METHOD FOR DETERMINING THE QUALITY OF MEAT OF PIG CARCASSES

摘要

A method for determining the quality of meat of pig carcasses, which lies in the fact that samples of the eye muscle of loin (m. longisimus dorsi) is taken from a carcass after cooling thereof in a refrigerator at a temperature of 2-4° C for 48 hours or on the day of slaughtering the animals, but in the same temperature conditions, after what an assessment of meat quality is carried out with the aid of an instrumental method (pH-meter, etc.), the measurement is carried out in the eye muscle of loin at the level of the 9-12 thoracic vertebra; meat samples are mainly dissected and examined. To assess the carcasses, measuring the indices or sampling for in-depth laboratory studies are carried out in an alternative point, in particular in the semimembranosus muscle (m. semimembranosus) in hams.