engleski

Some chemical and physiochemical indicators of pork quality

Certain physicochemical indicators of meat quality of the Large White breed of pigs on the farm pig-breeding were investigated and presented in the report. The research comprised content determination of water, proteins, fat and ash in the meat (m. longissimus lumborum et thoracis), colour determination based on measurement of the GÖFO value and also determination of pH1 and pH24 of the meat. Poorly expressed changes in chemical composition were not affected by quantitative indicators of pig classification into trial groups (different birth weight and, accordingly, different weight before slaughter, slaughter weight and dressing percentage). The meat of pigs covered by the research was of pronounced quality, particularly as related to high protein content (22.60&plusmn ; ; ; 0.60%) and low fat content (1.53&plusmn ; ; ; 0.55%) and also to well expressed physical properties characterized by appropriate pH1 values of 6.1-6.4, respectively by pH24 values of 5.4-5.8 and desirable colour typical of normal meat with marked tendency to show PSE (<40 GÖFO units), but not DFD meat (>80 GÖFO units). The presented physicochemical properties provide meat of Large White pigs with substantial advantages in processing.

meat of pigs; quality; colour; PSE meat; DFD meat

nije evidentirano