Original scientific paper
Conformation and composition of Black slavonian pig carcasses and quality of Black slavonian pig meat of lower and higher meatness level
Đuro Senčić
; Sveučilište Josipa Jurja Strossmayera u Osijeku, Poljoprivredni fakultet u Osijeku, Zavod za stočarstvo
Danijela Samac
; Sveučilište Josipa Jurja Strossmayera u Osijeku, Poljoprivredni fakultet u Osijeku, Zavod za stočarstvo
Full text: croatian pdf 145 Kb
page 410-412
downloads: 283
cite
APA 6th Edition
Senčić, Đ. & Samac, D. (2016). Conformation and composition of Black slavonian pig carcasses and quality of Black slavonian pig meat of lower and higher meatness level. MESO: Prvi hrvatski časopis o mesu, XVIII (5), 412-412. Retrieved from https://hrcak.srce.hr/167860
MLA 8th Edition
Senčić, Đuro and Danijela Samac. "Conformation and composition of Black slavonian pig carcasses and quality of Black slavonian pig meat of lower and higher meatness level." MESO: Prvi hrvatski časopis o mesu, vol. XVIII, no. 5, 2016, pp. 412-412. https://hrcak.srce.hr/167860. Accessed 18 May 2024.
Chicago 17th Edition
Senčić, Đuro and Danijela Samac. "Conformation and composition of Black slavonian pig carcasses and quality of Black slavonian pig meat of lower and higher meatness level." MESO: Prvi hrvatski časopis o mesu XVIII, no. 5 (2016): 412-412. https://hrcak.srce.hr/167860
Harvard
Senčić, Đ., and Samac, D. (2016). 'Conformation and composition of Black slavonian pig carcasses and quality of Black slavonian pig meat of lower and higher meatness level', MESO: Prvi hrvatski časopis o mesu, XVIII(5), pp. 412-412. Available at: https://hrcak.srce.hr/167860 (Accessed 18 May 2024)
Vancouver
Senčić Đ, Samac D. Conformation and composition of Black slavonian pig carcasses and quality of Black slavonian pig meat of lower and higher meatness level. MESO: Prvi hrvatski časopis o mesu [Internet]. 2016 [cited 2024 May 18];XVIII(5):412-412. Available from: https://hrcak.srce.hr/167860
IEEE
Đ. Senčić and D. Samac, "Conformation and composition of Black slavonian pig carcasses and quality of Black slavonian pig meat of lower and higher meatness level", MESO: Prvi hrvatski časopis o mesu, vol.XVIII, no. 5, pp. 412-412, 2016. [Online]. Available: https://hrcak.srce.hr/167860. [Accessed: 18 May 2024]
Full text: english pdf 145 Kb
page 412-412
downloads: 283
cite
APA 6th Edition
Senčić, Đ. & Samac, D. (2016). Conformation and composition of Black slavonian pig carcasses and quality of Black slavonian pig meat of lower and higher meatness level. MESO: Prvi hrvatski časopis o mesu, XVIII (5), 412-412. Retrieved from https://hrcak.srce.hr/167860
MLA 8th Edition
Senčić, Đuro and Danijela Samac. "Conformation and composition of Black slavonian pig carcasses and quality of Black slavonian pig meat of lower and higher meatness level." MESO: Prvi hrvatski časopis o mesu, vol. XVIII, no. 5, 2016, pp. 412-412. https://hrcak.srce.hr/167860. Accessed 18 May 2024.
