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Badano przydatność stosowanych metod do oznaczania jakości mięsa wieprzowego w przypadku, gdy w ocenianej partii występuje mięso z wadą PSE. Stwierdzono, iż podczas rozdrabniania prób mięsa PSE mogą występować ubytki wody, które nie pozostają bez wpływu na wyniki oznaczeń chemicznych i fizykochemicznych. W celu uniknięcia błędów w ocenie, proponuje się oznaczeń składu podstawowego dokonywać na mięsie...
On the basis of research the authors have found that in the case of the analzyis of the meat quality in groups of animals, it is not enough to give the results of the determinations of physico-chemical properties as averages. Due to their contrasting characteristics, the PSE and DFD meat defects occurring in the same group of animals may, in the case of calculating average values, neutralize one another...
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