DSpace Repository

Theoretical basics and technological characteristics of pork with typical syndromes

Show simple item record

dc.contributor.author NOVGORODSKA, Nadia
dc.contributor.author VERBYTSKYI, Sergii
dc.date.accessioned 2023-06-20T10:48:56Z
dc.date.available 2023-06-20T10:48:56Z
dc.date.issued 2022
dc.identifier.citation NOVGORODSKA, Nadia, VERBYTSKYI, Sergii. Theoretical basics and technological characteristics of pork with typical syndromes. In: Ştiinţa Agricolă. 2022, nr. 2, pp. 60-65. ISSN 1857-0003, eISSN 2587-3202. en_US
dc.identifier.issn 1857-0003
dc.identifier.issn 2587-3202
dc.identifier.uri https://doi.org/10.55505/sa.2022.2.07
dc.identifier.uri http://repository.utm.md/handle/5014/23140
dc.description.abstract In the practice of meat processing, pork is often characterized by such syndromes as PSE (pale, soft, exudative), DFD (dark, firm, dry) and RSE (reddish-pink, soft, exudative). They worsen the perception of meats and have a negative impact on their technological properties in the production of meat products. In the total amount of pork used as raw material, meat with PSE and DFD syndromes features up to 50%. Studies have shown that PSE pork differed from quality meat (NOR) in a less elastic texture, the cut surface was soft, exudative, pale pink in color, and DFD pork was distinguished by a darker color. Compared to NOR meat, the pH value of pork DFD decreases during storage, while that of pork PSE increases. By appointing optimal feeding rations with the minimum necessary use of veterinary preparations, minimizing the causes of pig stress, choosing rational slaughter methods and regimens, it is possible to limit the impact of PSE syndrome and other common meat defects and improve pork quality. en_US
dc.language.iso en en_US
dc.publisher Universitatea Agrară de Stat din Moldova en_US
dc.relation.ispartofseries Știința Agricolă;2022, N. 2
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject calitatea cărnii en_US
dc.subject carne DFD en_US
dc.subject carne de porc en_US
dc.subject produse din carne en_US
dc.subject DFD meat en_US
dc.subject meat quality en_US
dc.subject meat products en_US
dc.subject pork en_US
dc.subject PSE meat en_US
dc.title Theoretical basics and technological characteristics of pork with typical syndromes en_US
dc.type Article en_US


Files in this item

The following license files are associated with this item:

This item appears in the following Collection(s)

Show simple item record

Attribution-NonCommercial-NoDerivs 3.0 United States Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 United States

Search DSpace


Advanced Search

Browse

My Account