637.52:57.016:[628.16: ]
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- Nicholas Mills
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1 Ь :57.016:[628.16: ] , :,,...,.. К 2016
2
3 EЬМСОrТМСТК МШХТ Salmonella PSE
4 " " " ' PSE" є.160
5 5 Ь DFD PSE ; ; ; ; ; ; ; ; ; ; - ; є ; ; ; ; - ; dark, firm, dry (,, ); pale, soft, exudative (,, ).
6 6 є. є є, є.. є, є. ь ь.,, 40%. є,,..,, є -., є, є., є, є є,,,., є. є,, є.. є, є..
7 7.,,.,, є 0114U є -. : - ; - - ; - ; - ; - -, ; - ; - ; - - PSE; - ; -. є я.
8 8 я -,. М я, -, -,,, -,. ь.. :, є є, ; - ; PSE ; ;. ь.
9 9.,,,..,.,,,,. є,,,,,,. є....,.. ь., - : I (, 2014, 2016), - «,» ( 2014), II II -
10 10 ( 2014, 2015), - ( 2015), - «,» ( 2015), - ( 2015), - ( 2015), 76 ( 2016).. 23, : 10, 7, ; 2 ; 1, 10 -.
11 1, ( ) є,. є ', є. є (,,.),, (,,, ), (,..),. є є [1-3]. 1. [1-3] є є 20 %..
12 12 1., ( ) ( ),., є 24 є. 5.,., ',., '., є, є є. ( ( ) (, ) є є..., є 4-5 %. є.,
13 13 1., є. є,, є, є ' '.,,. є, 2+, Р 2+, Ч 2+, F 2+,., є,,,, Д4-6Ж.., є,,, Д7].
14 ',, '. Д8, 9].,, ( ).. : ( 2,0.3,5 ) ( 10,0 12,0 ) [10, 11]. ( ) є: - ; - є ; - ; - ; ; - ; - ; - - ; - є - ; -,. [11-13] 14 2 ( ) є: - - ; - є ; - ; - ; - є ; -. є,, є. є є.,., є, є ( " " ) є Д11-19].
15 є ( ).,, (. 3) [11-22] є, : Me n + + Ч - MО ( ) n є : Me n + + ЧО MО,, ; є. є.,,,. є є. ( ),,,,. є : ' ' є є,...,.., A.M.., 2,0 8 є,,., 2,0 Д23].
16 16 ' 2,0. є є., [24-27]...,.. 2,0.,..,, є, є Д24-27].. ( ) 2,0 30 %, є, є. 12,0 70 %, є, 6,45 6,60 є. є 3 % ( 3 є) Д28-32]., є., 4 5 ' є. є
17 17.,. є 2,5 3,5 % є Д33-39]. '. '., 'є 20 % є є '. ',, 'є є 1,33,, 'є Д40, 41]., є 2, % є. Х 2 Д42,43]., є ',,. є ',.
18 18..,..,.. є,, Д44]...,..,... є, %, ( ). є 3 5 % %,, 1,3, - 12 [45-47]...,.., Є.... є - є,. 5 % 11, %. є %,. Д48].
19 19 '., є. ',., 'є. є, є -,. A.A. є є Д36]. є -, є Д20]. -, ', '., є : є,,, ' є - Д49].,., ', є,, '. ' є ' є, є '. - є -,, є
20 20. A.A. є, є Д49, 50]. є, ',., ',, є - є Д51] є, є,, '. є -, ' є. є., є. + -, є. ' '. ' Д51]. ' ЩH (DFD) ' (PSE). PSE DFD- ', є ЩH,
21 21. - ' A. M. Д52-57]. ' PSE (ЩКХО, ЬШПЭ, ОбЮНКЭТЯО -, ', ) є, ', є, ',. PSE є,. PSE,, , 1970 [52-57]. ' PSE. : '. ' є, є. 60 ' є 5,2-5,5, є, є є. ' є [51, 53]. ' «ХШЧРТЬЬТЦЮЬ НШrЬТ» - 86,6 %, «ЬОЦЮЦОЦ ЛrКЧШЮЬ» 73,7 %, «РХЮЭОЮЬ ЦОНТЮЬ» - 70 %, - 40 %. ' PSE (5,0-5,5) є ( ),, (,,, ), є [58].
22 22 ', ' є '.. є,,, є., є,.,. " ' " є, є. '. є (<6,0) ( 35 ) є, є '. є Д59-62Ж, є -,, є K/ІК. є, є + ІК + ; є,., є,. є,,, '., ' PSE DFD, :
23 23 ) ; ) ( ), є. ' є,,,, є ' '. ' ' є, [54-68]: 1. PSE ' 'є є 0,9 1,2 %. є,.. '. 2. ' ' PSE DFD ' є, ' :, є ' ІЇR 1,0 ( ), PSE = 0,8 0,85 DFD = 1,05 1, PSE DFD є, : ) є є ( ' PSE); ), 0,1 %- 10 0,5 %- ( ' DFD);
24 24 ) ( ' DFD); ) ( ' PSE). 4. ', є PSE DFD, : ) є, ; ), є - Д58, 60]. (,,, ) '. '. є, -. є, ' М,,, -.,, ',,,.
25 , є, -., ' є Д69, 70]., є є,,,,,,, Д69-73]. 80 %, 20 % -. є., ', є, ',. ' є,,.,,,,, Д70-82].
