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Monday, 27.05.2019
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PHiE 2019, 100(1)

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Probl Hig Epidemiol 2018, 99(4): 331-335pl

Effect of storage time on the chemical composition and the technological and sensory properties of pork

Janusz F. Pomianowski 1/, Wiesław Sobotka 2/

1/ Katedra Technologii i Chemii Mięsa, Wydział Nauki o Żywności, Uniwersytet Warmińsko-Mazurski w Olsztynie
2/ Katedra Żywienia Zwierząt i Paszoznawstwa, Wydział Bioinżynierii Zwierząt, Uniwersytet Warmińsko-Mazurski w Olsztynie

Introduction. Obtaining high quality meat is possible by taking into account the feeding regime, breed, sex and type of livestock being bred for meat production. The quality of meat can be described in terms of its nutritional value, sensory characteristics, technological properties and safety for consumer health. In order to preserve its quality, meat is usually frozen.
Aim. To determine the effect of storage times on the chemical composition and the functional and sensory properties of pork.
Materials & methods. The study examined the loin and ham from 24 mixed race porkers (female WBP x PBZ) x male Duroc. Three types of meat were tested: fresh, frozen for 1 month and frozen for 3 months. The meat´s following properties were then determined: its chemical composition, emulsification capability, pH, WHC, and CIE colour. In cooked meat, sensory quality and thermal leakage were also determined by the Walczak method.
Results. Analysis showed that as storage time was extended, the dry meat content increased. When analyzing the pH values of the meat, it was found to be of good quality, with the pH of the tested parts decreasing as the length of time freezing was extended. Changes in the colour brightness (L*) of stored loin and ham were small and statistically insignificant. Opposite tendencies were manifested by parameters a* and b*.
Conclusion. Storage time had a significant influence on changes in dry matter content of meat, while simultaneously affecting on the other components. The colour of the meat depended on the length of time it was stored frozen, with longer storage times resulting in a darker colour. Length of storage time did not result in any major differences in the meat´s technological properties. In terms of sensory evaluation, meat frozen for longer periods of time obtained higher evaluations.

Key words:  storage, pork, chemical composition, functional properties, sensory evaluation