UMM Logo

Universitas Muhammadiyah Malang


Free Download Journals Directory


Animal Science Papers and Reports

.: Home > Animal Science Papers and Reports > 2004 > Volume 22 Number 4 > Maria Koوwin-Podsiad³a1, Katarzyna Antosik1, El؟bieta Krzêcio1, Andrzej Zybert1, Halina Sieczkowska1, Bo؟ena Grzeœ2, Andrzej £yczyٌski3, Edward Pospiech2

Effect of carcass muscling on culinary and technological pork properties in fatteners of three genetic groups*

Maria Koوwin-Podsiad³a1, Katarzyna Antosik1, El؟bieta Krzêcio1, Andrzej Zybert1, Halina Sieczkowska1, Bo؟ena Grzeœ2, Andrzej £yczyٌski3, Edward Pospiech2
1 Chair of Pig Breeding and Meat Science, University of Podlasie, Prusa 14, 08-110 Siedlce, Poland 2 Institute of Meat Technology, Agricultural University of Poznaٌ, Wojska Polskiego 27, Poznaٌ, Poland 3 Chair of Animal Origin Materials, Agricultural University of Poznaٌ, 60-624 Poznaٌ, Wo³yٌska 33, Poland
Abstract :

The aim of the study was to estimate the influence of genetic group and meat deposition in pigs imported from Denmark on culinary and technological value of pork, The investigations were conducted on 238 fatteners of three genetic groups: Landrace (group I, n=55), Landrace × Duroc (group II, n=140) and Landrace × Yorkshire (group III, n=43). The mean lean meat content of carcass reached 56.01 ±2.13 at hot carcass weight of 85.3 ±7.68 kg. No quality defects of pork were found. Culinary and technological value of meat from all three groups were found high, while fatteners from group III exhibited slightly lower culinary value. There were noted unprofitable changes in intramuscular fat content, drip loss at 144 h and drip loss from 48h to 96h post mortem (storage temp 4°C) accompanying the increase in meat content of carcass. Effect of interaction, genetic group × sex was not found significant on analysed traits of culinary and technological value of pork.

Keywords :
fatteners / meat culinary value / meat technological value / pork

Date Deposited : 11 Aug 2011 13:07

Last Modified : 11 Aug 2011 13:07

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

Volume 22, Number 4, - 2004

Download:
Full Text Original
Abstract : pdf doc