Physicochemical properties of meat from three pig breeds
2013
Stanišić, Nikola (Institute for Animal Husbandry, Zemun -Belgrade (Serbia)) | Petrović, Milica (Faculty of Agriculture, Belgrade-Zemun (Serbia)) | Parunović, Nenad (Institute of Meat Hygiene and Technology, Belgrade (Serbia)) | Lilić, Slobodan (Institute of Meat Hygiene and Technology, Belgrade (Serbia)) | Radović, Čedomir (Institute for Animal Husbandry, Zemun -Belgrade (Serbia)) | Gogić, Marija P. (Institute for Animal Husbandry, Zemun -Belgrade (Serbia)) | Petričević, Maja (Institute for Animal Husbandry, Zemun -Belgrade (Serbia))
This study was conducted to investigate physicochemical and chemical characteristics of three pig breeds. The research was carried out on three muscles: longissimus dorsi, gluteus medius and triceps brachii. Compared to the Swedish Landrace, it was found out that the meat of the Mangalitsa and Moravka had considerably higher intramuscular fat content and a darker color (lower L* values) compared to Moravka and Mangolitsa. Cooking loss was higher in muscle from Landrace pig, but statistically significant differences in this parameter were found only for M. longissimus muscle (p<0.05). After cooking, meat from Mangalitsa was more tender compared to Moravka and Landrace pig. It can be concluded, on the base of the results, that the autohthonous pig breeds, especially Mangalitsa pig, had higer meat quality traits, which are very favorable for production of traditional products of high quality.
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