Parameters and criteria for quality evaluation of pork carcass halves | Parametri i kriterijumi za ocenu kvaliteta polutki i mesa svinja
2009
Petrovic, Lj., Tehnoloski fakultet, Novi Sad (Serbia) | Tomovic, V., Tehnoloski fakultet, Novi Sad (Serbia) | Dzinic, N., Tehnoloski fakultet, Novi Sad (Serbia) | Tasic, T., Institut za prehrambene tehnologije, Novi Sad (Serbia) | Ikonic, P., Institut za prehrambene tehnologije, Novi Sad (Serbia)
The paper gives a review of assessment methodology of pig carcass quality on the slaughterline according to EU mandatory regulations, and also the results achieved applying that procedures in most of the European countries, regarding the average meat yield in carcasses in that countries. The paper points out that our regulations in this area are not current and precise, therefore the carcass quality on the market is not assessed and the pork carcasses are not classified. Further, the methodology of mathematical model development is described for two methods: manual two-point method and invasive-optical by FOM device, which are proposed in the draft of Regulations on quality of slaughtered pigs and pork categorization. The criteria and parameters for the quality assessment of produced meat quality are pointed out, for the classification of meat in the following categories: PSE (pail, soft, exudative), DFD (dark red, firm and dry), RFN (red-pink, firm, non-exudative), PFN (pale, firm and non-exudative) and RSE (red-pink, soft and exudative), i.e. parameters and criteria for sensory quality assessment of meat intended for processing or retail cut and packing, i.e. during storage of packed meat.
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