Physical and chemical characteristics and organoleptic evaluation of meat and fat of different genotypes of pigs | Физико-химические свойства и органолептическая оценка мяса и сала различных генотипов свиней
2012
Fedorenkova, L.A. | Batkovskaya, T.V. | Yanovich, Е.А., National Academy of Sciences. Scientific and Practical Center of Animal Breeding (Belarus)
Pork appears one of the most important food stuff of human beings, containing essential proteins and fats and occupying leading positions in world's agricultural production. Therefore, development of swine breeding and increase of pig's meat quality appears main challenge of agriculture of each meat-producing country. System of quality control of meat and meat products includes evaluation of production by physical, chemical, bacteriological and organoleptic characteristics. The article presents the results of estimation of the influence of boars of pure breeds (Yorkshire, Duroc and Landrace) of Canadian selection on physical and chemical properties of muscle and fat tissues along with organoleptic characteristics of meat, received from sows of pure Large White breed and mongrel breeds. A positive effect of boars of meat breeds yorkshire, duroc and landrace on physical and chemical meat and fat properties of the obtained crosses is established. The tendency to the decrease of moisture content in the meat of the four experimental groups: (BGW*BM)*D, (BGW*BM)*L, (BM*L)*D and (BM*L)*L by 1.1, 1.8, 2.1% at P = 0.05, 2,7% at P = 0.001, and the increase of intramuscular fat content by 0.76% (P = 0.01), 0.96% (P = 0.01), 1,.6% (P = 0.001), 1.66% (P = 0.001) is identified. The average score of organoleptic evaluation of the meat of animals of experimental groups is within 4.42-4.77 scores, what means 'meat of high and very high quality'.
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Эту запись предоставил National Academy of Sciences of Belarus