Changes in Pork Freshness Indicators When Stored at Positive Temperatures

Abstract

The article examines the processes occurring during the ripening of pork meat during storage at a temperature of 0–4 °C. Particular attention is paid to a group of chemical indicators of freshness of raw meat: acidity (pH), mass fraction of sodium chloride, and the presence of protein breakdown products. The author concludes that instrumental methods, along with methods of organoleptic control of raw meat, make it possible to assess the properties of meat more accurately. Based on the study of samples, it was established that measuring the pH (acidity) of meat 24 hours after slaughter and in the subsequent period allows characterizing in detail the autolysis process and detect signs of NOR, PSE or DED. Considering changes in pH values, it is possible to determine the direction of use of raw meat. It was revealed that the mass fraction of sodium chloride does not change during maturation and storage under the conditions under study. In all samples, the presence of protein degradation products was not detected.