Physical-chemical aspects of pork legs

Andréa Rosa Machado (Autor)

Buch | Softcover

52 Seiten

2025
Our Knowledge Publishing (Verlag)
978-620-9-26046-9 (ISBN)

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One of the major challenges in pig farming is to produce meat in quantity and with quality, given that consumers are increasingly demanding in this regard. Agribusinesses face serious problems with regard to microbiological contamination of carcasses during slaughter and/or processing. Among the alternatives proposed to decontaminate carcasses during slaughter is the use of organic acids and/or steam to treat the carcass. The objective of this study was to evaluate the possible physical-chemical changes in pork legs subjected to treatment with organic acids, steam, and a combination of both treatments. Visual and sensory analyses of appearance, color, consistency, and odor were performed before and after each treatment, as well as physical-chemical analyses to determine the percentage of lipids, proteins, pH, moisture, and volatiles, also before and after each treatment. The proposed treatments did not alter the physical-chemical quality of the pork, which remained within its ideal standards, fit for human consumption.

Bachelor's Degree in Veterinary Medicine and Master's Degree in Animal Health (UDESC); Specialization in Processing and Quality Control of Meat, Milk, and Eggs (UFLA). Supervisor of Chicken and Turkey Slaughter and Packaging Production (SADIA S/A); Quality Analyst at the Pizza, Pasta, and Pie Factory (Brasil Foods). Professor at UNIASSELVI and IFRS.

Erscheinungsdatum	13.11.2025
Sprache	englisch
Maße	152 x 229 mm
Gewicht	82 g
Themenwelt	Naturwissenschaften ► Chemie ► Physikalische Chemie
Schlagworte	organic acids • physical-chemical analyses • pork leg • Steam
ISBN-10	620-9-26046-2 / 6209260462
ISBN-13	978-620-9-26046-9 / 9786209260469
Zustand	Neuware