Effect of the slaughter weight on basic chemical composition of pork
2007
Okrouhla, M.,Ceska Zemedelska Univ., Prague (Czech Republic). Katedra Specialni Zootechniky | Stupka, R.,Ceska Zemedelska Univ., Prague (Czech Republic). Katedra Specialni Zootechniky | Citek, J.,Ceska Zemedelska Univ., Prague (Czech Republic). Katedra Specialni Zootechniky | Sprysl, M.,Ceska Zemedelska Univ., Prague (Czech Republic). Katedra Specialni Zootechniky | Kluzakova, E.,Ceska Zemedelska Univ., Prague (Czech Republic). Katedra Specialni Zootechniky | Trnka, M.,Ceska Zemedelska Univ., Prague (Czech Republic). Katedra Specialni Zootechniky
The objective of this work was to evaluate the effect of slaughter weight on basic chemical composition of major pork meat cuts from 120 hybrid pigs. Pigs were sorted into 4 groups according to their live weight as follows: 1) up to 100 kg; 2) 100.1-110 kg; 3) 110.1-120 kg; 4) 120.1 kg and more. Muscle samples (neck, ham, chop, shoulders) were taken from the right halves of pig carcasses. Body weight had a significant effect on the concentrations of water, intramuscular fat (IMF), crude proteins and ash. The values of the studied variables were also influenced by meat cuts. Water content usually decreased with increasing body weight, the highest values were found in the shoulders. IMF concentration showed the highest variability. Its values were the highest in the neck (12.4% in the group 4), the lowest in the chop (1.6% in the group 3). The highest protein conc. were in the chop (22.3-23.6%), the lowest ones in the neck (18.8-20.2%). The highest/lowest values of ash conc. were obtained in the ham/shoulder (1.68/0.99%) in the group 1. IMF conc. usually increased with increasing body weight, whereas the trends in protein and ash conc. increase depended on the meat cut.
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