[Effect of a Saccharomyces cerevisiae yeast preparation on the quality of pork].

Studies were carried out to ascertain the effect of a preparation produced from yeasts of the Saccharomyces cerevisiae species on some indices characterizing the quality of pork. Studied was the chemical composition, the pH values at the 45th minute and the 24th hour post mortem, the content of tryptophane and oxiproline as well as the colour of meat obtained from musculus longissimus dorsi. It was found that the preparation had no negative effect on the indices, characterizing the quality of meat.