The biochemical processes in pig’s meat and sensitivity to stress and growing conditions.

UDC 636.47.082.22

V. Lykhach, Candidate of Agrarian Sciences
A. Lykhach, Candidate of Agrarian Sciences
S. Kish, Graduate student,
Mykolayiv National Agrarian University


To determine the conditions for the formation of  biochemical processes in meat and its quality we need to examine the level and nature of development of autolytic changes in the tissues. Quality changes in meat occur during its maturing process conditioned by a complex enzymatic, autolytic transformations in muscle and connective tissues. However, it is known that the quality of the meat and the nature of the autolytic processes after slaughter of the animal depend on the conditions of feeding and breeding, pre-mortem content and degree of stress sensitivity of pigs. In this regard, the study of biochemical processes in meat depends on different stress sensitivity and the conditions of raising pigs is a very important issue, which requires further scientific development.
In this regard, the objective of our research was to determine the percolation characteristics of autolytic processes in the meat of pigs combination ♀(LW×L)×♂P obtained from animals with different stressful sensitivity grown under different conditions, and to conduct a comparative evaluation of the organoleptic characteristics of meat.
According to the results of the research, it was found that meat obtained from pigs with different stressful sensitivity and those that were fed in different conditions with intensive technology in the period of maturation and storage has a different character of biochemical changes, which cause different quality.
In meat obtained from animals of stress-resistant animals the most intensive changes occur during the first 24 hours after slaughter. After 45 minutes of storage, pork shows a high glycogen content, low concentration of glucose and lactic acid, high pH environment. After this there continues to be a gradual decrease in the number of glycogen, increase the content of glucose and lactic acid, the pH of the medium stabilizes in the range of 5. 6. Due to this nature of the biochemical changes and meat on the second or third day to matures and has high consumer properties. Boiled meat and broth have excellent assessment.
In meat obtained from the stress-sensitive animals that are fed together with stress-resistant animals 45 min after slaughter and during the subsequent days of observations autolytic processes followed less intensively. As a result of such changes pork on the second or third day had low consumer properties, cooked meat and broth had an assessment within the average.
Further research is planned to study the formation of biochemical processes and meat quality of pigs of specialized meat breeds with different methods of breeding.

Biochemical processes in the meat of pigs of different sensitivity to stress and growing conditions.

Issue 2(90), Part 2, 2016