Quality and safety of pork meat after cooling and treatment with lactic starters


  • 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
  • Olha Iakubchak National University of Life and Environmental Sciences of Ukraine, Department of Veterinary Hygiene, Faculty of Veterinary Medicine, Vystavkova Str. 16, 03127, Kyiv, 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, Vystavkova Str. 16, 03127, Kyiv, Ukraine https://orcid.org/0000-0001-7472-4325
  • Tetiana Lebedenko Odesa National University of Technology, Faculty of Innovative Food Technologies and Restaurant, Hotel Business, Hotel and Restaurant Business Departments, Odesa, 112 Kanatna Street, 65039, Ukraine
  • Nataliia Holembovska National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of Technology of meat, fish and marine products, Vystavkova Str. 16, 03127, Kyiv, Ukraine https://orcid.org/0000-0001-8159-4020
  • Oksana Pylypchuk National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Management of Agricultural Products, Department of Technologies of Meat, Fish and Marine Products, Vystavkova Str. 16, 03127, Kyiv, Ukraine https://orcid.org/0000-0002-2757-6232
  • Alina Omelian National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of Technologies of Meat, Fish and Seafood, Vystavkova Str. 16, 03127, Kyiv, Ukraine




quality, safety, pork, storage, stiving


Cooling the pork half-carcasses in a refrigerating chamber with showering had no significant impact on their surface temperature. Still, it reduced the core temperature of the meat in 1 hour after cooling compared with air-cooling. pH-value of all pork half-carcasses that were subjected to cooling with the showering method, as well as the final processing of the pork with suspensions of Lactobacillus sakei and Leuconostoc carnosum in 1 hour and on the 4th day of storage in a chilled condition was within the limits typical for fresh and high-quality meat. The greatest weight loss of the pork half-carcasses occurred during the first 24 hours when they were being cooled. The weight loss of the pork half-carcasses in a chilled condition during 1 day when they were being cooled in a refrigerating chamber without the use of showering was 2.27%, when they were being cooled with the use of showering – 1.65%, when they were being cooled with the use of showering and final processing with SafePro® В-SF-43 (Leuconostoc carnosum) – 1.61% and SafePro® В-2 (Lactobacillus sakei) – 1.25% in comparison with the output of a hot carcass. Microorganism cultures of strains SafePro® B-SF-43 and SafePro® B-2, when they are applied at a dose of 106/cm2, had contributed to a colonization of the meat with the lactic-acid microorganisms and a significant decrease in the number of QMAFAnM in the neck and spine areas in 1 hour after cooling. S. aureus, Salmonella spp., and L. monocytogenes were not detected in the meat of the pork half-carcasses in all processing options during 4 days of storage in a chilled condition.


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How to Cite

Vovkotrub, V., Iakubchak, O., Vovkotrub, N., Shevchenko, L., Lebedenko, T., Holembovska, N., Pylypchuk, O., & Omelian, A. (2024). Quality and safety of pork meat after cooling and treatment with lactic starters. Potravinarstvo Slovak Journal of Food Sciences, 18, 439–452. https://doi.org/10.5219/1954

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