26 26, є є, Д72-81]. ',, є є,, є Д3,4,19,20Ж.. є 350 % 12, є є, є Д82-84].,,,, 1,5 2,0, є 20 30%, % [9]. є є. є, ',. є є, Д84-88]. є,. є, є є, є,., ( ),, ( ),, -
27 27, -. є -, є,,,,,,, Д85, 87]. є ', ', є ' [88].,,. ', є, ', ', Д89-93]. є, ', є -. -,, є Д90-95].,, ' є, є ',,., ( ). :,,
28 28,,, Д96, 97]. ' ( ) - ' [98-100]. ' '.,,, ',. є. є - є «ArЭСЮr BrКЧЯОХХ»., є ', ( ), є, ',,,, ' Д98-100]. '. ( ', ) є [98].,,,,,
29 29, є,. ' є : ;, ; є, - [18,22,31-35].,, є, '. є ', - '.,. 1.5., є. є є,,,, -,., є. є, є,. є
30 30. є, є Д ]. - є - є. є. є. є Д ].,. є, є.,,,,,. є. :,,, Д ]..,,, ,. ( ) є -, є, є
31 31, є [23, 25, 111]. є, є % 40.,,.. [23, 25, ].,,. є.., [ ].
32 32 1, є,,.,. ',, '. є.
33 33 2 Ь,,,, -, -., - :, ( );, ; ; ь : 1 ( ) ( 4426:2005); ( ) ( 7158:2010); PSE ( ); ( ); Supro E 500; Progel C 95; (,,,, ); FD157;
34 34 SRC RCK; FH 7000; «10»; ( ); ; - ( ); ( ); ( ). : ( ), 2 3, %. 20 % ;, ( ) ( ) ; PSE ( ) ( ) ( ); ( ) ( ) 20 % ; ( ) ( );
35 35, ( ) ( ).,,,.., ( ),, ь ь, (. 2.1). ; ; ;... -, (
36 PSE
37 37,, ) ь.... «- 6» 40. є,, є. ( ) ( ). / : 90/10, 80/20, 70/30, 60/40, 50/50, 40/60, 30/70, 20/80, 10/90. -.
38 % % % , ( ). 10-% 1-%. М я : 1.,, [113]., [114].
39 39 ( є ) [115]. є [116]. MnO [117] [118] [119] [120] [121]., - t=(37±0,5) C (24±2) М я,, - ь - : 1. ( ) [122]. -
40 40 2. ( ) [122].. 3. : = ( ),., %;, ; 1 2, 2 ;,. ( =8,4); S 4. ( ) [122]. 75± /. : В = М М М 1, ; 2,. 5. ( ) [122] ± /. : = М М М. 1, ; 2,. 6. [123]..
41 41 0,16 =7, ,59 =8, ( ) [123]. ( ) , : = V 1 - є, 3 ; V є, ( ) [123]. 75± /. : =. V 1 - є, 3 ; V 2 є, [123] %-.
42 [124] ( ) [123]. 0, %. є. 12. [124].. : 42 В = М М М,., %; 1, ; 2,. 13. [123]... -, : = h,. Q, ; k, ; m, ; h,. 14. [123].,
43 ,, [124] : =, -, / ;, ; V є, ;V 1 є,, ; V 2 є, ; V 3 - є,, ; 1000 є ; [122] [122] % : =,., %; ;,,.
44 18. [122] : = [ ] 44., %; ( ) ; ( ). 19. [125]., є 1. є [125]. 21. [125]. 5%-. я [126] М я: «.» [127, 128].
45 «.» [128, 129]. 3.,,.. 10, 10 37±0,
46 є,. 3. -, -, -,. 4..
47 47 3. є,, , є, є. є,, , є, є є., є, є є, є, є. є є, 70±2 є.
48 48 -, є,,,, [4]. є,.,. є є. : , є.,, є, є. є, є,, є. є є.., є : ( ) =10 11 ( ) =2 3. [11-19].
49 , ь. (n = 5, p 0,05) 20 1,0 1,0 3,0 20 1,0 2,0 3, / 0,52 0,68 0,70 0,61 ( ). 7,25 8,1 10,9 11,5 2,6-2,9, / 3 5,10 1,70 4,15 / 3 66,13 10,02 44,09 / 3 21,89 14,59 23,71 / 3 0,24 0,06 0,13 / 3 0,14 0,06 / / 3 0,005 / / / 3 / / / / 3 0,4 / / / 3 0,5 3,2 / є, є,., є 6,6. є 1,5. 66,7 %. є 4, 2. 1,7 / 3, 3
50 50. є 1,2. є. є є.,,, є,,,.,,, є., є. є. є, є, є є , є, ( 3.2)., -, :, -,. 3.2.
51 , є 9 %, 13 %, 15 %, 33 %, 3,49, є 2. є 41% ь ь - (Ч = 5, Щ 0,05) 2+ є ; ; є ; є., % , 10,38 6,89 8,98, % , % , %, / 100 ( ) ,7 0,17 0,07 0, є, є 1,4. 1,5.,, є, є., є
52 є ь - (Ч = 5, Щ 0,05) Mg, Fe Mg Fe є є. ( 6 ), % J ( ) ( ) ( ) 0,026 0,024 0, є, 27 %., є
53 53. 11,2 2, є, є. є,, :,,,. є. є. є [4-6].,,.,, % К толіт А оліт 10 0 копл т ч і ілк Міофі л і ілк одоп о ід од.3.1..
54 54. є 47 %, 13 %. є 14 %, 16 %.,. є, є є. -, NH + 3,. є.,,. -, К толіт А оліт Ко т оль 0, %, % Е, % Е, %. 3.2.,,.
