Carcass value and meat quality in pig final hybrids
2009
Vitek, M.,Vyzkumny Ustav Zivocisne Vyroby, Prague (Czech Republic) | Valis, L.,Vyzkumny Ustav Zivocisne Vyroby, Prague (Czech Republic) | Pulkrabek, J.,Vyzkumny Ustav Zivocisne Vyroby, Prague (Czech Republic) | David, L.,Vyzkumny Ustav Zivocisne Vyroby, Prague (Czech Republic)
The set of pig carcasses (n = 192) was analysed as part of the test procedure for final pig hybrids. The carcasses were evaluated according to the method of the carcass analysis applied in the CR (Benes, 1995). In addition, pH1, pH24, meat conductivity, meat colour, drip loss and intramuscular fat content (IMT) were recorded. The average lean meat content determined by the FOM apparatus was 55.46+/-0.202 % and the average carcass weight 87.62+/-0.638 kg. The proportion of main meat parts in quality grades S and R was 52.13+/-1.047 % and 47.20+/-0.585 %. The average pH1 determined in the carcasses graded S and R was 6.01+/-0.165 and 6.43+/-0.063. The proportion of IMT slightly increased as the lean meat content decreased. The difference between the two extreme grades was 0.61 percent points. All the studied meat characteristics indicated a good overall level within the range of observed carcass quality grades.
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