Quality Characteristics and Chemical Composition of M. Longissimus thoracis in Crossbred Pigs
2019
Jivko Nakev | Teodora Popova
The study aimed to compare the quality characteristics and chemical composition of m. Longissimus thoracis (m. LT) in two-way pig crosses ndash%253B Duroc x Landrace (D x L) and Pietrain x Landrace (P х L). The differences in the quality parameters of the examined groups were insignificant. The moisture and protein content tended to be lower in the muscles of D x L compared to P x L. Furthermore, the fat content of the Duroc cross also appeared to be higher, however the differences were insignificant. The quality traits of m. LT, including pH 45, pH24, water-holding capacity (WHC) and colour were within the optimal range and did not show any deviation from the standards for the normal meat.
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