Stručni rad

PORK QUALITY OF PIETREN AND HAMPSHIRE CROSSBREEDS

Tatjana Jelen ; Visoko gospodarsko učilište u Križevcima, Križevci, Hrvatska
Dejan Marenčić ; Visoko gospodarsko učilište u Križevcima, Križevci, Hrvatska
Vinko Pintić ; Visoko gospodarsko učilište u Križevcima, Križevci, Hrvatska
Nataša Pintić Pukec ; HSC - Središnji laboratorij za kontrolu kvalitete mlijeka, Križevci, Hrvatska

Sažetak

In the last few years producers of pork have had great problems with
distribution of pork, related primarily to frequent appearance of pale, soft, exudative meat (PSE). The reason is that the market prefers and pays more money for high quality meat, especially for special sausages and ham. The aim of this research is to introduce new father's genotype (HPxPI) to improve meat quality of newly formed crossbreeds. The research included five family farms in Koprivniko-križevaka county. Meat quality pH1, pH2 value and colour (L*,a*,b*) were tested in the slaughterhouse on n=200 crossbreeds (live weight 100kg) from mother's side SLxLW, father's side HPxPI in m. gracilis. In all samples 87% of carcasses had desirable quality according to pH1 value while according pH2 value only 84% carcasses were of desirable quality. Of all samples, only 10% of
carcasses according to pH1 value and 14% according to pH2 value had pale, soft, exudative meat (PSE). Average value in all samples was L*42,92, a*19,37, b*5,08 and the best results were found in the fifth family farm (L*42,56, a*19,43, b*4,74). The best carcass quality, according to (S)EURO standard, was in the first family farm
with 22,50% of carcasses of S class and 52,50% of carcasses of E class.

Ključne riječi

genotipe; pig carcasses; quality

Hrčak ID:

32758

URI

https://hrcak.srce.hr/32758

Datum izdavanja:

18.2.2009.

Podaci na drugim jezicima: hrvatski

Posjeta: 1.889 *