Chemical composition and quality of lean in PLW, PL and Pulawska fatteners originating from Lublin region (Poland)
Stasiak, A. | Kamyk, P.(Akademia Rolnicza, Lublin (Poland). Katedra Hodowli i Technologii Produkcji Trzody Chlewnej)
The studies involved 48 fatteners (16 animals each of PLW, PL and Pulawska breed) subjected to slaughter in the Slaughter Factory of Lukow (Polnd). Samples were taken from the musculus longissimus dorsi (loin) and great musculus adductor (ham) of every right half. These were subjected to physical, chemical and sensory analyses (only loin). The analyses included pH1, pH2, water absorption, colour and chemical composition of loin and ham. Numerical data were statistically analysed using software SPSS/PC, where statistical differences between groups were verified with Duncan test. The quality of loin and ham lean for wbp, pbz and Pulawska pigs did not differ from that of normal meat, referring to particular physicochemical traits. The lightest lean originated from Pulawska fatteners. It was found during sensoric assessment that Pulawska breed was characterized by the lean of great consumption usefulness
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