RESEARCH ON THE pH EVOLUTION OF MEAT HARVESTED FROM HARE
Gabriela Tărnăuceanu (Frunză), Roxana Lazăr, O. Ionescu, P.C. Boişteanu
Abstract
Knowing the acidity development in muscle during the period after slaughter, to its maturation, is of particular importance because this parameter has direct links with the sensory characteristics of meat (tenderness, consistency, aroma) and influences the water holding capacity and suitability of meat in storage. It is known that the game has a higher amount of connective tissue mainly due to the intense activity , that is why the meat has an elastic consistency which is maintained for a longer period (which is why matures,tenderizing required). The purpose of this paper is to monitorize pH changes in hares meat and correlate the obtained values with the need of knowing the proper time for processing, preparation and consumption. We determined the pH evolution of hare meat after slaughter, during maturation, to autolysis and altered it from a total of 25 individuals (13 males and 12 females).
