Naslov
Differentiation of pork longissimus dorsi muscle regarding the variation in water holding capacity and correlated traits

Autori
Kušec, Goran ; Kralik, Gordana ; Horvat, Dražen ; Petričević, Antun ; Margeta, Vladimir

Izvornik
Italian journal of animal science (1594-4077) 4 (2005), 3; 79-81

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
pork ; longissimus dorsi muscle ; meat quality traits ; differentiation

Sažetak
This study was performed on 87 randomly selected carcasses of castrated pigs, slaughtered at approximately 100 kg live weight in 2 abattoirs form east Croatia. Important meat quality traits were measured on the samples of musculus longissimus dorsi: ultimate and initial pH values (pH45 and pH24), meat colour and drip loss. Samples were further differentiated into 5 groups on the basis of meat quality conditions. Results show that 14.66%, 32%, 40%, 10.67% and 2.66% of the longissimus muscles belonged to PSE, RSE, RFN, PFN and DFD conditions respectively. The highest correlations were observed between ultimate pH value, drip loss and meat colour. Interpolated threshold value for ultimate pH was 5.69. It is suggested to verify the values used for differentiation of meat according to quality on a larger sample.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija)

POVEZANOST RADA