Correlation between meat water-soluble protein content and carcass and meat quality traits of porkers differing in meatiness
2004
Karamucki, T. | Kortz, J. | Rybarczyk, A. | Gardzielewska, J. | Jakubowska, M. | Natalczyk-Szymkowska, W. | Otolinska, A. | Szaruga, R. (Szczecin Agricultural University (Poland). Dept. of Livestock Products Evaluation)
Studies covered 180 carcasses of fatteners with an average carcass weight of 82.1 kg, approximate in type to Polish Large White (PLW) and Polish Landrace (PL), classified to the respective classes of EUROP system (36 carcasses each: 18 gilts and 18 boars) based on their meatiness estimated with the help of an Ultra-Fom 100 apparatus. It was found that water-soluble protein content (both in regard to meat weight and total protein content) was positively correlated with carcass weight and length and backfat thickness. Moreover, positive coefficients of correlation were found between meat water-soluble protein content and sensory evaluation of meat colour, wateriness and texture and water-binding capacity, dominant wavelength and colour saturation as well as meat quality indices: pHU, pHS and O11. At the same time, negative coefficients of correlation were found between that trait and thermal drip value and meat colour lightness. Meat technological usefulness improved significantly with an increase in water-soluble protein content in meat and total protein with a simultaneous lessening of carcass musculature
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