Instrumental evaluation of the quality of pork and its uses in the meat industry

• Grant number: 97/07282-7
• Support Opportunities: Research Grants - Innovative Research in Small Business - PIPE
• Start date: January 01, 1998
• End date: June 30, 1998
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Expedito Tadeu Facco Silveira
• Grantee: Expedito Tadeu Facco Silveira
• Company: Didai Tecnologia Ltda

Abstract

The quality of pork can be affected by the PSE (pale, soft, exudative meat) or the DFD (dark and firm meat, dry on the surface) conditions. The presence of these anomalies affects the functional properties of the muscle intended for processing, as well as the appearance of the final product. Until the PSE/DFD conditions in pigs are eliminated through genetic selection, pre-slaughter handling, and the use of good slaughtering methods, there will be an ongoing need to detect, under commercial conditions, the incidence of PSE/DFD in order to use this type of meat properly and help minimize losses in the industry. The present research aims to develop an information technology program to be coupled to the optical system of characterizing pig carcasses. In the first stage, 12,000 animals will take part in the census of the number of pigs slaughtered in four slaughterhouses in the state of São Paulo. Data on the thickness of the bacon and the weight of the carcass will be gathered and 120 carcasses will be dissected to arrive at an equation that will provide the proportion of lean meat representative of the pigs slaughtered in each commercial establishment. The information obtained will also help to develop a swift method of assessing the ability to retain water, intramuscular fat and total pigmentation, and this will be incorporated into the system. (AU)