RESEARCH ON THE CHANGES OF pH VALUES AND SOLUBLE PROTEIN CONTENT IN DIETS BASED ON BEEF MEAT

Ancuţa Elena Coşuleanu, Roxana Lazăr, P.C. Boişteanu

Abstract
The purpose of this study is to analyze the changes of pH values and soluble protein content in diets based on beef meat after their ingestion. The biological material used was represented by mini pigs female, bred Göttingen, which were alimented with diets that had in their composition beef meat and after ingestion the stomach contents was collected in kinetics. Beef meat used was represented by the Triceps brachii muscle collected from a Charolaise bull. Analyzing the data on the pH variation between 15 and 330 minutes after ingestion, there was observed a downward trend of the values, the maximum value being achieved in the first 15 minutes (6, 10) and the minimum was of 1.28 at 240 minutes. In terms of protein content it has been observed a reverse trend compared to the one of pH from 0.2348 mg/ml and reaching a maximum of 0.5722 mg/ml.
The obtained results analysis indicates that as the pH decreases the amount of soluble protein increases, the animal factor having a great influence.

Key words: gastric pH, protein content, diet, beef meat