A5061533504- Meat and Animal Product Quality
- Food Industry and Aquatic Biology
- Animal Nutrition and Physiology
- Animal Behavior and Welfare Studies
- Listeria monocytogenes in Food Safety
- Microbial Inactivation Methods
All-Russian Scientific Research Institute of Refrigeration Industry
2020-2022
Russian Academy of Sciences
2020
The development of approaches for the non-thermal sterilization instruments is an urgent task to ensure safety meat industry products, where use hot water leads formation condensates and a deterioration in hygienic condition premises. In this study, installation sterilizing knives was created, which works by activating aqueous salt solutions with glow discharge. power consumption reactor only 125–150 Wh. temperature rise agent used about 1.1 ± 0.2 °C/min/L. effectiveness plasma-activation...
Changes in the muscle tissue microstructure lead to changes meat quality. One of causes myopathy development is animal stress. Pigs experience strongest stress during pre-slaughter holding. The study postmortem structure depending on fasting time a topical task. objects research were samples m. L. dorsi obtained after slaughter from pigs that differed time: 4 (group 1), 8 2), 10 3), 16 4) and 18 5) hours (N = 20, n 4). Investigation morphometric measurements carried out preparations stained...
The aim of the research was to establish an effect gas stunning pigs at slaughter on condition internal organs and pork functional-technological characteristics. experiment carried out in conditions operating enterprise 37 Large White pigs. When using 94% concentration a chamber, only 65% animals were assessed as normally stunned, 30% did not have cardiac activity considered dead, 5% retained sensibility. Assessment organs, dynamics pH changes, comparison moisture holding capacity color...