Study On The Safety And Processing Characteristics Of Ecological Pork

Economical pig is also called fermentation bed pig. It is a new organic farming technology which is non-polluting, zero-emission. It is based on microbial fermentation which can break down excrement in order to achieve the protection of the environment.In this paper, fermentation bed pigs and conventional pigs were the experimental object. The total number of colonies, coliform and staphylococcus aureus on body surface and in environment and the protein content, fat content, the change of muscles glycogen content, ash content, Fe content and Zn content, meat color, water content, drip loss, cooking loss, texture characteristics, pH, fine structure, were systematically studied. The results showed that:The total number of colonies, coliform and staphylococcus aureus of fermentation bed pig’s abdominal were less than traditional pig by77.8%,95.7%,95.4%; and of fermentation bed pig’s back were less than traditional pig by92.8%,94.1%,96.2%; For microorganism of the walls, the total number of colonies, coliform, staphylococcus aureus in the fermentation bed house were less than in the traditional house by80%,32.3%,74.6%; For microorganism in the air, the total number of colonies, coliform, staphylococcus aureus in the fermentation bed house were less than in the traditional house by57.2%,35.9%,80.3%.The protein content of fermentation bed pork was higher than traditional pork by28.1%(p<0.05); the fat was significant lower than traditional pork by31.4%(p<0.01); the ash had no significant difference; Fe content was higher than traditional pork by18.9%(p<0.01); Zn content was higher than traditional pork by18.4%(p<0.05); The muscles glycogen content of fermentation bed pork decreased faster at the beginning, and the content was higher at last.The meat color of fermentation bed pork was significant redder than traditional pork by47.4%(p<0.01), water content were increased by5%(p<0.01); drip loss and cooking loss was decreased by7.8%(p<0.05),11.8%(p<0.05), maximum shear force and elasticity were decreased by13.8%(p<0.05),20.7%(p<0.05). The muscle fiber of fermentation bed pork was smaller, and the structure is compact and tidy. pH value24hours after killing had no significant difference. After heating for30min at100℃, the maximum shear force of fermentation pork was bigger than traditional pork, the elasticity and the hardness were significant decreased, after heating for60min at100℃, the maximum shear force of fermentation was smaller than for30min, and of traditional pork was bigger, the maximum shear force, elasticity and hardness of the fermentation bed pork were all smaller than the traditional pork.