NEW ASPECTS ABOUT VETERINARY-SANITARY ASSESSMENT OF BOARS MEAT

摘要

To improve the veterinary-sanitary assessment from boars with weight above 80 kg and to investigate the processing methods for reduction of boar taint in pork produced in Bulgarians meat slaughter and processing enterprise, it was applying olfactory test ("boiling sample"), from 1500 boars. The results were reported as follows: without boars taint (-) - 89%, weak boars taint,(+) - 11%, clear boars taint (++) - 1.3%, and intensive boars taint (+++)- 0.13%. If after "boiling sample" from the meat samples were found doubtful cases (with not typical pork taint from the meat sample), it was made for precise assessment a "boiling sample" from lymph nodes (Inn. inguinalis superficiaiis). If after experiments were found a weak boars taint (+), the carcasseswere realized as marinated meat with specific solution (salt, black piper, pepper, marjoram onion, lemon, cardamom, nutmeg, curry, fennel, E621 and sugar), or processed meat (boiling-smoked sausages). Boars with clear boars taint (++), were realized asprocessed meat (boiling-smoked sausages), and these with Intensive boars taint (+++), as processed meat (Bulgarians sazdarma).