55 55,., є 15 %, 4,5 %. є 21 % 11 %.,,., - (,,.). є,, є ь., є, -.. : 90/10, 80/20, 70/30, 60/40, 50/50, 40/60, 30/70, 20/80, 10/90 :,. ', 2 3, 20 %. 5,7 5, є. -,,
56 ,6 6,2 5,6 5,8. є 24 -.,,. є, Н 6,6 6,4 6,2 6 5,8 5,6 5,4 5,2 5 y = -0,1235x + 6, К толіт 90/10 80/20 70/30 60/40 50/50 40/60 30/70 20/80 10/90 Спі ід о е к толіт/ оліт.3.3. : 1, 2. Н 6,6 6,4 6,2 6 5,8 5,6 5,4 5, y = -0,1138x + 6,3447 К толіт 90/10 80/20 70/30 60/40 50/50 40/60 30/70 20/80 10/90 Спі ід о е к толіт/ оліт.3.4. : 1, 2.
57 57 є ( ) ( ). 70/30 є 0,18, 80/20 0,3, 90/10 0,5 100 % є 0,65. є 70/30 0,13., 80/20 0,25., 90/10 0,45, 100 % 0,6. 40/60 10/90 є. / 60/ %, 70/ %. є. є, є ,. є,.,., є,, є. є. є.. є є,
58 58, % y = -1,6267x + 68,527 К толіт 90/10 80/20 70/30 60/40 50/50 40/60 30/70 20/80 10/90 Спі ід о е к толіт/ оліт є : 1, 2., є 60/40., 66,5 %. 90/10 65,5 %, 80/20 63,9 %, 70/30 62,6 %, 60/40 60,4%. є 2,4 % 8,5 %., % y = -1,7418x + 70,86 К толіт 90/10 80/20 70/30 60/40 50/50 40/60 30/70 20/80 10/90 Спі ід о е к толіт/ оліт є : 1, 2., є /,.
59 59 60/40 61,9 %, 70/30 63,8 %, 80/20 65,4%, 90/10 66,9 %. 68,4 %. є 2,5 % 9 %. 0,3 % 0,7%., є = 7,25 7,45., є 2 % 7,5 % / 40/60 10/90... є.,. є, є є. є є є. є. є,. є., є, є
60 60 т т п те оо о і, % y = 1,4339x + 20,793 К толіт 90/10 80/20 70/30 60/40 50/50 40/60 30/70 20/80 10/90 Спі ід о е к толіт/ оліт є : 1, 2. т т п те оо о і, % y = 1,2988x + 20,907 К толіт 90/10 80/20 70/30 60/40 50/50 40/60 30/70 20/80 10/90 Спі ід о е к толіт/ оліт є : 1, 2., є 3,6 8,5 % / 60/ %, 2,8 7,6 % /. є, 3,5 8,3 %, 2,6 7,5 % / 60/ %.
61 61, є. є ,, є. є є 0,005 %.,, є,.,., є -. є, є є, є. є -, є є.. -. (NO-MЛ).. є, -., є.,
62 62. є. 5,6 є, є, є одоп о ід од К толіт А оліт Кількі ть іт о опі е ті, % ті кі ть ле, % є, і т л ко о о іт ту т і, / 2 1,8 1,6 1,4 1,2 1 y = -0,187x + 2,067 10/90 40/60 50/50 70/30 90/10 Спі ід о е к толіт/ оліт : 1, 2.
63 63, і т л ко о о іт ту т і, / 2,5 2 1,5 1 0,5 y = -0,281x + 2,515 10/90 40/60 50/50 70/30 90/10 Спі ід о е к толіт/ оліт : 1, 2. ( ) є.. / 90/10 є. є. є. є, є є '. '. = -700 є. -,, є. є є,
64 64 є.,. є.,, є. є.,.,, 90 % 10 % ь. є є. є,. є.. є, %.
65 і т олі, % 3 2,5 2 1,5 1 0,5 0 Ко т оль 10/90 40/60 Спі ід о е к толіт/ оліт 50/50 70/30 од 90/10 до до до до 2-2,5 1, ,5 0, ,5 ол, ді ,. є. ІКCХ,. ',,, є ь є, -
66 66.,,. є.,,,. є,,., є, є. -, ( ).,,,.,. «SЮЩrШ 500» - є. «PrШРОХ -95» -., PrШРОХ -95 SЮЩrШ 500, є.,.
67 3.4 (Ч = 5, Щ 0,05) ( ), * Progel -95 7,55 9,12 7,2 Supro 500E 4,95 6,68 4,62 67, PrШРОХ ,6 % SЮЩrШ 500E 44,6 %., PrШРОХ -95 4,8 % SЮЩrШ 500E 7 %.. є. є У, % y = 1,766x + 86,198 y = 1,612x + 36,916 А оліт 30/70 50/50 70/30 К толіт Спі ід о е к толіт/ оліт :1 - Progel, 2 Supro, 3 Progel, 4 Supro.
68 , 3.13,, є,. «Progel». 95 %, 90 %. «Supro», 44,7 %.. «Supro» 37,9%. є, є У, % 45 y = 1,562x + 34, y = 1,534x + 4, А оліт 30/70 50/50 70/30 К толіт : 1 - Progel, 2 Supro, 3 Progel, 4 Supro. Спі ід о е к толіт/ оліт, 68
69 69 «Progel» 5,2 % 6,1 %,. є 0,8 %.,, «Supro». 12,7 %, 4,8 %. 1,2 %. є. є СЕ, % y = 3,02x + 83,62 y = 3,17x + 58, А оліт 30/70 50/50 70/30 К толіт Спі ід о е к толіт/ оліт : 1 - Progel, 2 Supro, 3 Progel, 4 Supro.,. «Progel». є 7 % 98 %.
