Calitatea carnii la rasele de porcine crescute in S.C. Romsuintest-Peris.
1996
Cuc A. | Gheorghe V. | Ghiuta C. | Iordache M. | Vintila R. | Cleianu C. | Roibu C.
Today, the majority of advanced countries in pork-production includes the quality of pig meat in selection indices beside the classical parameters as a result of established negative correlation between meat carcass percentage and meat and fat quality. Since the conception of pig meat quality covers a large characteristic number (because of its particularity to be consumed both in fresh and preserved condition) we have proposed to investigate mean parameters of pig meat in breeds reared at S.C. Romsuintest Peris. Organoleptic (color) biochemical (per cent water, per cent protein, per cent fat, water/protein ratio) and technological indices (water holding capacity and pH 1) were studied on 627 carcasses and the results pointed out the following: - good value for pH 1 (over 6 for all breeds); - values over minimum allowed threshold (45 units gofors) for colour - at all breeds; - values between 20.71-21.4 per cent for protein content and a ratio water/protein below the allowed threshold by American standard (3.83 for ham) of 3.38-3.49, which suggests a higher pig meat protein content and a lower humidity. - an optimal fat content (4.32-6 per cent) which confers tenderness, juiciness and flavour to pig meat (eating quality). - the water holding capacity was affected by breeds. These findings pointed out a superior meat quality both for fresh and preserved condition for the investigated breeds Large White, and Synthetic line LS 345 Peris.
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