Comparison of culinary and technological properties of meat from selected genetic groups of pigs
2005
Grzes, B., E-mail: [email protected] | Pospiech, E. (Poznan Agricultural University (Poland). Inst. of Meat Technology) | Kocwin-Podsiadla, M. | Krzecio, E. (University of Podlasie, Siedlce (Poland). Dept. of Pig Breeding and Meat Quality Evaluation) | Kuryl, J. (Polish Academy of Sciences, Jastrzebiec (Poland). Inst. of Genetics and Animal Breeding) | Lyczynski, A. (Poznan Agricultural University (Poland). Dept. of Animal Origin Material) | Mikolajczak, B. | Iwanska, E. (Poznan Agricultural University (Poland). Inst. of Meat Technology)
The aim of this study was to compare culinary and technological properties of meat obtained from five genetic groups of pigs. The investigations comprised 174 pigs of Danish Landrace (L), Danish Landrace x Duroc (LxD), Danish Landrace x Yorkshire (LxY), (Danish Landrace x Yorkshire) x Duroc [(LxY) x D] and the 890 line. The highest tenderness values were determined 48 h after slaughter in the meat of L x D porkers, whereas 144 h after slaughter - in the meat obtained from the (LxY) x D crosses. The L x D meat was also characterized by lower (p lesser or equal 0.05) storage losses 48 h after slaughter in comparison with the meat obtained from the LxY and (LxY)xD genetic groups. The meat obtained from the (LxY)xD hybrids received the highest notes for its juiciness and was also characterized by the highest water holding capacity estimated on the basis of the amount of centrifugal drip and thermal losses 144 h after slaughter. The meat from line 890 received the worst assessment for its culinary properties
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