70 70 87 %. «Supro», 7 %.,, 6 %., є., є,. КК, % y = -0,75x + 14, y = -0,75x + 8,55 А оліт 30/70 50/50 70/30 К толіт Спі ід о е к толіт/ оліт : 1 - Progel, 2 Supro, 3 Progel, 4 Supro. 3.17, «Supro», 14 %..,, «Progel», 5 %.,, ( ) є -.
71 ,, є., ( «Progel»), ( є «Supro») є 71. є... -., (Ч = 5, Щ 0,05) ь ь ь % ь [130] : cps 7,29 8,7 8, cps 5,62 9,5 7, cps 7,64 8,2 7, cps 5,74 10,6 6, cps 7,0 9,1 7,4 ь 6 FD cps 6,68 11,2 4,5
72 ь ь ь % ь [130] : 7 SRC 35 cps 9,6 5,33 8,5 8 RCK 143 cps 9,03 9,4 7,4 9 FH cps 6,99 7,11 8, Н Ко т оль К толіт А оліт 1 0 К т о о ко о о де е у о Ко к К еді
73 73 Н Ко т оль К толіт А оліт 2 0 Аль і т т і FD157 К і SRC К і RCK Цел ло КМЦ FH , : 1, 0,56., 0,6., 0,9.., : 1,7., 0,72., 2,34., 0,64., 0,9.. -., :, ( ), - (, ).,,..,
74 0, ' кі ть, П,3%- о К т о о ко о о де е у о Ко к К еді Ко т оль К толіт А оліт є. є, є., 550, є , 400., 3000, є , є 800., 130, 290.,.
75 :.,.. 900, 300. ' кі ть, П,3%- о Аль і т т і FD157. Ко т оль К толіт А оліт ' кі ть, П,3%- о Цел ло КМЦ FH7000. Ко т оль К толіт А оліт ' кі ть, П,3%- о К і SRC К і RCK Ко т оль К толіт А оліт , SRC RCK є., є
76 КК, % 0,35 0,3 0,25 0,2 Ко т оль 0,15 К толіт 0,1 А оліт 0,05 0 К т о о ко о о де е у о Ко к К еді КК, % 0,5 0,45 0,4 0,35 0,3 0,25 0,2 0,15 0,1 0,05 0 Аль і т т і FD157 К і SRC К і RCK Цел ло КМЦ FH7000 Ко т оль К толіт А оліт : 0,08 %, 0,04 %, 0,05 %. :, 0,02 %, 0,06 % 0,01 %.
77 77,, 0,02 %, 0,04 %. SRC RCK 0,04 % 0,03 % 0,04 %. : є 0,01%, 0,03 %. є є -.., У, од / п еп ту Ко т оль К толіт А оліт 0 К т о о ко о о де е у о Ко к К еді , :
78 78 19 %, 9 %, 14 %, 16 %, 22 %, 12,5 %. 25 У, од / п еп ту Ко т оль К толіт А оліт 0 Аль і т т і FD157 К і SRC К і RCK Цел ло КМЦ FH ,5 %, 4,5 %, 20 %, 5,8 %, 11 %, 12,5 %., 11 %, SRC RCK 33 %. 1 У, у/ п еп ту 0,9 0,8 0,7 0,6 0,5 0,4 0,3 0,2 0,1 Ко т оль К толіт А оліт 0 К т о о ко о о де е у о Ко к К еді
79 , є,,. 1,2 У, у/ п еп ту 1 0,8 0,6 0,4 0,2 0 Аль і т т і FD157 К і SRC К і RCK Цел ло КМЦ FH7000 Ко т оль К толіт А оліт , : 16 %, 7,5 %, 10 %, 14 %, 12,5 %, 20 %, 12 %, SRC RCK 37 % 42 %.. є,. є -.,,, є.,.
80 80, є ( 2+, Mg 2+, Fe 2+, Fe 3+.) , ( ).,, 1,..,,,, -., Н у Progel C-95 Supro 500 E к толіт оліт ко т оль є.
81 81,,,,.,,,. Progel C-95 0,56, Supro E 500 0,5. Progel C-95 0,64., Supro E 500 0,7. Н 7 6,8 6,6 6,4 6,2 6 5,8 5,6 5,4 К т о о ко о о де е у о Ко к К еді к толіт оліт ко т оль є.,,,,. : 0,7., 0,25., 0,6., 0,5., 6,8.,,., 5,9., 6,15.
82 82 Н 7,2 7 6,8 6,6 6,4 6,2 6 5,8 5,6 5,4 5,2 Аль і т т і FD157 К і SRC К і RCK Цел ло КМЦ FH7000 к толіт оліт ко т оль є.,,,, є 5,9 6,05.. 6,6 6,7. SRC, 7,05., % Progel C-95 Supro 500 E к толіт оліт ко т оль є.
83 83,., Progel C %, Supro E %., є., % к толіт оліт ко т оль 62 К т о о ко о о де е є, є, 73,2 %.,,.,, 66,4 %. у о Ко к К еді
84 84, % к толіт оліт ко т оль Аль і т т і FD157 К і SRC К і RCK Цел ло КМЦ FH є.,. 75 %. є.,,,. ід, % Progel C-95 Supro 500 E к толіт оліт ко т оль.3.35.,.
85 85 ід, % К т о о ко о о де е у о Ко к К еді к толіт оліт ко т оль.3.36.,,, Progel C-95,, є 4 %, 125,7 %. Supro E 500, є 3 % 120,2 %.,. 126,8 %, 4,8 %.,, 115,4 %, 1 %, 5 % є,.
