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.: Home > Animal Science Papers and Reports > 2009 > Volume 27 Number 1 > Andrzej £yczyٌski1, Gra؟yna Runowska1, Edward Pospiech2,3, Maria Koوwin-Podsiad³a4, Janusz Wojtczak1, Ewa Rzosiٌska1, Bo؟ena Grzeœ2, Beata Miko³ajczak2, Ewa Iwaٌska2

Estimation of selected porcine meat quality indicators on the basis of electrical conductivity measured 24 hours post-slaughter

Andrzej £yczyٌski1, Gra؟yna Runowska1, Edward Pospiech2,3, Maria Koوwin-Podsiad³a4, Janusz Wojtczak1, Ewa Rzosiٌska1, Bo؟ena Grzeœ2, Beata Miko³ajczak2, Ewa Iwaٌska2
1 Department of Animal Raw Materials, University of Life Sciences of Poznaٌ, Wo³yٌska 33, 60-637 Poznaٌ, Poland 2 Institute of Meat Technology, University of Life Sciences of Poznaٌ, Wojska Polskiego 31, 60-624 Poznaٌ, Poland 3 Meat and Fat Research Institute in Warsaw, G³ogowska 239, 60-111 Poznaٌ, Poland 4 Department of Pig Breeding and Meat Evaluation, University of Podlasie, B. Prusa 14, 08-110 Siedlce, Poland
Abstract :

Correlations were estimated between the single measurement of electrical conductivity (EC) done 24 h post-slaughter and meat pH45 and pH24, water, protein and intramuscular fat content, thermal drip and free-water content and meat texture (tenderness and juiciness). Used were 43 carcasses of castrates. Once the animals reached the mean final body weight of about 105 kg, they
were slaughtered at one slaughter house in accordance with technological standards adopted in
meat processing plants. With the increase in EC measured 24 hours post-slaughter, both the initial
(pH45) and final (pH24) meat acidities decreased. Moreover, together with the EC24 increase, the
water level of meat decreased and was accompanied by an increase in the protein content.  Increased EC resulted in increased thermal and free water drips which, in turn, reduced meat juiciness. Phenotypic correlation coefficients were estimated between EC measured 24 h post-slaughter and pH45 (-0.756**), water content (-0.359*), protein content (0.476**), thermal drip (0.331*), free-water content (0.373*) and juiciness (-0.342*). It is concluded that in the synthetic line 990 fatteners the EC of meat measured 24 h post-slaughter can be employed in practice for rapid diagnosis of pork quality on the slaughter line.

Keywords :
electrical conductivity / meat quality / pigs / porcine meat

Date Deposited : 04 Aug 2011 11:27

Last Modified : 04 Aug 2011 11:27

Official URL: http://www.ighz.edu.pl/

Volume 27, Number 1, - 2009

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