THE RESULTS OF THE MONITORING OF MEAT QUALITY, OBTAINED AT SLAUGHTER PIGS THE MEAT-PROCESSING ENTERPRISES OF THE SOUTHERN FEDERAL DISTRICT
Рork Is one of the main types of meat raw materials, however, in the production and processing often have to deal with raw materials, in which the nature of autolytic changes is significantly different from the normal course of autolysis. The share of such raw materials on average in the regions of Russia is more than 50% of the total amount of meat supplied for processing. From normal meat PSE pork differs in organoleptic and technological parameters. The heterogeneity of pork in qualitative composition is due not only to in vivo factors of pigs (breed, sex, age, etc.), but also to the conditions of transportation and preslaughter aging of animals. The use of this raw material reduces the profitability of the meat processing industry and does not allow stabilizing the quality of the finished product. Elimination of the causes causing the appearance of pork with PSE defect in the transportation of pigs from livestock farms in meat processing enterprises of the southern Federal district on the basis of the study of functional and technological the properties of pork muscle tissue are of great practical importance. The study of functional and technological properties of pork muscle tissue obtained during slaughter of young pigs entering the meat processing enterprises of the southern Federal district was carried out in the laboratory conditions of the North Caucasus branch of the Federal state UNIVERSITY "FSC of food systems. V. M. Gorbatova «RAS. The following functional and technological properties of pork muscle tissue were studied in the work: pH, moisture binding capacity and juice losses during cooking. According to the results of the study of functional and technological properties of pork muscle tissue obtained during the slaughter of pigs at the meat processing enterprises of the southern Federal district, it was found that NOR pork, compared with PSE pork had a higher average value: pH at 0.45 and moisture - binding capacity-at 7.77%, and the average value of juice loss during cooking is less by 4.04%, respectively.