Impact of porcine fatty liver on the quality indicators of slaughter products

The article examines the impact of porcine fatty liver (hepatic lipidosis) on the quality indicators of slaughter products. Fatty liver disease is one of the most common liver pathologies in pigs, leading to impaired liver function and potentially affecting the quality of meat and other products derived from animals with this condition. This disease develops due to lipid metabolism disorders in the liver, resulting in fat accumulation in the organ, and in some cases, its dystrophy. The effect of fatty liver disease on the organoleptic and biochemical properties of pork is multifaceted and complex. This article studies changes in the color, texture, and taste characteristics of pork from pigs with fatty liver, as well as the chemical composition indicators, specifically the content of proteins, fats, and moisture. Fat accumulation in the liver reduces the body's ability to absorb certain nutrients, which may impact the nutritional value of the meat. The purpose of the study is to analyze changes in the physicochemical characteristics of the meat, such as fat, protein, and moisture content, as well as its organoleptic properties (taste, smell, texture). The study found that the presence of fatty liver disease in pigs leads to a decrease in the overall quality of meat due to metabolic disruptions, changes in its composition, and effects on organoleptic characteristics. To minimize the adverse effects of fatty liver on meat quality, preventive measures for this disease should be implemented during feeding and veterinary monitoring, alongside improvements in meat processing and storage technologies. The research confirms the need for a comprehensive approach to assessing pig health and refining meat quality control methods at all stages of the production process. It is recommended to consider the presence of fatty liver disease when evaluating pork quality and developing standards to ensure food safety.