CHANGES OF LACTIC ACID QUANTITY AND pH IN CATTLE MEAT INFECTED BY ECHINOCOCCOSIS

Authors

  • B.H. Khachatryan Zoological Institute of Scientific Center of Hydroecology and Zoology of NAS RA, Armenia
  • V.V. Abrahamyan Armenian National Agrarian University, Armenia

DOI:

https://doi.org/10.46991/PYSU:B/2013.47.2.048

Keywords:

cattle, echinococcosis, lactic acid, pH, meat maturation

Abstract

The meat samples from ten healthy and ten echinococcosis – infected animals were examined in the order to compare concentrations of lactic acid and pH changes, which significantly affect the process of meat maturing. Studies have shown that meat maturing process during echinococcosis is too weak which increases the risk of contamination with microorganisms and decrease its food value and retention time.

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Published

2013-07-08

How to Cite

Khachatryan, B.H., and V.V. Abrahamyan. 2013. “CHANGES OF LACTIC ACID QUANTITY AND PH IN CATTLE MEAT INFECTED BY ECHINOCOCCOSIS”. Proceedings of the YSU B: Chemical and Biological Sciences 47 (2 (231):48-51. https://doi.org/10.46991/PYSU:B/2013.47.2.048.

Issue

Vol. 47 No. 2 (231) (2013)

Section

Biology

License

Copyright (c) 2013 Proceedings of the YSU

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.