Degradation Processes and Chemical Composition in Salted Pork Meat with Shorter Maturing Time

Authors

  • P. Cviková Department of Animal Products Evaluation and Processing, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Slovakia
  • J. Čuboň Department of Animal Products Evaluation and Processing, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Slovakia
  • P. Haščík Department of Animal Products Evaluation and Processing, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Slovakia
  • L. Trembecká Department of Animal Products Evaluation and Processing, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Slovakia
  • J. Tkáčová Department of Animal Products Evaluation and Processing, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Slovakia
  • L. Hleba Department of Animal Products Evaluation and Processing, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Slovakia

Keywords:

meat, ham, neck, intramuscular fat, protein, salt, volatile nitrogenous substances, malondialdehyde

Abstract

The aim of this study was to analyse and evaluate chemical composition and degradation of proteins and fat of salted pork neck (Musculus longissimus dorsi) and ham (Musculus semimembranosus). The samples were analyzed before salting (fresh meat), after salting and after 28 days of maturing. The chemical composition (intramuscular fat content in g/100 g, total proteins in g/100 g, total water in g/100 g) were analyzed by the FTIR method. The total volatile basic nitrogen content was analyzed by the distillation and titrimetric method. The malondialdehyde was determined by the spectrophotometric method. The formation of volatile basic nitrogen and malondialdehyde significantly increased during the maturing process. It can be stated that salted pork meat, vacuum packed and stored in vacuum for 28 days at 4 °C has a pleasant smell and taste and is suitable for consumption. Based on the test, the pork ham is more suitable for salting and longer storage.

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Published

2019-09-15

How to Cite

Cviková, P., Čuboň, J., Haščík, P., Trembecká, L., Tkáčová, J., & Hleba, L. (2019). Degradation Processes and Chemical Composition in Salted Pork Meat with Shorter Maturing Time. Chemické Listy, 113(9), 559–562. Retrieved from http://blog.chemicke-listy.cz/ojs3/index.php/chemicke-listy/article/view/3454

Issue

Vol. 113 No. 9 (2019)

Section

Articles