Characteristics of biochemical processes and organoleptic indicators of meat maturation obtained from pigs born with different degrees of physiological maturity
The aim of the investigation was to study the characteristics of the maturation of meat obtained from pigs born with different degrees of physiological maturity, raised in different conditions. It has been established that meat obtained from pigs born with different degrees of maturity and raised under different technology conditions during maturation and storage has a different nature of biochemical changes that determine its different quality. The most positive biochemical changes occur in meat obtained from animals born physiologically mature. In meat obtained from pigs born in a state of physiological immaturity and raised in separate groups, autolytic processes were lower in quality than in meat from mature ones. In this regard, the general organoleptic assessment of cooked meat and broth was good and was estimated at 7 points, which is 3 points higher than in meat obtained from physiologically immature piglets raised together with mature piglets, and 2 points lower than in the assessment of meat obtained from mature animals. In meat obtained from animals born immature and raised in groups together with mature, the values of indicators in the process of meat maturation were determined by the lowest. The quality of the meat is set below average and is estimated at 4 points