The quality of pork from various pig genetic lines

Krasnowska, G., Wroclaw University of Environmental and Life Sciences . Dept. of Animal Products Technology and Quality Management; Salejda, A., Wroclaw University of Environmental and Life Sciences . Dept. of Animal Products Technology and Quality Management

The quality of pork from various pig genetic lines

2008

Krasnowska, G., Wroclaw University of Environmental and Life Sciences (Poland). Dept. of Animal Products Technology and Quality Management | Salejda, A., Wroclaw University of Environmental and Life Sciences (Poland). Dept. of Animal Products Technology and Quality Management

The purpose of the study was to analyze some pork quality factors with regard to various pig genetic lines. The study was conducted in spring on the material collected from fatteners born from sows of Polish Landrace (P.L.) breed matted with a cross-breed boar (pietrain (pi) x duroc (du)) and synthetic Hypor sows with PIC 337 boars. Two types of muscles were analyzed: m. longissimus lumborum and m. semimembranosus. The measurements included: dry matter, total protein, fat and collagen content as well as physicochemical properties, such as: colour, acidity and drip loss. Besides, the effects of heat treatment on the sensory value of the raw material, meat colour, exudate and tenderness were studied. The results of the study show that percent of meat in carcass of pigs under investigation amounted to 57%. As has been found, total protein content of the porcine muscles depended on the breed. Pork from the synthetic cross-breeds was higher in protein than that from P.L. x (pi x du) cross-breeds. Fat content of the muscles from the pigs of the synthetic line was lower than that from three-breed crosses pigs. M. semimembranosus from three-breed pigs were higher in collagen as compared to those obtained from the hybrids of Hypor x 337. The analysis of meat after heat treatment did not show any significant qualitative differences depending on the genetic lines of pigs. The sensory analysis showed a correlation between the sensory value and the genetic line only for m. l. lumborum.

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Mots clés AGROVOC

analyse organoleptique calidad carne de cerdo chemicophysical properties colageno collagen collagene contenido de materia seca contenido proteico crossbreds dry matter content heat treatment latvia letonia lettonie lipid content organoleptic analysis organoleptic properties poland pologne polonia pork productos del cruzamiento produit de croisement protein content quality recherche research teneur en lipides traitement thermique viande porcine

Informations bibliographiques

Editeur

LLU

Pagination

p. 144-147

D'autres materias

Teneur en proteines; Propiedades organolepticas; Investigacion; Analisis organoleptico; Propriete organoleptique; Propiedades fisicoquimicas; Contenido de lipidos; Qualite; Tratamiento termico; Propriete physicochimique; Teneur en matiere seche

Langue

anglais

Note

Summary (En)

3 tables

14 ref.

ISBN

978-9984-784-69-4

Type

Conference; Summary

Source

3rd Baltic Conference on Food Science and Technology FOODBALT-2008. Conference proceedings, Straumite, E..- Jelgava (Latvia): LLU, 2008. Baltic Conference on Food Science and Technology FOODBALT-2008, 3, Jelgava (Latvia), 17-18 Apr 2008.- 978-9984-784-69-4.- p. 144-147

Conférence

Baltic Conference on Food Science and Technology FOODBALT-2008, 3, Jelgava (Latvia), 17-18 Apr 2008

Sur AGRIS depuis: 2008-11-15

Format: AGRIS AP

Fournisseur de données

Cette notice bibliographique a été fournie par Fundamental Library of Latvia University of Life Sciences and Technologies

Découvrez la collection de ce fournisseur de données dans AGRIS

Liens

http://llufb.llu.lv/conference/foodbalt/2008/Foodbalt-Proceedings-2008-144-147.pdf http://llufb.llu.lv/conference/foodbalt/Foodbalt-Proceedings-2008.pdf

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