86 86 ід, % Аль і т т і FD157 К і SRC К і RCK Цел ло КМЦ FH7000 к толіт оліт ко т оль.3.37.,,.3.37,, є,,,. 2,5 %, 3%, 4 %.., є,
87 3.8., є, є є., є є, є,. є,, є.. є, є., є, [20, 21]., ". є - ". 3.6., є (n = 5, p 0,05) ( ), / Т 3 (Т ), / 3 87
88 Т (Т. ), /100 3 Т Т Т, / 3 є є 180 /. є є. 20, 53. є. є, ь EsМСОrТМСТК МШХТ Salmonella. є [21, 22]. EЬМСОrТМСТК МШХТ Salmonella.. є.
89 «,». EЬМСОrТМСТК МШХТ Salmonella, (Ч = 5, Щ 0,05) Salmonella Escherichia coli є 37. є, Salmonella 2,5. E.coli. є 23 %, є 8 %.,. є, є 2,6. SКХЦШЧОХХК 4,4, EЬМСОrТМСТК МШХТ 4,0., Salmonella Escherichia coli. EЬМСОrТМСТК МШХТ Salmonella.
90 90, ,, ( ),. є є. -, NH + 3,. є.,..,,. є ,,,,,. є, ( 3.1). є ( 3.2) є. є - -.
91 91,, є ( 3.4). є, є є '. '. = -700 є. -,, є. є є, є.,. є., ( 3.4), є. ІКCХ. ( 3.5) ІКCХ.. є. ( ), є,,. є,.,.,
92 92 ( ) є.,,.., є є. є, є. є є., ( 3.8).,, є є,... [8, 10-16, 20-22, 24, 26]. ( 3.9) : є, є. є. є, є -..
93 , , є - ( 2,8 7,5 %)., є. 3.., є,. 4., є , є,,. є., є 4 6 %.
94 EЬМСОrТМСТК МШХТ Salmonella. [ ]., 3,
95 95 4.., :, ь -., (, ),,,., , 100, , є.,
96 %, 6.,, 2,5-%.,., , % y = 1,3933x + 0, /10 80/20 70/30 60/40 50/50 40/60 30/70 20/80 10/90 / : 1, 2.. 8,4 %, 90/10 7,2 %; 80/20-6,1 % ; 70/30-5,3 %; 60/40-3,6 %; 50/50 2 %. / 40/60 10/90
97 97 0,4 % 3,6 %.. є..,, є -,.,. є є,. є, є., є, є. є., Д3,4Ж,,, є /20 40/60., / 30/70 10/90 -.
98 20/80 30/70 40/60 10/90 50/ /40 90/10 70/ / /80 30/70 40/60 10/90 50/ /40 90/10 70/30 80/ , , - «- 40/60» -, є,,.,, є ' - -.,,
99 6-, є. 90/10, 80/20, 20/80 10/90.. є 70/30 20/80 30/70 40/60 10/90 50/ / , є,.,., '. - 70/30 10/90.,, -. 60/40 90/10 70/30 80/
100 100 10/90 20/80 30/ /10 80/20,. 40/60 70/30 50/ / /80 30/70 40/60 10/90 50/ /40 90/10 70/30 80/ /30 40/70, є.. 30/70-10/90,., 90/10 80/ '.,,.
101 101,. / : 70/30-40/60.. є «100 % - 70/30»,. ( / ) 90/10,,,. 60/40 10/90. є,.. / 70/30 50/50, Progel C95., 4.1, 10 % 10 %. 100 : 25, 30, 25. :
102 102, 2 3. Progel. 1/3 є,. 2/3. 1:18 ( : )..,,.,, 2,5-%., ід, % 135 y = -1,4897x + 130, к толіт 90/10 80/20 70/30 60/40 50/50 40/60 30/70 20/80 10/90 Спі ід о е к толіт/ оліт.4.7. : 1 Progel C95, ; 2.
103 103,,, є 129 %, 9 %. є,. 70 %, є. Progel C / ,4 90/ ,6 80/ / / / / / ,2 20/ ,4 10/ ,8, є. є.,,,,,. (10/90) :,
104 104,,,., / 70/30 40/60.. є,, є,.,. Progel C95,. / 70/30 40/60 5 % ь - PSE. '. ' є ' ( ),. ', ', '. є. є [62].. PSE (pale, soft, exudative,, ). є є,. ' є
105 105 Й. є, ' PSE є, є [62]. PSE є,. :. ',. є (5,2 5,5), Й. PSE.,,,, [62, 63]. ',,. Д58]. є - PSE. є PSE: «Longissimus dorsi» ( =5,4) «semumem branous» ( =5,3)., 20 % ( =5,75).., є NOR 100 % 40/60..
106 106 Н 6,4 6,2 6 5,8 5, ,4 4 5,2 10/90 40/60 50/50 70/30 90/10 К толіт Спі ід о е к толіт/ оліт PSE:1 - «semumem branous», 2 «longissimus dorsi», 3 «semumem branous», 4 «longissimus dorsi», 5 NOR. є ' ', ',. PSE.,, є -, є '., ' '
107 107, % 68 y = 8,5813ln(x) + 51, y = 2,7777x + 46, /90 40/60 50/50 70/30 90/10 К толіт Спі ід о е к толіт/ оліт.4.9. ' : 1, 2, 3, 4.,,.. ' ' PSE. є, є.., ' , - (, ) (PSE). 8 %., ', є ',.
108 108, % y = -0,84x + 29,607 1 y = -0,7257x + 26, /90 40/60 50/50 70/30 90/10 / PSE: 1, 2, 3, 4. / «.» PSE , ,5 90/ ,8 70/ ,3 50/ ,8 40/ ,3 10/ ,5
109 109,, є -. ', %, 8 %.. ( / ) 70/30 40/60. є - PSE ь. ' є ',., '., : ',. ' є., : - 89 % ( 2,5 %) 1 % - 10 %
110 110 / - 10/90, 40/60, 50/50, 70/30, 90/10.. ' 25 % '. ' '. ' 100±5. 25 %. : 89 %; 10 %; (2,5% ) 1 %. 16 / 12 : - 20, ± ' є. є '.,, є.
