S. G. DRAGOEV1, N. S. NIKOLOVA2 and B. N. TODOROV2
1 University of Food Technologies, Dept. of Meat and Fish Technology, BG-4002 Plovdiv, Bulgaria
2 Thracian University, Dept. of Radiobiology and Radioecology, BG-6000 Stara Zagora, Bulgaria
DRAGOEV, S. G., N. S. NIKOLOVA and B. N. TODOROV, 2004. A study on the hydrophilic properties of pork meat obtained from animals treated with low doses gamma rays and organophosphorous pesticides. Bulg. J. Agric. Sci., 10: 215–220
A study on the hydrophilic properties of pork meat obtained from animals treated with 1 Gy gamma rays and 150 mg of organophosphorous insecticide phenitrothion per kg live weight has been made.
The pH-value, the water-holding ability and the tenderness of meat in the process of its 14 days storage at 4°C have been determined.
The pH-factor features of the meat obtained from pigs treated with 1 Gy gamma rays have been similar to those of DFD meat. This meat has been showed a high pH-value. The combined effect of gamma rays and organophosphorous pesticides causes faster increasing of the pH-value (pH > 7.00) after 120 hours' storage at 4°C. The meat obtained from pigs treated with 1 Gy gamma rays and poisoned with the organophosphorous insecticide phenitrothion is characterized by lower water-holding ability, after 48 hours post mortem and faster structure disintegration, manifested by rather high value of musculature tenderness, compared from untreated pigs.