INTRODUCTION
At present, the problem of identification, prevention, and processing of meat feedstock exhibiting an anomalous autolysis behavior—the so-called meat with PSE (pale, soft, and exudative; pH < 5.2), DFD (dark, firm, and dry; pH > 6.4), and RSE properties (red, soft, and exudative; pH = 5.5)—is of high priority [1].
According to calculations of scientists, about 800 000 tons of DFD beef and 1 125 000 tons of PSE pork are used annually at domestic enterprises (the data are based on calculations of the NP Konsalting). It is obvious that the major portion of this meat makes the production of quality products problematic. For example, the use of PSE meat leads to an increase in the moisture loss during heat treatments and to the occurrence of a pale color, a sour taste, and an unusual texture of this type of product. Although DFD meat exhibits high moisture-retaining capacity (MRC) and water binding capacity (WBC), the use of this meat results in an increase in the duration of salting and the formation of a harsh texture of the product. Therefore, it is recommended that meat with signs of PSE properties in combination with DFD meat, plant protein preparations, and alkaline phosphates should be used in the uncooked smoked sausage technology. Meat with DFD properties is used in the production of cooked sausages, frozen ready-to-cook foods, and meat products with high yields.
The formation of meat with anomalies in autolysis is caused by a variety of factors and can occur during both production and processing [2, 3].
A significant effect on the probability of occurrence of defects is exerted by the fat content in the feedstock, which is true for both pork and beef. The probability of occurrence of DFD properties is high in beef containing less than 4% of muscle fat. Selective breeding of meat-type pigs aimed at changing the ratio between the muscle and fat tissues (from 1 : 1 to 1 : 0.5) has led to an increase in the amount of exudative and dense dry pork [4].
Another case of the formation of meat with a non-conventional quality is the violation of hormonal homeostasis of animals owing to hormonal stimulants (reproductive hormones and their counterparts in the form of synthetic hormone-like compounds) that are used to accelerate the growth and development processes and improve the digestibility of the feeding stuff.
One of the factors of the formation of meat with an abnormal quality is the lack of protein and minerals in the diet and physical inactivity in the case of an intensive technology of breeding and feeding of farm animals.