111 111, % y = -2,35x + 17,33 10/90 40/60 50/50 70/30 90/ : 1-, 2. Спі ід о е к толіт/ оліт 2 1,, ' , 50/50 90/10 є 3,8 7,3 %. є ( ). ',.
112 К/А 90/10 К/А 70/30 10 Ко т оль К/А 50/50 ді е і 7 ді е і К/А 90/10 К/А 70/30 ді е і 7 ді е і 10 Ко т оль К/А 50/ , 90:10.,. ' ', '.. - / 40/60 70/30. / 10/90. К/А 10/90 К/А 40/60 до е і К/А 10/90 К/А 40/60 до е і
113 113 К/А 90/10 10 Ко т оль К/А 10/90 ' 90 10, К/А 70/30 К/А 40/ ді е і 7 ді е і К/А 50/50 до е і ,. є '.,,. К/А 90/10 Ко т оль К/А 10/90, ',. К/А 70/30 К/А 40/60., ді е і К/А 50/50 до е і 7 ді е і ,.
114 114, / 10:90.,, є -.. '.. є, '. 90/10, 10/90.,., / 40/60 70/30. / 10/90 є,,. / - 90/10 є,, К/А 90/10 К/А 70/30 ді е і 7 ді е і 10 Ко т оль К/А 50/50 К/А 10/90 К/А 40/60 до е і '.
115 / 20 % 40/60 70/30 2 5,3 % %. 3. PSE,. 4. /. є 3 7,3 %,. 5..,., 4, [140, ].
116 є -. є.,. є, є.,,,,,. є. :,,, [ ] є. є. 1, '. 3,. 6 3.,. 5.1.
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118 118 - ' : +,,,., LОЮМШЧШЬЭШМ. є ', '., є, є., є,., -. ',,,. ' 0 +4., ', -.. ' ЬОЮНШЦШЧКЬ МСrШЦШЛКМЭОr,, RСШНШЭШrЮХК TШrЮХШЩЬТЬ. є - '. є, 5-.
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124 , 2. є,, /. є. є ь - Salmonella P.vulgaris St.aureus 10/90 40/60 50/50 70/30 10/ '. ( ) -,.,
125 125 є '.. 72, 62. є, 62,. 1 є є. '. ( ) : / 10/90, 40/60, 50/50, 70/30, 90/ = , / /10 70/30 50/50 40/60 10/90 /
126 126, / /10 70/30 50/50 40/60 10/90 / / 10/90 є 6 7., є., є є. 70/30 є 2 7. є. -, E.МШХТ, SЭ.КЮrОЮЬ, P.ЯЮХРКrТЬ, SКХЦШЧОХХК,,.
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131 ,,, є - ( 2,8 7,5 %). є. 3., 50/50 90/10 є %, %. 5.,,,. є 4 6%. 6.. Escherichia МШХТ SКХЦШЧОХХК.
132 ,3 % 40/60 70/30. є 3 7,3 %,. 8., є PSE,. 9., є 2, є / 10/90 40/ є 56,72...
133 133 1.,.. [ ]/...:, ,.. Д Ж/..,.. //.: (4) ,.., [ Ж/..,..,..,..,, ,... /..,..,....:, ,.. : -. Д Ж/..,..,.., H.A., , Д Ж/..,.....: -, ,..... Д Ж/..,... :. -, ,... Д Ж/..,.,.,. // ,... Д Ж/.., H.A., A.B., B....:, ,.. -,. " " " ё ". Д Ж/... -.:,. 1, 1990, 67.
134 ,... Д Ж/..,.,.,..//, ,.. Д Ж/..,..,... // ,.. Д Ж/..,..,...:, ,... Д Ж /... :, ,.. Д Ж/.. // 2.,.1...:, ,.. :,, /..,..,.., :, Aider, M. et al. Electro-activated aqueous solutions: theory and application in the food industry and biotechnology [ ]//Innovative Food Science & Emerging Technologies Gnatko, E. N. et al. Emergence of the science and technology of electroactivated aqueous solutions: applications for environmental and food safety [ ]//Environmental security and ecoterrorism. Springer Netherlands, Podkolzin, A. A. et al. Effects of Electroactivated Solutions on Antioxidant Enzymes [ ]//Bulletin of experimental biology and medicine ,.. : Д Ж/..,..,..,..,.. //.:, ,.., Д Ж/
135 135..,..,... // ,.. : Д Ж /..,..,... //.:, ,... Д Ж/..,.., A.M.. //, ,.. ё :. Д Ж/..,..,.. - :, 1988, ,.. Д Ж/..,..,.. //, ,.., Д Ж/.. //,,, ,.. Д Ж/..,.. //, , - 3, , P.A. : -. Д Ж/.. // -.-.:, ,... Д Ж/..,..,..
136 136,.. // , ,.. Д Ж/.. //,, 1989, ,.. : Д Ж/., ,... Д Ж/..,.. //.., " ":,. 1, ,.A Д Ж/.. -. : ,.. : : Д Ж/.. -, ,... Д Ж/.., H.A., A.B.,....:, ,.. -.
