engleski

More on the relation between meat percentage and meat quality traits in swine carcasses

This study involved 302 swine carcasses, dissected in the aim of their classification into (S)EUROP classes on the basis of relative share of muscle tissue. Following measures have been taken on the primarily processed swine carcasses: length, ham index, muscle and fat areas of m. longissimus dorsi, fat/meat ratio. The meat quality traits measured were: pH1, pH2, w.h.c. and color. The differences in carcass quality indicators between pigs from different classes were statistically significant in the most of the cases (p<0.05) and highly significant (p<0.01). The analysis of meat quality traits shown that the meat had mostly normal characteristics, although it was also observed that swine carcasses from lower meat yield had more favourable quality traits than the carcasses with higher meat yield.

pigs ; carcass ; composition ; muscles ; fat ; meat quality

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