Chicago 17th Edition
Senčić, Đuro and Danijela Samac. "Conformation and composition of Black slavonian pig carcasses and quality of Black slavonian pig meat of lower and higher meatness level." MESO: Prvi hrvatski časopis o mesu XVIII, no. 5 (2016): 412-412. https://hrcak.srce.hr/167860
Harvard
Senčić, Đ., and Samac, D. (2016). 'Conformation and composition of Black slavonian pig carcasses and quality of Black slavonian pig meat of lower and higher meatness level', MESO: Prvi hrvatski časopis o mesu, XVIII(5), pp. 412-412. Available at: https://hrcak.srce.hr/167860 (Accessed 18 May 2024)
Vancouver
Senčić Đ, Samac D. Conformation and composition of Black slavonian pig carcasses and quality of Black slavonian pig meat of lower and higher meatness level. MESO: Prvi hrvatski časopis o mesu [Internet]. 2016 [cited 2024 May 18];XVIII(5):412-412. Available from: https://hrcak.srce.hr/167860
IEEE
Đ. Senčić and D. Samac, "Conformation and composition of Black slavonian pig carcasses and quality of Black slavonian pig meat of lower and higher meatness level", MESO: Prvi hrvatski časopis o mesu, vol.XVIII, no. 5, pp. 412-412, 2016. [Online]. Available: https://hrcak.srce.hr/167860. [Accessed: 18 May 2024]
Full text: german pdf 145 Kb
page 413-413
downloads: 233
cite
APA 6th Edition
Senčić, Đ. & Samac, D. (2016). Conformation and composition of Black slavonian pig carcasses and quality of Black slavonian pig meat of lower and higher meatness level. MESO: Prvi hrvatski časopis o mesu, XVIII (5), 412-412. Retrieved from https://hrcak.srce.hr/167860
MLA 8th Edition
Senčić, Đuro and Danijela Samac. "Conformation and composition of Black slavonian pig carcasses and quality of Black slavonian pig meat of lower and higher meatness level." MESO: Prvi hrvatski časopis o mesu, vol. XVIII, no. 5, 2016, pp. 412-412. https://hrcak.srce.hr/167860. Accessed 18 May 2024.
Chicago 17th Edition
Senčić, Đuro and Danijela Samac. "Conformation and composition of Black slavonian pig carcasses and quality of Black slavonian pig meat of lower and higher meatness level." MESO: Prvi hrvatski časopis o mesu XVIII, no. 5 (2016): 412-412. https://hrcak.srce.hr/167860
Harvard
Senčić, Đ., and Samac, D. (2016). 'Conformation and composition of Black slavonian pig carcasses and quality of Black slavonian pig meat of lower and higher meatness level', MESO: Prvi hrvatski časopis o mesu, XVIII(5), pp. 412-412. Available at: https://hrcak.srce.hr/167860 (Accessed 18 May 2024)
Vancouver
Senčić Đ, Samac D. Conformation and composition of Black slavonian pig carcasses and quality of Black slavonian pig meat of lower and higher meatness level. MESO: Prvi hrvatski časopis o mesu [Internet]. 2016 [cited 2024 May 18];XVIII(5):412-412. Available from: https://hrcak.srce.hr/167860
IEEE
Đ. Senčić and D. Samac, "Conformation and composition of Black slavonian pig carcasses and quality of Black slavonian pig meat of lower and higher meatness level", MESO: Prvi hrvatski časopis o mesu, vol.XVIII, no. 5, pp. 412-412, 2016. [Online]. Available: https://hrcak.srce.hr/167860. [Accessed: 18 May 2024]
Full text: italian pdf 145 Kb
page 413-413
downloads: 329
cite
APA 6th Edition
Senčić, Đ. & Samac, D. (2016). Conformation and composition of Black slavonian pig carcasses and quality of Black slavonian pig meat of lower and higher meatness level. MESO: Prvi hrvatski časopis o mesu, XVIII (5), 412-412. Retrieved from https://hrcak.srce.hr/167860
MLA 8th Edition
Senčić, Đuro and Danijela Samac. "Conformation and composition of Black slavonian pig carcasses and quality of Black slavonian pig meat of lower and higher meatness level." MESO: Prvi hrvatski časopis o mesu, vol. XVIII, no. 5, 2016, pp. 412-412. https://hrcak.srce.hr/167860. Accessed 18 May 2024.
