Meat quality estimation of the Estonian White Large pigs and of some crosses of pigs
1998
Rei, M. | Kirikall, V. | Tepper, M. (Estonian Agricultural Univ., Tartu (Estonia). Meat Inst.)
The aim of the present research work was to investigate the possibilities of improving pork quality by using the crosses of pig. The investigated crosses were as follow: Haempsir x Estonian Yorkshire (H x Y), Estonian Yorkshire x (Estonian Landrace x Estonian Yorkshire) - Y x (L x Y) and Estonian Yorkshire (Y) as control. Carcass length backfat thickness, lean meat content, pH1, pH24, pH48, water, ash, fat and protein content, water binding capacity, colour and drip loss were determined. It appeared, that carcasses and meat with the best characteristics were obtained from the cross Yx (LxY). The main characteristics were: carcass length 101,8 cm, backfat thickness on the 6th- 7th rib -24,4 mm, lean meat content 52,3 per cent, colour - 7,0 points, water binding capacity - 49,95 per cent, drip loss -3,71 per cent. Hampshire is not recommended for our reasons - this breed does not improve the quality characteristics - the main reason is the low percentage of lean meat at the carcasses (49,8 per cent) and the low percentage of water binding capacity (42,88 per cent). It is perspective to carry on the investigation of pork quality of different crosses to produce pork with high technological
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Эту запись предоставил Estonian University of Life Sciences