137 137 Д Ж /..// -. -, ,.. : Д Ж/.., ,.. -. Д Ж/..,..,... -, ,.. Д Ж/.. // ,.. Д Ж/.A.,.., A.A., A.A. // , ,.C. ё Д Ж/.. - :, ,.. - Д Ж/..,..,....:, ,..,.... Д Ж/.. -.:, ,... Д Ж/..,..,... :,
138 ,... Д Ж/.., A.A.,.. //. 1989, ,... Д Ж/.. // , ,.. Д Ж/..,.. //, (95). C ,... Д Ж/..,..,,..,..,.. //. 6, ё,... Д Ж/ ё.. -.:, , Д Ж/..:, Д Ж/.. :, , A. M. Д Ж / A. M. //., ,.. ё ё..... [ ]/.. :
139 Cook, C.F. et al. PSE meat [Text]/ Cook, C.F., Meyer, E.W., Catsimpoolas, N., and Sipos, E.F. Proceedings of the 15th European Meeting of Meat Research Workers, Helsinki Prieto N. et al. Application of near infrared reflectance spectroscopy to predict meat and meat products quality: A review[text]/ Prieto N. et al.//meat Science Damez J. L. Quantifying and predicting meat and meat products quality attributes using electromagnetic waves: An overview [Text]/ Damez J. L., Clerjon S. //Meat science Li C. et al. Meat quality and cooking attributes of thawed pork with different low field NMR T 21[Text]/ Li C. et al. //Meat science ,.. PSE [ ]/..,.. //.. «,»,., 1990, Scheper J. Influence of environmental and genetic factors on meet quality [Text]/ /Scheper J. // Muscle function and porcine meat quality p Pfeiffer H. Possibilities of early recognition of deficieneies in the quality of meat particularly considering biochemical parameters and halothane reactivity test [Text]/ Pfeiffer H. // Muscle Function and Porcine Meat Quality p Schworer D. Parameters of meat quality and stress resistance of pigs [Text]/ Schworer D. // Livestock Product. Sci v.7. N.4. p ,.. PSE DFD [ ]/..,..,.. //, (05)
140 Brown, S. N. Meat quality in pigs subjected to minimal pre-slaughter stress. [Text]/ S. N. Brown, P. D. Warriss, G. R. Nute, J. E. Edwards, and T. G. Knowles // Meat Sci. 2003, Gallo, C. Effects of journey and lairage time on steers transported to slaughter in Chile. [Text]/ Gallo, C., Lizondo, G. and Knowles, T. G // Veterinary Record Forrest, J Meat Quality Problems. Download from quality_problems.html on 11/06/ Nanni Costa, L. Combined effects of pre-slaughter treatments and lairage time on carcass and meat quality in pigs of different halothane genotype. [Text]/ Nanni Costa, L., Lo Fiego, D. P., Dall, O. S., Davoli, R., and Russo, V. // Meat Science Bowker, B. C. Muscle metabolism and PSE pork. [Text]/ B. C. Bowker, A. L. Grant, J. C. Forrest, and D. E. Gerrard // Proceedings of the American Society of Animal Science Adzitey, F. Pale soft exudative (PSE) and dark firm dry (DFD) meats: causes and measures to reduce these incidences - a mini review. [Text]/ F. Adzitey, H. Nurul //International Food Research Journal ,... [ ]/.. -.:, ,.. -. [ ]/..,..,.. / - :, ,... [ ]/..,.. / -.:, , P.M.. [ ]/.. //
141 ,... [ ]/..,..,..,.. // :,..-, ,..,. [ ]/.. -.: , B.C.. [ ]/ B.C.,.., C.B. // " / ". -, ,.. :..... [ ]/.. / ,.. [ ]/..,..,... // :,. I. -, TКrЭц, R. Meat-derived protein ingredients. [Text]/ R. TКrЭц // Ingredients in meat products, Springer New York, pp Youssef, M. K. Effects of protein level and fat/oil on emulsion stability, texture, microstructure and color of meat batters. [Text]/ M. K. Youssef, S. Barbut // Meat science, (2), - pp Youssef, M. K. Effects of two types of soy protein isolates, native and preheated whey protein isolates on emulsified meat batters prepared at
142 142 different protein levels. [Text]/ M. K. Youssef, S. Barbut // Meat science, (1), - pp ,... [ ]/..,..,.../, " ", -.:, ,.. [ ]/..,.. // : , ,.., [ ]/.. // ,.. [ ] /.,. M.. / -,., , P.M.. [ ] / P.M.,.. /..:, , H.H. ё [ ] /.. / -.:, ,.. [ ] /.. //, ,.. [ ] /..,.,.. //
143 ,..,... [ ] /..,.. / -,, ,... [ ] /..,.. //, , - 8, ,.. ё..... [ ]/.. / -.:, , H.H... [ ]/..,..,.. / -.:, ,.. -. [ ]/..,... //.. " ". -., ,..,..... [ ] /..,.../ -.:, ,... [ ] /.. // ,.. -. [ ] /..,..,...// III "...",..,,,,. - M,
