Pig carcass quality and pH1 values of meat
2004
Pulkrabek, J. | Pavlik, J. | Valis, L. (Vyzkumny Ustav Zivocisne Vyroby, Prague (Czech Republic))
The data on 96 pig carcasses were examined with the objective to determine the relationship between a high carcass lean meat content in currently used pig hybrids and deterioration of the quality traits important for further processing of meat. The average slaughter weight of pigs was equal to 106.2 kg. Lean meat percentage determined by the FOM instrument with the average value of 54.50 % was used as the main quantitative carcass trait. For the assessment of meat quality, the pH1 value (average 6.15) was used in the same way as in the system of breeding animals' progeny testing. The relationship between the mentioned traits is characterised by the low correlation coefficient (r=-0.13). This result was further confirmed by correlations determined between pH1 and loin, shoulder and ham percentages (r=-0.33, r=-0.13 and r=-0.12, respectively). The carcasses with pH1 referring to less favourable technological properties of meat showed somewhat higher average values characterising carcass meat content but the differences between the groups were small and insignificant. We were not able to find any relationships between higher meat contents in carcasses and less favourable pH1 values when the carcasses were classified according to meat content.
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