Chicago 17th Edition
Senčić, Đuro and Danijela Samac. "Conformation and composition of Black slavonian pig carcasses and quality of Black slavonian pig meat of lower and higher meatness level." MESO: Prvi hrvatski časopis o mesu XVIII, no. 5 (2016): 412-412. https://hrcak.srce.hr/167860
Harvard
Senčić, Đ., and Samac, D. (2016). 'Conformation and composition of Black slavonian pig carcasses and quality of Black slavonian pig meat of lower and higher meatness level', MESO: Prvi hrvatski časopis o mesu, XVIII(5), pp. 412-412. Available at: https://hrcak.srce.hr/167860 (Accessed 18 May 2024)
Vancouver
Senčić Đ, Samac D. Conformation and composition of Black slavonian pig carcasses and quality of Black slavonian pig meat of lower and higher meatness level. MESO: Prvi hrvatski časopis o mesu [Internet]. 2016 [cited 2024 May 18];XVIII(5):412-412. Available from: https://hrcak.srce.hr/167860
IEEE
Đ. Senčić and D. Samac, "Conformation and composition of Black slavonian pig carcasses and quality of Black slavonian pig meat of lower and higher meatness level", MESO: Prvi hrvatski časopis o mesu, vol.XVIII, no. 5, pp. 412-412, 2016. [Online]. Available: https://hrcak.srce.hr/167860. [Accessed: 18 May 2024]
Full text: spanish pdf 145 Kb
page 413-413
downloads: 247
cite
APA 6th Edition
Senčić, Đ. & Samac, D. (2016). Conformation and composition of Black slavonian pig carcasses and quality of Black slavonian pig meat of lower and higher meatness level. MESO: Prvi hrvatski časopis o mesu, XVIII (5), 412-412. Retrieved from https://hrcak.srce.hr/167860
MLA 8th Edition
Senčić, Đuro and Danijela Samac. "Conformation and composition of Black slavonian pig carcasses and quality of Black slavonian pig meat of lower and higher meatness level." MESO: Prvi hrvatski časopis o mesu, vol. XVIII, no. 5, 2016, pp. 412-412. https://hrcak.srce.hr/167860. Accessed 18 May 2024.
Chicago 17th Edition
Senčić, Đuro and Danijela Samac. "Conformation and composition of Black slavonian pig carcasses and quality of Black slavonian pig meat of lower and higher meatness level." MESO: Prvi hrvatski časopis o mesu XVIII, no. 5 (2016): 412-412. https://hrcak.srce.hr/167860
Harvard
Senčić, Đ., and Samac, D. (2016). 'Conformation and composition of Black slavonian pig carcasses and quality of Black slavonian pig meat of lower and higher meatness level', MESO: Prvi hrvatski časopis o mesu, XVIII(5), pp. 412-412. Available at: https://hrcak.srce.hr/167860 (Accessed 18 May 2024)
Vancouver
Senčić Đ, Samac D. Conformation and composition of Black slavonian pig carcasses and quality of Black slavonian pig meat of lower and higher meatness level. MESO: Prvi hrvatski časopis o mesu [Internet]. 2016 [cited 2024 May 18];XVIII(5):412-412. Available from: https://hrcak.srce.hr/167860
IEEE
Đ. Senčić and D. Samac, "Conformation and composition of Black slavonian pig carcasses and quality of Black slavonian pig meat of lower and higher meatness level", MESO: Prvi hrvatski časopis o mesu, vol.XVIII, no. 5, pp. 412-412, 2016. [Online]. Available: https://hrcak.srce.hr/167860. [Accessed: 18 May 2024]
Abstract
The research was conducted on 32 right carcasses of Black Slavonian pigs, 16 of which had a higher level of meatness (42.95 %), while 16 carcasses had a lower level of meatness (48.55 %) even though they were of similar weight (48.23 and 48.35 kg respectively). Analysed carcasses originated from castrated male pigs that were fattened under identical conditions and fed ad libitum, up to 120 kg of body weight. Carcasses were dissected according to the modified method introduced by Weniger et al. (1963). The quality of meat was determined on samples of long back muscle (M. longissimus dorsi). Pig carcasses of higher meatness levels demonstrated a significantly (p < 0.01) higher share of ham (27.63 % : 24.92 %) and neck (14.30 % : 7.94 %), as well as a significantly (p < 0.01) lower share of belly-rib part (19.98 % : 20.94 %), jowl (1.85 % : 3.48 %) and fat (2.68 % : 4.04 %). Pig meat of higher meatness levels demonstrated a significantly (p < 0.01) lower pH2 value (5.36 : 5.73) and lower water holding capacity (6.18 cm2 : 2.23 cm2) than pig meat of lower meatness levels.
Keywords
Black Slavonian pig; lower levels of meatness; higher levels of meatness; conformation and composition of carcasses; meat quality
Hrčak ID:
167860
URI
https://hrcak.srce.hr/167860
Publication date:
12.10.2016.
Article data in other languages:
croatian
german
italian
spanish
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