Rational use of meat with deviations in the process of autolysis becomes very important, because the number of slaughter animals that have deteriorated organoleptic indices and functional-technological properties during maturing of muscle tissue has significantly increased. <...> Such raw materials are divided into meat with PSE (pale, soft – flabby or soft, exudative – watery, pH less than 5.2) and DFD (dark – firm, firm – dense, dry – dry, pH more than 6.4) – properties. <...> Meat with signs of PSE and DFD reaches 40-50%, so meat industry specialists are tasked to develop affordable methods of meat identification for PSE, DFD and NOR groups and on their basis technological solutions for improving the quality of products. <...> The purpose of the research was to study the change in functional and technological properties of non-traditional types of meat with an abnormal character of autolysis. <...> The study of pH showed an increase in the index to 7.1 in pheasant meat. <...> Physicochemical studies of venison muscle tissue showed that the pH was 6.2. <...> Of practical interest is the study of water binding capacity. <...> From meat with a small water-binding capacity, it is difficult to produce high-quality products, since during processing, the loss of moisture and, accordingly, the soluble substances in it is great. <...> Studies have shown that the percentage of bound moisture to the sample is small, and its maximum value is 19.3% in male mallard meat. <...> If we take in comparison only game meat, then the difference in the rates is 1.64.3% and we can speak about small losses of moisture. <...> Такое сырье по аномальному развитию
автолиза делят на мясо с PSE (pale - бледное, soft - дряблое или мягкое, exudative -
водянистое, рН менее 5.2) и DFD (dark - темное, firm - плотное, dry - сухое, рН более 6,4)
- свойствами. <...> Мясо с признаками PSE и DFD достигает 40-50%, поэтому перед
специалистами мясной отрасли поставлена задача разработать доступные способы
идентификации мяса на группы PSE, DFD и NOR и на их основе технологические решения
для улучшения качества выпускаемой продукции. <...> Изучение показателей рН показали рост показателя до
7,1 у мяса фазана <...>