THE STUDY OF ORGANOLEPTIC AND FUNCTIONAL-TECHNOLOGICAL PROPERTIES OF PORK MUSCLE TISSUE NOR AND PSE AT THE INDUSTRIAL ENTERPRISES OF THE SOUTHERN FEDERAL DISTRICT

THE STUDY OF ORGANOLEPTIC AND FUNCTIONAL-TECHNOLOGICAL PROPERTIES OF PORK MUSCLE TISSUE NOR AND PSE AT THE INDUSTRIAL ENTERPRISES OF THE SOUTHERN FEDERAL DISTRICT

The paper presents the results of studies of organoleptic (color, consistency, water content) and functional-technological (pH, moisture binding capacity and loss of juice during cooking) properties of muscle tissue of NOR and PSE pork, obtained from animals transported at distances of 50 and 170 km...

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Bibliographic Details
Main Authors: Olga N. Orlova, Vitaliy S. Mkrtichyan, Ludmila V. Skripnik, Ludmila V. Krichun
Format: Article
Language:English
Published: The V.M. Gorbatov All-Russian Meat Research  Institute 2018-12-01
Series:Teoriâ i Praktika Pererabotki Mâsa
Subjects:
pigs
transportation
stress
pse pork
pre-slaughter preparation
organoleptic properties
moisture binding capacity
losses during cooking
Online Access:https://www.meatjournal.ru/jour/article/view/107

Internet

https://www.meatjournal.ru/jour/article/view/107

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