Influence of season on pig carcass and M. [Musculus] semimembranosus quality
2011
Džinić, N.R., Faculty of Technology, Novi Sad (Serbia) | Petrović, Lj.S., Faculty of Technology, Novi Sad (Serbia) | Tomović, V.M., Faculty of Technology, Novi Sad (Serbia) | Jokanović, M.R., Faculty of Technology, Novi Sad (Serbia) | Šojić, B.V., Faculty of Technology, Novi Sad (Serbia)
Partial dissection method showed significantly higher (P is less than 0.05) meat yield in carcas-ses of pigs fattened in the winter (57.5%), comparing with the meat yield of pigs fattened in the autumn (55.2 %), but not significantly higher comparing to the meat yield of pigs fattened in spring (56.4 %) (P is greater than 0.05). On the basis of technological parameters (pH sub(i), pH sub(u), colour sub(u) – L* and water-holding capacity) and our own criteria for evaluating the technological quality of meat, it was determined that the incidence of PSE (pale, soft, exudative) meat Musculus semimembranosus was the highest in the spring (51.4%), lower in the autumn (29.8%), and the lowest in the winter (28.9%). The greatest incidence of RSE (reddish, soft, exudative) and RFN (red-dish, firm, non-exudative) meat M. semimembranosus was found in winter (33.3%). The incidence of PFN (pale, firm, non-exudative) meat Musculus semimembranosus was the greatest in autumn (40.5%), while in winter and spring it was quite low, and approximately the same (2.0%). The lowest incidence of DFD (dark, firm, dry) meat (Musculus semimembranosus) was in winter (2.2%), and in autumn and spring it was 4.8% and 5.8%, respectively. The protein content in Musculus semimembranosus from the halves of pigs, in different seasons, was higher than 21%, and this is the demand that has to be fulfilled in modern breeding of pigs. The average free fat content in M. semimembranosus was very low, ranging from 0.75% in spring to 0.94% in autumn and winter.
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