Content of lipid peroxidation products in pig meat at industrial and domestic slaughter

The nutritional value of meat, its organoleptic characteristics and therefore the shelf life depend on the content of lipid peroxidation products in it. Intermediates of peroxidation can have a toxic effect on the human body and are one of the main factors of non-microbial degradation of meat and va...

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Main Authors: I. Yu. Stronskyi, M. R. Simonov, Yu. S. Stronskyi
Format: Article
Language:English
Published: Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv 2020-10-01
Series:Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького: Серія Ветеринарні науки
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Online Access:https://nvlvet.com.ua/index.php/journal/article/view/4008
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spelling doaj-6b4918be6cec41a993ecdce4140bf98f2021-01-04T16:01:27ZengStepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies LvivНауковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького: Серія Ветеринарні науки2518-75542518-13272020-10-012299697410.32718/nvlvet99114008Content of lipid peroxidation products in pig meat at industrial and domestic slaughterI. Yu. Stronskyi0M. R. Simonov1Yu. S. Stronskyi2Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv, Lviv, UkraineStepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv, Lviv, UkraineStepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv, Lviv, UkraineThe nutritional value of meat, its organoleptic characteristics and therefore the shelf life depend on the content of lipid peroxidation products in it. Intermediates of peroxidation can have a toxic effect on the human body and are one of the main factors of non-microbial degradation of meat and various products. Based on this, the aim of this work was to study the content of lipid peroxidation products in pig meat of different origins. Furthermore, the aim was to establish the level of primary and secondary products of lipid peroxidation in meat, selected from different parts of the carcass. Meat samples were taken immediately after the pigs were slaughtered. A total of 3 meat samples were taken from 10 pig carcasses. One sample of meat was taken from each of the carcasses from the cervical, dorsal and femoral parts. The first 5 pigs were kept in industrial conditions and were slaughtered within the industrial slaughterhouse, and the second 5 were kept and slaughtered in personal farms. The results of the research showed that the highest level of primary and secondary products of lipid peroxidation is registered in the meat obtained from the dorsal part of pork carcass, which is primarily due to its fat-acid composition. In meat selected from the cervical and femoral parts, the level of the studied indicators is probably lower. During storage, lipid peroxidation activity increases from the first to the fourth day and decreases slightly until the seventh. The increase in the level of all studied indicators on the fourth day of meat storage is due to the fact that natural components contained in muscle tissue, such as ferrum, myoglobin, hydrogen peroxide and ascorbic acid can cause lipid oxidation, acting as catalysts or promoting the formation of reactive oxygen species. In the case of domestic keeping and slaughter, pig meat was found to have significantly higher concentrations of diene conjugates, lipid hydroperoxides and TBA-active products compared to industrial. The main prerequisite for this is an unbalanced diet, especially in terms of the content of substances that have antioxidant properties.https://nvlvet.com.ua/index.php/journal/article/view/4008food safety, pork, quality, dietary consumption, lipid hydroperex, tbc-active products
collection DOAJ
language English
format Article
sources DOAJ
author I. Yu. Stronskyi
M. R. Simonov
Yu. S. Stronskyi
spellingShingle I. Yu. Stronskyi
M. R. Simonov
Yu. S. Stronskyi
Content of lipid peroxidation products in pig meat at industrial and domestic slaughter
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького: Серія Ветеринарні науки
food safety, pork, quality, dietary consumption, lipid hydroperex, tbc-active products
author_facet I. Yu. Stronskyi
M. R. Simonov
Yu. S. Stronskyi
author_sort I. Yu. Stronskyi
title Content of lipid peroxidation products in pig meat at industrial and domestic slaughter
title_short Content of lipid peroxidation products in pig meat at industrial and domestic slaughter
title_full Content of lipid peroxidation products in pig meat at industrial and domestic slaughter
title_fullStr Content of lipid peroxidation products in pig meat at industrial and domestic slaughter
title_full_unstemmed Content of lipid peroxidation products in pig meat at industrial and domestic slaughter
title_sort content of lipid peroxidation products in pig meat at industrial and domestic slaughter
publisher Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv
series Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького: Серія Ветеринарні науки
issn 2518-7554
2518-1327
publishDate 2020-10-01
description The nutritional value of meat, its organoleptic characteristics and therefore the shelf life depend on the content of lipid peroxidation products in it. Intermediates of peroxidation can have a toxic effect on the human body and are one of the main factors of non-microbial degradation of meat and various products. Based on this, the aim of this work was to study the content of lipid peroxidation products in pig meat of different origins. Furthermore, the aim was to establish the level of primary and secondary products of lipid peroxidation in meat, selected from different parts of the carcass. Meat samples were taken immediately after the pigs were slaughtered. A total of 3 meat samples were taken from 10 pig carcasses. One sample of meat was taken from each of the carcasses from the cervical, dorsal and femoral parts. The first 5 pigs were kept in industrial conditions and were slaughtered within the industrial slaughterhouse, and the second 5 were kept and slaughtered in personal farms. The results of the research showed that the highest level of primary and secondary products of lipid peroxidation is registered in the meat obtained from the dorsal part of pork carcass, which is primarily due to its fat-acid composition. In meat selected from the cervical and femoral parts, the level of the studied indicators is probably lower. During storage, lipid peroxidation activity increases from the first to the fourth day and decreases slightly until the seventh. The increase in the level of all studied indicators on the fourth day of meat storage is due to the fact that natural components contained in muscle tissue, such as ferrum, myoglobin, hydrogen peroxide and ascorbic acid can cause lipid oxidation, acting as catalysts or promoting the formation of reactive oxygen species. In the case of domestic keeping and slaughter, pig meat was found to have significantly higher concentrations of diene conjugates, lipid hydroperoxides and TBA-active products compared to industrial. The main prerequisite for this is an unbalanced diet, especially in terms of the content of substances that have antioxidant properties.
topic food safety, pork, quality, dietary consumption, lipid hydroperex, tbc-active products
url https://nvlvet.com.ua/index.php/journal/article/view/4008
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