RESEARCH OF SEMI-FINISHED NATURAL PORK MEAT PRODUCTS IN TERMS OF NUTRITIONAL VALUE, MORPHOLOGICAL AND STRUCTURAL-MECHANICAL INDICATORS
Abstract
The article presents the results of studies that have shown that natural cut meat products (thigh, shin, shoulder, knuckle, neck, fillet, tenderloin, sternumrib, and chest-abdomen) are heterogeneous in terms of their morphological composition, as well as their physical, chemical, and structuralmechanical properties. The moisture content in semi-finished products ranges from 44.0% to 73.8% and is closely related to the mass fraction of fat. The highest fat content was found in the sternal-rib (47.8±7.08 %) and thoracic-abdominal (57.7±0.54 %) parts, while the lowest was found in the tenderloin (4.64±1.63 %). The most "fullbodied" are the hip part without a shank (meatiness coefficient 10.5), the shoulder part without a shank (meatiness coefficient 9.0), and the loin (meatiness coefficient 4.7). The tenderloin, semi-finished products from the neck, hip, and shoulder parts, were characterized by the highest index of lean meat. It was determined that all boneless semi-finished products studied, with the exception of rib-chest and belly-chest, can be used for baby food. Semi-finished products from tenderloin, hip, shoulder, neck, and sirloin will be classified as Category A, while semi-finished products from shank and knuckle will be classified as Category B.
About the Authors
L. Charniauskaya
Institute for the Meat and Dairy Industry
Belarus
Belarus
Minsk
S. Gordynets
Institute for the Meat and Dairy Industry
Belarus
Belarus
Minsk
E. Stepanova
Institute for the Meat and Dairy Industry
Belarus
Belarus
Minsk
T. Kusonskaya
Institute for the Meat and Dairy Industry
Belarus
Belarus
Minsk
Zh. Yakhnovets
Institute for the Meat and Dairy Industry
Belarus
Belarus
Minsk
M. Misteika
Institute for the Meat and Dairy Industry
Belarus
Belarus
Minsk
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Review
For citations:
Charniauskaya L., Gordynets S., Stepanova E., Kusonskaya T., Yakhnovets Zh., Misteika M. RESEARCH OF SEMI-FINISHED NATURAL PORK MEAT PRODUCTS IN TERMS OF NUTRITIONAL VALUE, MORPHOLOGICAL AND STRUCTURAL-MECHANICAL INDICATORS. Topical Issues of Processing of Meat and Milk Raw Materials. 2024;(19):237-247. (In Russ.)
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