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DISTRIBUTION OF PIG MEAT ACCORDING TO QUALITY CONDITIONS

Natalija Bestvina ; Poljoprivredni fakutet Sveučilišta J.J.Strossmayer u Osijeku, Osijek, Hrvatska
Danica Hanžek ; Poljoprivredni fakutet Sveučilišta J.J.Strossmayer u Osijeku, Osijek, Hrvatska
Ivona Đurkin ; Poljoprivredni fakutet Sveučilišta J.J.Strossmayer u Osijeku, Osijek, Hrvatska
Zlata Maltar ; Poljoprivredni fakutet Sveučilišta J.J.Strossmayer u Osijeku, Osijek, Hrvatska
Vladimir Margeta ; Poljoprivredni fakutet Sveučilišta J.J.Strossmayer u Osijeku, Osijek, Hrvatska
Gordana Kralik ; Poljoprivredni fakutet Sveučilišta J.J.Strossmayer u Osijeku, Osijek, Hrvatska
Goran Kušec ; Poljoprivredni fakutet Sveučilišta J.J.Strossmayer u Osijeku, Osijek, Hrvatska

Sažetak

The present study was conducted on 30 randomly selected carcasses of pigs of unknown genotype fattened at family farms. On the ham (m. semimembranosus) and m. longissimus dorsi (MLD) the following indicators of meat quality were measured at the slaughter line: initial and final pH value (pH45 and pH24) and electric conductivity (EC45 and EC24). Colour (CIE L*; a*; b* values); water holding capacity (W.H.C.); using compression method and drip loss method were measured in MLD samples 24 hours post mortem. Statistically significant difference was determined between MLD and ham meat regarding to the electrical conductivity values (EP45 and EP24; P0.001); pH45 values (P0.01) and pH24 values (P0.05). On the basis of drip loss (%); pH24 and CIE L* values meat samples were categorised into quality conditions. Statistical analysis showed that MLD had more favourable values of pH24 compared to ham meat (6.32 vs. 6.09); while pH24 values were slightly more favourable in the ham (5.66 vs. 5.4). In terms of the average EC45 and EC24 values; a normal quality of MLD samples was determined (4.11 and 4.90 mS/cm2; respectively). The ham meat; with average EC45 and EC24 values of 6.14 and 7.34; respectively; was suspicious to PSE. It was established that analysed meat samples had averagely normal quality regarding the drip loss. Average water holding capacity of m. longissimus dorsi (8.06 cm2) was near the criterion of less than 8.00 cm2 being satisfactory to consider the meat of normal quality. Average value of m. longissimus dorsi colour (CIE L* = 47.70) also indicated that investigated meat samples had normal quality on the average. RFN condition; i.e. meat of normal quality was determined in 66% of the samples; in 16.7% of samples RSE condition was established and in 10% of samples PSE; i.e. unfavourable meat quality of meat was established. The lowest proportion (6.7%) of the investigated meat was assorted into PFN condition; with firm and non-exuded meat; but with unfavourable pale colour.

Ključne riječi

pigs; meat quality traits; quality conditions

Hrčak ID:

31253

URI

https://hrcak.srce.hr/31253

Datum izdavanja:

18.12.2008.

Podaci na drugim jezicima: hrvatski

Posjeta: 2.801 *