EFFECT OF BREED AND AGE OF PIGS ON THE PROPERTIES OF MODEL MEAT BATTERS AND SAUSAGES
Journal Title: Żywność. Nauka. Technologia. Jakość - Year 2010, Vol 17, Issue 1
Abstract
The objective of the investigations was to compare the thermostability of model meat batters and the basic chemical composition, texture, and sensory qua lity of model sausages from pig meat of the follow- ing pig breeds: Polish landrace (pbz), Polish large white (wbp), duroc, pietrain, and puławska. Pigs were 120, 150, 180, and 210 days old wh en slaughtered. The muscles investigated were m. longissimus dorsi (LD) and m. semimembranosus (SM). The values of yi eld of batters and cooking losses were calculated based on differences between the masses of batters prior to and after the heating. The basic chemical composition of sausages was determined according to the relevant Polish Standards. The Texture Profile Analysis (TPA) and shearing force measurement were performed using, a TA-XT2 texture analyzer. The sensory analysis was carried out by a team consistin g of 5 properly trained persons whose sensory recep- tiveness levels were proved to be fit. The batters made from the pbz and wpb pig meet were characterized by the highest thermostability level, whereas the batters from the duroc pig meat – by the lowest. The protein contents in sausages were rather similar, they did not depend on the breed and age of pigs, and amounted ca. 13 %. The highest fat and the lowest water contents were found in meat pr oducts from meat of the pbz and duroc pigs, whereas the highest water and the lowest fat contents in produc ts from meat of the pietrain pigs. With the advanc- ing age of animals used to manufacture meat sausages from their meat, the water content decreased and the fat content increased. The TPA hardness of sausages made from meat of the pu ł awska and pietrain breeds had a higher value than the TPA hardness of model products made from meat of other breeds. The springiness, cohesiveness, chewiness, and resilience valu es of sausages made of the duroc pig meat were higher compared to the sausages from meat of other pig breeds. The sausages manufactured from meat of the pietrain and puławska breeds were characterized by the lowest springiness and cohesiveness levels. The TPA hardness values of sausages made from meat of pigs slaughtered at the age not exceeding 180 days did not change, however, they increased in sausag es made from meat of 210-day old pigs. The values of other texture parameters were significantly higher in sausages made from meat of 150-day old pigs. The shear force values were the highest in model sausages made from meat of the pu ł awska breed and from meat of 150-day old pigs, and the lowest in sausages from meat of the pietrain breeds and from meat of 120-day old pigs. The sensory quality level of all th e model products was good. Th e sausages made from meat of the duroc breed and of the pigs slaughtered on their 120th day of age were assessed as having the lowest sensory quality. The meat of the pbz, wbp, pu ł awska, and pietrain pig breeds, and slaughtered at the age of 150 days, proved to have the optimal usefulne ss for manufacturing fine ground, scalded sausages. The meat of the duroc pigs was less useful for manufacturing such products.
Authors and Affiliations
KRYSTYNA PALKA, W ŁADYS ŁAW MIGDA Ł, DOROTA WOJTYSIAK, MAŁGORZATA NATONEK-WIŚNIEWSKA, AGNIESZKA DUDKIEWICZ, KAMIL MUZYCZKA, MARCIN WANTUCH, EDYTA BAUEREK
Keywords
Related Articles
- EP ID EP127073
- DOI 10.15193/zntj/2010/68/080-092
- Views 62
- Downloads 0
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