144 97.,.., " " ( ). [ ] /..,.., H.A. //.-.: ,.. " "[ ] /.., H.A.,..,.. // ,.. :. [ ] /..,..,.. // ,..,. [ ] /.. / :, ,.. Д Ж /..,.. // Neidhardt, F. C. Escherichia coli and Salmonella typhimurium. Cellular and molecular biology. Volumes I and II. [Text]/ Neidhardt F. C. et al. // American Society for Microbiology, Magnusson, K. E. Surface charge and hydrophobicity of Salmonella, E. coli, Gonococci in relation to their tendency to associate with animal cells. [Text]/ Magnusson K. E. et al. //Scandinavian journal of infectious diseases. Supplementum Franz, E. Ecology of E. coli O157: H7 and Salmonella enterica in the primary vegetable production chain. [Text]/ Franz E., Van Bruggen A. H. C. //Critical reviews in microbiology Hopkins, K. L. Mechanisms of quinolone resistance in Escherichia coli and Salmonella: recent developments [Text]/ Hopkins K. L., Davies R. H.,
145 145 Threlfall E. J. //International journal of antimicrobial agents ,.. [ ] /.. // Aider, M. Electro-activated aqueous solutions: theory and application in the food industry and biotechnology. [Text]/ Aider M. et al. //Innovative Food Science & Emerging Technologies Gnatko, E. N. Emergence of the science and technology of electroactivated aqueous solutions: applications for environmental and food safety. [Text]/ Gnatko E. N. et al.//environmental security and ecoterrorism. Springer Netherlands, Li, C. T. Myofibrillar protein extracts from spent hen meat to improve whole muscle processed meats. [Text]/ Li C. T. //Meat science Pietrasik, Z. Influence of freezing and thawing on the hydration characteristics, quality, and consumer acceptance of whole muscle beef injected with solutions of salt and phosphate. [Text]/ Pietrasik Z., Janz J. A. M. //Meat Science ,.., [ ] /.. //, ,... [ ] /.. // ,,
146 ,.. [ ] /..,..,.../.:, : : ,.... [ Ж/..,..,.. / -.:, ,.. «,». [ ]/..,..,.. / -., ,... [ ]/..,..,.. / -.:,
147 ,..,, : [ ]/..,..,..,...:, ,... [ ]/ / -, ISBN: ,.. '. [ ]/.. //.. II -. :, ,... [ ]/..,... // «: -», : Д Ж /.:..,.. Д.Ж. :, ISBN ; 133.,... [ ]/..,.. //,.. :, ,... [ ]/..,.. // - - : ,.. -. Д Ж/
148 148..,.. // -Є, /10 (75) ,... Д Ж/..,.. //, , 7 (25) ,... Д Ж/..,.. // : -,., :, ,... Д Ж /.. //.. I I - :, ,... Д Ж/..,..,.. // EКЬЭ EЮrШЩОКЧ SМТОЧЭТПТМ JШЮrЧКХ. Warsaw, Poland - 3 (3) ,.. -. Д Ж/.. //., , 2 (30) ISSN Vinnikova, L. G. Improving efficiency of the dry protein preparations hydrated with the electro activated water [Text]/ L. G. Vinnikova, K.V. Pronkina, A.V. Kisheniia// Ukrainian Journal of Food Science, 2015 Vol. 3, Issue 2. pp ,... Д Ж/..,..
149 149 // :, ,.. Д Ж/..,.. //.., (65) ,... Д Ж/..,.. //, /3(29) ,... Д Ж/..,..,.. //, /4(30) ,... [ ]/..,.. //.. I... : ,.. ʼ PSE. Д Ж/..,.. // //,.. - : ,.. PSE. Д Ж/..,.. //, (31) Vinnikova, L. G. The changes of characteristics of the pork whole muscle meat products while using the electrolyzed water [Text]/ L. G. Vinnikova, K.V. Pronkina //, (2)
150 ,... Д Ж/..,.. //, ,... Д Ж/..,.. // :....., 28 29, ,... Д Ж/..,.. //, /3(29) ".. " ( ) Vandendriessche, F. Meat products in the past, today and in the future. [Text]/ Vandendriessche, F. //Meat Science Zhang, L. Quality of radio frequency heated pork leg and shoulder ham. [Text]/ Zhang L., Lyng J. G., Brunton N. P.//Journal of food engineering Smith, D. P. Marination, cooking, and curing of poultry products. [Text]/ Smith D. P., Acton J. C. //Poultry Meat Processing. CRC Press, Boca Raton, Florida, USA БКrРКвя, M. Effects of a pre-massaging stage (sequence of pressure impacts) in the manufacture of cooked whole muscle meat products. [Text]/ БКrРКвя M. et al. //Girona, Spain. 2007
151 151
152 152
153
154 154 є -. (, -,,,.),. є є є /.,,,.. 1 є (. 1). / 1,. 1,,. 1 1,, , , , , , ,2 3096,8
155 1,. 1,, ,,. 3 23,1 69,3 22,1 66,3 1,5 0,9 1,35 0,9 1, ,2 56,4 1,2 56,4 75 4, , ,3 44,2 455, ,5 890,95 ь , ,8, 41208,31., 39838, ,51. - є 10% : т = / (1) B -, ;,. - : - :.. = 41208,3 10 / 100 = 4120,8 ; - :.. = 39838,8 10/100 = 3983,9. є 6%, : - :.. = 41208,3 6 / 100 = 2472,5 ; - :.. = 39838,8 6/100 = 2390,3.
156 156, є, є. ( ) 1,6 *. є: =, = Вт (2) 250 ; 4. є: = =, =, (3) 2-15%. : з =, =, = (4) = % : = з, =. =. (5) : =1,1*( +T + + ) (6) : ; є 3% ; -, є 2% ;, є 15% ; 1,1 є, є,.,, - 20%. є :
157 157 = 1,1*1,2*18200 = є 20%: = * (7),, 20% = 24024*0,2 = 4804,8. : = (8) є, ; 1,.. : : = (9),. ;, є 18%. = 1522,58 (1522,58 * 0,18) = 1248,52. = 1453,36 (1453,36 * 0,18) = 1191,8. є, : = (10) = 1248, ,8 = 56,72. 2.
158 158 2 є «ь ь» 3086, ,32-99, ,4 2948,1-101,3 36,82 39,22 2,4 40,89 41,88 0,99 66,6 71,4 4,8-24,02 24,02 є 1, , ,42-69,22 1, є, , , ,58 69,22,. 1191,8 1248,52 56,72 :.. є, є 56,72., ( ) 24,02..
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