Relationship between the level of water-soluble protein and carcass traits, slaughter value and meat quality traits and indices in pigs transported from different distances to meat processing plant
1999
Karamucki, T. | Kortz, J. | Gardzielewska, J. | Jakubowska, M. | Natalczyk-Szymkowska, W.,Szczecin Agricultural University (Poland). Dept. of Livestock Products Evaluation
Relationship between water-soluble protein level and carcass traits, slaughter value and meat quality traits and indices was studied in pigs of body conformation similar to that found in Polish Large White x Polish Landrance hybrids. The animals were transported to meat processing plant from a distance of less or equal 25 km (176 pigs) or greater or equal 50 km, but not more than 120 km (173 pigs). Correlation between water-soluble protein level and studied slaughter value and meat quality tratis and indices was higher in pigs trasported from a distance greater or equal 50 km than in those transported from a distance of less or equal 25 km. This difference may lead to supposition of stronger stress reaction in animals transported to slaughterhouse from a distance greater or equal 50 km. One may presume taht value of that correlation is affected by the frequency of PSE meat. No significant correlation (either P less or equal 0.001 or P less or equal 0.05) were observed between water-soluble protein content and back fat thickness
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