Degradation Processes and Chemical Composition in Salted Pork Meat with Shorter Maturing Time

Abstract

The aim of this study was to analyse and evaluate chemical composition and degradation of proteins and fat of salted pork neck (Musculus longissimus dorsi) and ham (Musculus semimembranosus). The samples were analyzed before salting (fresh meat), after salting and after 28 days of maturing. The chemical composition (intramuscular fat content in g/100 g, total proteins in g/100 g, total water in g/100 g) were analyzed by the FTIR method. The total volatile basic nitrogen content was analyzed by the distillation and titrimetric method. The malondialdehyde was determined by the spectrophotometric method. The formation of volatile basic nitrogen and malondialdehyde significantly increased during the maturing process. It can be stated that salted pork meat, vacuum packed and stored in vacuum for 28 days at 4 °C has a pleasant smell and taste and is suitable for consumption. Based on the test, the pork ham is more suitable for salting and longer storage.