Effects of additives on the quality of pork meat and fatty tissue products

Namen dela je raziskati ali predelovalci mesnih izdelkov na kmetijah pri pripravi mesnih izdelkov uporabljajo aditive ter, če obstajajo razlike med mesnimi izdelki z aditivi in brez. Anketirali smo 45 predelovalcev in pridobili 34 mesnih izdelkov, ki smo jih kemijsko, tehnološko in senzorično analizirali. Suhe salame in vratine, pečenice ter klobase za kuhanje smo za senzorično ocenjevanje razdelili v tri skupine glede na vsebnost nitritov in dodanih polifosfatov. V statistični model za suhe salame smo vključili vpliv skupine in vzorca vgnezdenega znotraj skupine, pri ostalih samo vpliv skupine. Uporabo aditivov je potrdilo 53 % predelovalcev. Klobase za kuhanje so vsebovale največ nitritov, povprečno 0,46 mg/100 g. Dodanih polifosfatov so suhe salame vsebovale povprečno 1,01 g/kg, vse ostale mesnine pa manj. Suhim salamam smo določili vsebnost soli 4,54 g/100 g, suhim vratinam 4,64 g/kg. Klobase za kuhanje in pečenice so vsebovale manj soli. Za prerez koščka velikosti 1 cm2 je instrument pri suhih vratinah v povprečju potreboval 0,29 J, pri pečenicah pa samo 0,04 J. Porabniki so zaznali razlike med skupinami suhih salam pri vseh senzoričnih lastnostih, vratine so se razlikovale po mehkobi, klobase za kuhanje pri izgledu, skupnem vtisu in priokusu, pri pečenicah pa razlik niso zaznali. Suhe salame z največ nitriti, vratine z manj polifosfati in klobase za kuhanje z več nitriti so bile porabnikom najboljše.The aim of this paper is to analyse whether local processors of meat products use additives during the processing of meat products and if there are differences between meat products with and without additives. We surveyed 45 processors and obtained 34 samples of processed meat products, which were analyzed chemically, technologically and sensory. Dry salamis and dry necks, sausages and ready-to-cook sausages were divided into three groups for sensory evaluation according to the content of nitrites and added polyphosphates. The statistical model of the dry salamis included group effect and sample effect within the group, in others meat products only group effect was inplemented. The use of additives was confirmed by 53 % of local processors. The ready-to-cook sausages contained the highest level of nitrites, averaging 0,46 mg/100 g. Dry salamis contained an average of 1,01 g/kg of added polyphosphates, while other meat products contained less added polyphosphates. In dry salamis were determined 4,54 g/100 g of salt, in dry necks 4,64 g /100 g. Sausages and ready-to-cook sausages contained less salt. The average force required to cut a 1 cm2 piece of dry necks was 0,29 J on averarage and only 0,04 J for sausages. Consumers noticed differences between groups of dry salamis in all sensory properties, dry necks differed in softness, ready-to-cook sausages in appearance, overall impression and aftertaste, and no differences were detected in sausages. Dry salami with the most nitrites, dry neck with less polyphosphates and ready-to-cook sausages with more nitrites were most likable meat products for consumers