Gabriela Tărnăuceanu (Frunză)


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).

Key words: evolution, meat, hares, males, females


CERCETĂRI PRIVIND EVOLUŢIA pH-ULUI CĂRNII RECOLTATE DE LA IEPURII DE CĀMP

Gabriela Tărnăuceanu (Frunză), Roxana Lazăr, O. Ionescu, P.C. Boişteanu

Rezumat
Cunoasterea evolutiei aciditatii īn muschi, pe perioada parcursa īn urma sacrificarii, spre maturarea acesteia, are o importanta deosebita, deoarece acest parametru are legaturi directe cu īnsusirile organoleptice ale carnii (fragezimea, consistenta, aroma) si influenteaza capacitatea de retinere a apei, precum si pretabilitatea carnii la conservare. Este stiut faptul ca vānatul are o cantitate mai ridicata de tesut conjunctiv datorata īn principal activitatilor intense depuse, carnea avānd o consistenta elastica ce se mentine o perioada mai mare (motiv pentru care se matureaza, fezandeaza obligatoriu). Scopul acestei lucrari este de a urmari evolutia pH-ului carnii iepurilor de cāmp si de a corela valorile obtinute ale acestuia cu necesitatea de a cunoaste perioada propice de prelucrare, preparare si consum. S-a determinat evolutia pH-ului carnii de iepure de cāmp dupa sacrificare, īn perioada de maturare, pāna la autoliza si alterarea acesteia, de la un numar de 25 de indivizi (13 masculi si 12 femele).

Cuvinte cheie: evolutie, carne, iepuri de cāmp, masculi, femele