EFFECT OF FEEDING INTENSITY OF FATTENERS ON QUALITY OF MEAT
Journal Title: Żywność. Nauka. Technologia. Jakość - Year 2014, Vol 21, Issue 6
Abstract
The research tudy comprised 85 carcasses of fatteners derived from Polish Large White x Polish Landrace crossbred with boars of Polish Landrace breed. The experimental material was divided into three groups. The first group included pigs fattened using an intensive system (In) to a body weight of 120 kg. The animals from the second and third group were fattened using an extensive method to a body weight of 100 and 120 kg. In the longissimus dorsi (LD) and semimembranosus (SEM) muscles, pH val- ues were measured 45 minutes and 24 hours post mortem. Moreover, in the LD muscle, there were deter- mined: a basic chemical composition, level of drip loss and of cooking loss; also, sensory traits of the meat were evaluated. It was found that the meat of fatteners fed using the intensive system was characterized by a lower drip loss (5.03 %) and lower cooking loss (27.90 %), as well as by a higher water holding capacity (32.08 %) compared to meat of fatteners fed extensively (respectively: 6.01 %, 30.62 %, and 32.93 %). In the group of pigs fed intensively, no PSE meat was found to occur, whereas in the two groups of fatteners fed exten- sively, three carcasses with pale, soft, and exudative meat was reported in each of gr oup. The sensory evaluation revealed differences between the tenderness of meat from group III (3.99) and groups I (4.24) and II (4.18). No impact of the feeding system of pigs was reported on the flavour and juiciness of meat. There were no statistically significant (p ≤ 0.05) differences among physicochemical and sensory charac- teristics of meat of pigs from groups showing various slaughter weight.
Authors and Affiliations
Dariusz Lisiak, Eugenia Grześkowiak, Piotr Janiszewski, Karol Borzuta, Benedykt Pepliński
Keywords
Related Articles
- EP ID EP153069
- DOI 10.15193/ZNTJ/2014/97/102-112
- Views 65
- Downloads 0
EFFECT OF TECHNOLOGICAL PROCESS ON CONTENT OF ANTHOCYANINS AND COLOUR OF CONFITURES FROM PETALS OF WRINKLED ROSE (ROSA RUGOSA)
The objective of the paper was to assess the effect of production methods and long-term storage on the colour and content of anthocyanins in confitures made from petals of wrinkled rose. The research analyses comprised...
Wpływ naparów herbaty czarnej i zielonej na zanieczyszczenie mikrobiologiczne oraz wzrost kiełków rzodkiewki
Skiełkowane nasiona, zarówno dostępne w handlu, jak i wytwarzane przez konsumentów w warunkach domowych, są popularnym produktem o dużych walorach odżywczych. Charakteryzują się one jednak relatywnie wysokim zanieczysz...
WARTOŚĆ ODŻYWCZA I PROZDROWOTNA GRZYBÓW
Wartość odżywcza grzybów wynika z zawartości w nich białek o dużej przyswajalności, polisacharydów, niezbędnych nienasyconych kwasów tłuszczowych, a także składników mineralnych oraz witamin. Wiele gatunków uprawnych o...
Jakość i bezpieczeństwo serków wędzonych wytwarzanych w regionie Podhala
Oscypek jest jednym z najlepiej rozpoznawalnych produktów regionalnych. Wraz z innymi wytwarzanymi na Podhalu produktami mleczarskimi z mleka owczego stanowi o specyfice tego regionu. Z uwagi na ograniczoną podaż mleka o...
Contamination of food with polycyclic aromatic hydrocarbons – legal requirements and monitoring
Polycyclic aromatic hydrocarbons (PAHs) commonly occur in the environment, and the development of civilization and technology causes the exposure of man to those contaminants to increase. PAHs are chemically stable compo...