| Issue |
E3S Web Conf.
Volume 262, 2021
1st International Scientific and Practical Conference “lnnovative Technologies in Environmental Engineering and Agroecosystems” (ITEEA 2021)
|
|
|---|---|---|
| Article Number | 01025 | |
| Number of page(s) | 9 | |
| Section | Innovative Technologies, Engineering Systems and Energy in the Agro-industrial Complex | |
| DOI | https://doi.org/10.1051/e3sconf/202126201025 | |
| Published online | 24 May 2021 | |
Quality control of pork used in the recipe for kebabs in a technogenic zone
1 North Caucasus Mining Metallurgical Institute (State University of Technology), Nikolaeva 44, 362021 Vladikavkaz, Russia
2 Kabardino-Balkarian State Agricultural University named after V.M. Kokov, Lenin Avenue, 1V, 360030 Nalchik, Russia
* Corresponding author: kapmar17@gmail.com
The investigation purpose was to conduct a comparative control for the consumer qualities of the store pigs meat of the Landrace Danish breeding (LDB) and their cross-breeds of different pedigree on a large white breed (LWB) according to the scheme: control – well-bred Landrace (LDB) animals: 1-st check - 1/2 LDB 1/2 LWB yelts; 2-nd check - 3/4 LDB 1/4 LWB animals and 3-rd check - 7/8 LDB 1/8 LWB yelts, as well as dish samples No. 278 “Pork kebab”, for which the animals meat of the specified pedigree was used in the recipe. The “pork kebab” dish samples from the pork loin of the 3-rd check group distinguished by the best chemical composition. The dish sample of the 3-rd generation pork meat (7/8 LDB × 1/8 LWB) distinguished by the best ecology nutritious features, so that the 3-rd check sample contained lower level of zinc, lead and cadmium. By the total score of the 3-rd check sample of this 3-rd generation Landrace pork dish surpassed the control sample.
© The Authors, published by EDP Sciences, 2021
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