The quality of pork from various pig genetic lines
2008
Krasnowska, G., Wroclaw University of Environmental and Life Sciences (Poland). Dept. of Animal Products Technology and Quality Management | Salejda, A., Wroclaw University of Environmental and Life Sciences (Poland). Dept. of Animal Products Technology and Quality Management
The purpose of the study was to analyze some pork quality factors with regard to various pig genetic lines. The study was conducted in spring on the material collected from fatteners born from sows of Polish Landrace (P.L.) breed matted with a cross-breed boar (pietrain (pi) x duroc (du)) and synthetic Hypor sows with PIC 337 boars. Two types of muscles were analyzed: m. longissimus lumborum and m. semimembranosus. The measurements included: dry matter, total protein, fat and collagen content as well as physicochemical properties, such as: colour, acidity and drip loss. Besides, the effects of heat treatment on the sensory value of the raw material, meat colour, exudate and tenderness were studied. The results of the study show that percent of meat in carcass of pigs under investigation amounted to 57%. As has been found, total protein content of the porcine muscles depended on the breed. Pork from the synthetic cross-breeds was higher in protein than that from P.L. x (pi x du) cross-breeds. Fat content of the muscles from the pigs of the synthetic line was lower than that from three-breed crosses pigs. M. semimembranosus from three-breed pigs were higher in collagen as compared to those obtained from the hybrids of Hypor x 337. The analysis of meat after heat treatment did not show any significant qualitative differences depending on the genetic lines of pigs. The sensory analysis showed a correlation between the sensory value and the genetic line only for m. l. lumborum.
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