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A study is made of the speed of penetration of salt into loin pork meat under constant conditions of pickling (weight and size of sample, ratio of pickle to meat, temperature), and the results statistically analysed. Under the conditions employed, the salt content of the meat after 24 h. is considered to be characteristic of the penetration rate of the salt. There was no close correlation-between the pH of the meat and the 24-h. salt content, but the pH values fell within a rather narrow range (87% between 5.4 and 6.7).

The salivary glands of boars, hogs and gilts have been examined for the presence of sex odour. The submaxillary salivary glands of all boars examined possessed a musk-smelling compound, which was absent from the glands of the hogs and gilts. The compound, which has been isolated and identified as 3α-hydroxy-5α-androst-16-ene, is closely related to 5α-androst-16-ene-3-one, previously isolated from boar fat.

Aim. Matching ability to study for reproductive, fattening and meat qualities of pigs and to identify the most effective combinations of genotypes national and foreign selection. Methods. Studies conducted in conditions of industrial technology of LLB "Mayak-Agro" Cherkassy region. Groups formed by from counterpart’s methods. Assessment fattening and meat quality was carried out by conventional methods (Polivoda A., 1977). The chemical composition and physical properties of meat were determined by conventional methods in condition of biotechnology laboratories Cherkassy National University. B. Khmelnitsky. Results. The highest quantity offspring obtained by crossing hybrids with boars red white girdle (RWG) and pietrain (P) (11.6–11.8 piglets), with big fetus – when two breed crossed Ukrainian large white breed (ULW) sows of landrace (L) boars and sows of crossbred boars two bread from (P) (1.8 kg, P>0.99). By weight of one head at weaning the best results are obtained by crossing two breeds ewes from boars (RWG) and (P) – 18.1–17.8 kg (P > 0.999). Maximum saving values obtained when combined hybrids (ULW x L) with boars breed Duroc Ukrainian selection “Steppes” (DUSS) – 94.8 %. Conclusions. To improve the meat quality of pork, the best option is a combination of two breeds pig breeds (ULW x L) of boars (P) and (RWG). Keywords: hybridization, a specialized type, industrial crossing, heterosis, muscle area.

The concentration of volatile amines and the bacterial counts were determined in pork meat stored at −20, +5 and +20 °C. Amine formation appeared to be independent of bacterial growth until the count reached 109/cm2. The meat spoiled before the dimethylamine/trimethylamine content reached a concentration likely to yield a detectable amount of N-nitrosodimethylamine in a cured product.

凍結乾燥豚肉を約24週間にわたり2週間目ごとにペプシン, トリプシンで消化し, 遊離したアミノ酸およびペプチド量を測定した。またその間の油脂の自動酸化を過酸化物量, TBA法で追究した。(1) その結果, 遊離アミノ酸の生成は乾燥後2～4週にかけて最大を示し, 以後下降の一途をたどり特に12～14週にかけて著しい減少を示した。(2) 消化の中間体であると考えられるペプチドの生成は貯蔵時間の経過とともに漸増をつづけていた。(3) TBAの変化は第2週目に極大を示し, 3～6週にかけて下降し, 以後第7週目に第2週目とほぼ同値となり以後漸増の傾向を示した。(4) 過酸化物量は上昇下降のくり返しで, TBAとの関連した一定の傾向は認められなかった。(5) 油脂自動酸化物生成量とたん白質の消化度の変動との間には直接の関係はみいだされなかった。

Meat shrinkage of lean pork meat containing cure, sodium tripolyphosphate (TTP) or equivalent amounts of sodium pyrophosphate (PP) and varied concentrations of salt (NaCl) was investigated using the centrifugal method. It was determined that; (a) the curing ingredients have very little effect on the meat shrinkage; (b) additions of 1 to 3% salt reduced the meat shrink from 34 to 14%; (c) additions of .3% TPP with 3 to 5% salt decreased the meat shrink to 5%; (d) the equivalent addition of PP was equally effective; and (e) no significant effect on the meat shrink was observed by increasing the TPP addition (over .3%) to the meat. The quality of nonirradiated and irradiated smoke processed ham containing 3% salt and 0.3% TPP (or 0.217% PP) was as acceptable as the ham with 0.5% TPP (or 0.362% PP). The product with 0.3% TPP had equally good color, flavor, and texture and was as resistant to rancidity development as the product with 0.5% TPP. Based on this data, the USDA allowed 0.5% TPP in cured hams can be reduced to a maximum allowance of .3% TPP for chunked and formed hams.