pH narządów wewnętrznych świń i bydła

• Autorzy: Pelczynska E. , Libelt K.

Warianty tytułu

EN

pH of internal organs in pigs and cattle

• Języki publikacji: PL

Abstrakty

EN

The purpose of the studies was to determine pH variability in internal organs of pigs and cattle in relation to the period of storage at 2°C, age and species of animals and in comparison to the muscle tissue. The examinations were carried out on livers, hearts, kidneys, lungs, spleens and brains of 60 pigs and 60 cows. The animals were in different age and body weights: pigs of 80 kg and 140 kg and cattle aged 4 years and 10 years (30 animals in each group). pH values of tissues were determined after 30 min., 1, 4, 12, 24 and 48 hours of storage at 2°C. It was found that: 1. a fast though low decrease of pH was noticed after slaughter (ca 1 hour) and it was on the same level or even increased within 48 hours at 2°C; in the muscle tissue and heart only a proper deep acidification was found, 2. among individual organs there were significant differences in the level and variability of pH during their storage, 3. age of animals did not influence the level of pH of internal organs and muscle tissue, 4. pH variability of the organs and muscle tissue was different in cattle and in pigs.

• Wydawca: -
• Czasopismo: Medycyna Weterynaryjna
• Rocznik: 1989
• Tom: 45
• Numer: 11-12
• Opis fizyczny: s.623-625,tab.,bibliogr.

Twórcy

autor

Pelczynska E.

• Instytut Higieny Żywności Zwierzecego Pochodzenia, Wydział Weterynaryjny, Akademia Rolnicza w Lublinie, ul. Akademicka 12, 20-033 Lublin

autor

Libelt K.

• Instytut Higieny Żywności Zwierzecego Pochodzenia, Wydział Weterynaryjny, Akademia Rolnicza w Lublinie, ul. Akademicka 12, 20-033 Lublin

Bibliografia

• 1. Granz E., Blederman G.: Fleischwirtschaft 58, 291, 1978.
• 2. Jonova I., Monov G., Kunev Z., Ilieva J.: Vet. Med. Nauki, Sofia 18, 65, 1981.
• 3. Kołczak T., Palka K.: Medycyna Wet. 45, 353, 1989.
• 4. Kruijf J. M., de Logtestijn J. G. van.: Arch. Lebensmittelhyg. 27, 176, 1976.
• 5. Panina G. F., Cantonl C., Soncini G.: Industrie Alimentari 20, 786, 1981.