ABOUT THE QUALITY OF MEAT WITH PSE AND DFD PROPERTIES

Abstract

The use of modern technologies in meat production often leads to the formation of raw meat with uncharacteristic course of autolysis, one raw meat being characterized by a low pH value (less than 5.2), it is pale, flabby and watery (Pale, Soft, Exudative (PSE) with a loose consistency. Meat juice is allocated and meat has a sour smell. Other meat has a high ultimate pH (more than 6.2), it is dark, tough and dry (Dark, Firm, Dry (DFD) with coarse fiber and sticky. One of the quality indices enabling to identify meat into PSE and DFD groups is color. The pH of meat correlates with the loss of meat juice and color. Pork protein with PSE defect is characterized by a small amount of fractions with a high molecular weight and a large proportion of protein fractions with the molecular weight from 100 to 50 kDa. During meat production the technological solution for the rational use of raw meat with deviations in the autolysis process can be modes of heat treatment and the use of food additives. Stress causes a significant impact on the meat quality of slaughtered animals. The appearance of meat with PSE quality is associated with the animal susceptibility and its response to the stressful situation, and the specificity of biochemical processes in pork is caused by the development of a stress syndrome PSS (Porcine Stress Syndrome), the syndrome of poor adaptation. The meat quality is affected by breed, for example, hybrid pigs are superior to pure bred in technological properties and meat productivity. The meat of pigs of large white x Landrace x Duroc refers to NOR meat, which makes it more valuable. Due to the fact that the susceptibility of pigs to stress is inherited as a single recessive gene, the pigs are divided by genotype into two groups: stress sensitive and stress resistant. It has been shown that the activity of antiperoxide enzymes is higher in stress resistant broiler chickens than in stress sensitive ones.

Keywords

• Meat quality
• reasons of forming the nontraditional meat quality
• autolysis
• antioxidant system
• lipid peroxidation