Meat quality of Danish Yorkshire porkers and their hybrids with Polish Large White pigs
Kortz, J. | Otolinska, A. | Rybarczyk, A. | Karamucki, T. | Natalczyk-Szymkowska, W.(Szczecin Agricultural University (Poland). Dept. of Livestock Products Evaluation)
The examination included 48 fatteners originating from Polish Large White and Danish Yorkshire sows and Yorkshire boars. After carcass dissection into half-carcasses, meatiness measurements were made with a computer-coupled PQM-I/ZP apparatus. 45 min after slaughter, pH1 was measured with the help of a CP-251 microcomputer pH-meter in the longissimus muscle between lumbal vertebrae 4 and 5 of the right-hand half-carcass. After 24h of cooling, meat samples were collected from the lumbal vertebrae 1-4 section of the longissimus muscle of the right-hand half-carcass, 48h after slaughter a complex meat quality evaluation was carried out with sensory, physiochemical and chemical methods and meat quality indices pHs (integrated mean pH value), I2 (quality index), Q11 (mean quality index calculated from 11 meat quality traits), were calculated. In crossbreed fatteners, a lighter and less stable meat colour was found when compared with pure-bred Yorkshire pigs, which may point to their lowered quality level. The obtained results suggest that the meat of both fattener groups is of good quality. It may be stated in keeping with the goal and the hypothesis of the study that the use of the Danish Yorkshire breed may affect the raw material in the selected supply base, but the scale of that influence depends on the import volume
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