Relationship between water-soluble protein level and meat quality traits and indices in pigs of different carcass weight and backfat thickness
1999
Karamucki, T. | Kortz, J. | Gardzielewska, J. | Jakubowska, M. | Natalczyk-Szymkowska, W.,Szczecin Agricultural University (Poland). Dept. of Livestock Products Evaluation
A population of 349 pigs was studied having habitus similar to that of Polish Large White x Polish Landrance hybrids. Correlation was investigated between water-soluble protein level and meat quality traits and indices in groups of pigs demonstrating different carcass weight and backfat thickness. This correlation was also studied in the entire pig population, after eliminating the effect of carcass weight and backfat thickness variation. In the group of pigs of heaviest carcass weight, the highest correlation coefficients were found between water-soluble protein content and water holding capacity, thermal drip, dominant wavelenght, lightness and saturation of meat colour in comparison with other groups of pigs of medium and low carcass weight. In the group of pigs of medium backfat thickness, most frequently demonstrating PSE and partly PSE meat, higher correlation coefficients were noted between water-soluble protein level and water holding capacity, thermal drip, dominant wavelenght, lightness and saturation of meat colour and pHu in comparison with pigs of thin and thick backfat layer. In the studied pig population no appreciable effect of carcass weight and backfat weight and backfat thickness on the value of simple correlation coefficients was noted between meat quality traits and indices and water-soluble protein level
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