Biological and technological factors for pork quality and yield

Object and tasks of work: 1.To investigate the effect of genotype (Lithuanian, Dutch, Belgian) yield after brine injection. 2.To investigate the effect of different brine on parts of carcass (leg, shoulder, loin, neck) yield after brine injection. 3.To compare yields of different parts of the carcass after brine injection. 4.To investigate the effects of different brine for meat quality. The samples were stored at +2 to +4 C0 temperature. Meat samples were injected once (injecting a different amount of brine into the meat of the muscle parts). Brine was injected 12 hours after carcass dissection. 8 to 13% of the brine was inserted into the muscle separate parts.Samples were weighted every 24 hourse for 7 days. Results and conclusion The injection with brine to Lithuanian genotype samples of pork carcass increased the weight on average by 5 per cent., weight of The Dutch genotype pork carcass sample increased by 5.1 per cent., Belgian genotype pork carcass sample weight increased by 4 percent. During valuation of ability individual parts of the carcase to maintain the injected brine, found out that the brine remains the best in ham meat, its weight is increased by 6.7 per cent, the weight of neck increased by 6.1 per cent, the weight of shoulder meat increased by 3.7 per cent, loin weight increased by 2 per cent. Recommnedations According results of research we recommend: •to inject ham and neck with brine Alomine-mix 500, •to inject loin and shoulder with brine BDF Injec 10