engleski

Correlation between meat color and some indicators of carcass and meat quality of pigs

In this study, carcasses of 68 pigs from one test station in eastern Croatia were used. At the weight of approximately 100 kg pigs were slaughtered ; carcass and meat quality measurements were collected: hot and cold carcass weight, carcass length (a and b), meat percentage (TP), pH45, pH24, w.h.c., backfat and MLD thickness and areas. Pig carcasses weighted 78.79 kg (hot) and 77.32 kg (cold). Mean values of the carcass length were a=89.43 and b=104.41 cm. The estimated mean leanness of pig carcasses was 54.28%, ; backfat thickness - 17.25 mm and MLD depth 67.28 mm. Fat and MLD areas were 17.39 and 40.25 mm2, resp. ; fat/meat ratio was 0.44. Measured indicators showed acceptable meat quality (pH45 - 6.19, pH24 - 5.71, w.h.c - 9.97, L* - 53.04, a* - 6.89 and b* - 6.24). Medium, negative correlation was found between L* values and carcass length (-0.41 and -0.45, &#8220 ; a&#8221 ; and &#8220 ; b&#8221 ; , resp.), and backfat thickness (-0.34). Fat/meat surface ratio was negatively correlated with L* value (-0.29), while weak, significant positive correlation was calculated between L* and MLD surface (0.28). The significant, negative correlation was found between a* value and length &#8220 ; b&#8221 ; (-0.27). Correlations between Minolta values and meat quality traits were calculated. Strong, negative correlation was found between L* and pH24 values (-0.54). Between L* and pH45 values, the correlation was significant, medium and negative (-0.34). Medium strong and positive correlation was found between L* and w.h.c. (0.44). Minolta a* value was negatively correlated with pH24 (-0.46) and pH45 (-0.33).

pig ; carcass traits ; meat quality ; color

nije evidentirano