consumer properties of meat products. With the increase in timing of feeding is somewhat reduced organoleptic evaluation of meat products made from pork of all experimental groups.