The microscopic structure of pork neck after cooling with showering stiving and processing by culture Lactobacillus sakei

Authors

  • Volodymyr Vovkotrub National University of Life and Environmental Sciences of Ukraine, Department of Veterinary Hygiene, Faculty of Veterinary Medicine, Vystavkova Str. 16, 03127, Kyiv, Ukraine https://orcid.org/0000-0003-3297-454X
  • Olga Iakubchak National University of Life and Environmental Sciences of Ukraine, Department of Veterinary Hygiene, Faculty of Veterinary Medicine, Vystavkova Str. 16, 03127, Kyiv, Ukraine
  • Leonid Horalskyi Zhytomyr Ivan Franko State University, Faculty of Natural Sciences Zhytomyr Ivan Franko State University, Department of Zoology, Biological Monitoring and Nature Protection, V. Berdychivska Str., 40, 10008, Zhytomyr, Ukraine
  • Nataliia Vovkotrub Bila Tserkva National Agrarian University, Faculty of Veterinary Medicine, Department of Propaedeutics and Internal Diseases of Animals and Poultry named after V.I. Levchenko, pl. Soborna, 8/1, 09117, Bila Tserkva, Ukraine https://orcid.org/0000-0003-3297-454X
  • Larysa Shevchenko National University of Life and Environmental Sciences of Ukraine, Faculty of Veterinary Medicine, Department of Veterinary Hygiene, Heroes of Defense Str., 15, 03041, Kyiv, Ukraine https://orcid.org/0000-0001-7472-4325
  • Nataliia Shynkaruk National University of Life and Environmental Sciences of Ukraine, Humanitarian and Pedagogical Faculty, Department of International Relations and Social Sciences, Heroes of Defense Str., 15, Kyiv, 03040, Ukraine
  • Tatyana Rozbytska National University of Life and Environmental Sciences of Ukraine, Faculty of food technologies and quality management of products of agricultural products, Department of Standardization and Certifying of agricultural products, Vystavkova Str., 16, Kyiv, 03040, Ukraine https://orcid.org/0000-0003-0098-927X
  • Yuliia Slyva National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of Standardization and Certification of agricultural products, Heroes of Defense Str., 15, 03040, Kyiv, Ukraine https://orcid.org/0000-0003-2592-6822
  • Olga Tupitska National University of Life and Environmental Sciences of Ukraine, Faculty of Veterinary Medicine, Department of Biochemistry and Physiology of Animals named after Academician Maksym Gulyi, Kyiv, Vystavkova Str., 16, Ukraine https://orcid.org/0000-0001-9067-9173
  • Oksana Shtonda National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Management of Agricultural Products, Department of Meat, Fish, and Seafoods, Vystavkova Str., 16, 03041, Ukraine

DOI:

https://doi.org/10.5219/1905

Keywords:

pork meat, storage, lactic-acid bacteria, his structure, neck muscles

Abstract

Microstructural changes in meat that occur during refrigerated storage depend on the hygiene of slaughtering and primary processing of animal carcasses, their cooling conditions, storage period, and microbial contamination and reflect the processes of meat maturation and spoilage. To extend the shelf life of pork in half-carcasses in a chilled state, 20 heads of 6-month-old large white pigs were used, which were delivered to the meat processing enterprise for slaughter. All half carcasses were cooled in a refrigerating chamber using showering, 1 hour later they were divided into 2 groups: control (without treatment) and experimental with the final treatment with a suspension of lactic acid bacteria of the SafePro® B-2 strain (Lactobacillus sakei). It has been found that cooling of pork half-carcasses in a refrigerating chamber with stiving and final processing by a culture suspension of lactic-acid microorganisms of strain SafePro® B-2 (Lactobacillus sakei) on the 4th day of storage had a positive effect on the microscopic structure of the pork neck and was characterized by a uniform color distribution when histologic specimens of muscular tissue are colored with hematoxylin and eosin, and minor cracks in the sarcoplasm, preservation of transverse and longitudinal striation of muscular fibers in comparison with that of the unprocessed pork half-carcasses with cultures of lactic-acid microorganisms. The microscopic structure of the muscular tissue of the pork half-carcass neck after cooling with stiving and final processing by a culture of lactic-acid microorganisms of strain SafePro® B-2 for 7 days of storage had a more distinct histoarchitecture in comparison with that of the unprocessed pork half-carcasses, as well as was characterized by insignificant areas of muscular fibers with transverse cracks, suspended development period of autolysis processes, partial preservation of transverse and longitudinal striation of muscle fibers. This points to a positive effect of lactic acid bacteria of strain SafePro® B-2 (Lactobacillus sakei) on the quality of the pork meat and contributes to the extension of its shelf life under chilled vintage.

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2023-09-12

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Vovkotrub, V., Iakubchak, O., Horalskyi, L., Vovkotrub, N., Shevchenko, L., Shynkaruk, N., Rozbytska, T., Slyva, Y., Tupitska, O., & Shtonda, O. (2023). The microscopic structure of pork neck after cooling with showering stiving and processing by culture Lactobacillus sakei. Potravinarstvo Slovak Journal of Food Sciences, 17, 759–776. https://doi.org/10.5219/1905

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Vol. 17 (2023): Potravinarstvo Slovak Journal of Food Sciences

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