Naslov
Meatiness and qualitative meat properties of Croatian Crossbreeds and Hypor pigs

Autori
Kralik, Gordana ; Petričević, Antun ; Kušec, Goran

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings of 41st Annual International Congress of Meat Science and Technology / Sleeth, R.B. - San Antonio (TX) : American Meat Science Association, 1995, 106-108

Skup
41st Annual International Congress of Meat Science and Technology

Mjesto i datum
San Antonio (TX), Sjedinjene Američke Države, 20.08.1995. - 25.08.1995

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
meatiness ; pH1 ; pH2 ; water holding capacity ; colour ; crossbreeds ; Hypor ; (S)EUROP clasiffication

Sažetak
This research was performed on the 90 pig carcasses of the crossbreeds formed from Large White, Swedish Landrace and German Landrace, refered as Croatian Crossbreed (CCB), and 130 carcasses of Hypor hybrids (Hy) (x=84.48 kg and x=84.68 kg, respectively). Average shares of the muscle tissue for Hy and CCB pigs were 46.92 kg and 45.53 kg, respectively. Differences in meatiness between genotypes were highly significant (P<0.01). Imported genotypes (Hy) happened to have 1.39 kg, i.e. 3.05% more meat than Croatian genotype (CCB). Carcasses were evaluated according to (S)EUROP classes. In classes S and E came 50% of the CCB pigs and 65.4% of the Hy pigs. On the other hand, PSE and DFD meat as occured more frequently in Hy genotype (PSE=1.44, DFD=3.6) than in CCB pigs (PSE=0.00, DFD=1.01). It was found that carcasses of Croatian Crossbreed pigs wich had lower meatiness also had better quality of the muscle tissue than the Hypor pig carcasses with higher meatiness.

Izvorni jezik
Engleski

Znanstvena područja
Šumarstvo

POVEZANOST RADA