Physical-chemical and sensory properties, as well as composition of fatty acids in longissimus dorsi muscle of pl x plw and pl x(d x p) pig cross breeds
2010
Grzeskowiak, E. | Borzuta, K. | Lisiak, D. | Strzelecki, Jan | Janiszewski, P.,Instytut Biotechnologii Przemyslu Rolno-Spozywczego, Warszawa (Poland). Zaklad Badania Surowcow i Produkcji Rzeznianej, Poznan
The experiment covered two-breed fatteners: Polish Landrace and Polish Large White (PL x PLW) and cross breeds: Polish Landrace with Duroc x Pietrain PWL x (D x P). In the longissimus dorsi muscle (LD), pH was measured 45 minutes and 24 h after slaughter, and electrical conductivity. In the lumbar section of (LD) muscle, among other things the contents of water, fat and protein were determined, as well as WHC, drip cooking losses, colour, and composition of fatty acids. Furthermore, the cooked meat was sensory evaluated using a 5-point scale. In the population examined, no carcasses with PSE and DFD meat were reported. It was found that the intramuscular fatness in LD muscle of three-breed cross breeds, i.e. of PL x (D x P), was by 1,02 percent higher compared to the white breed fatteners. The water holding capacity and the content of meat proteins in the evaluated carcasses were comparable. The evaluated sensory properties of cooked loin meat of fatteners in both groups received a little more than 4 points. In the LD muscles of two genotype groups of fatteners, a similar content level of SFA and UFA fatty acids was shown
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