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Classification of pork samples according to drip loss

Ivona Đurkin ; Poljoprivredni fakultet, Sveučilište J.J. Strossmayer u Osijeku, Zavod za specijalnu zootehniku, Trg Sv. Trojstva 3, 31000 Osijek
Goran Kušec ; Poljoprivredni fakultet, Sveučilište J.J. Strossmayer u Osijeku, Zavod za specijalnu zootehniku, Trg Sv. Trojstva 3, 31000 Osijek
Gordana Kralik ; Poljoprivredni fakultet, Sveučilište J.J. Strossmayer u Osijeku, Zavod za specijalnu zootehniku, Trg Sv. Trojstva 3, 31000 Osijek
Antun Petričević ; Poljoprivredni fakultet, Sveučilište J.J. Strossmayer u Osijeku, Zavod za specijalnu zootehniku, Trg Sv. Trojstva 3, 31000 Osijek
V. Margeta ; Poljoprivredni fakultet, Sveučilište J.J. Strossmayer u Osijeku, Zavod za specijalnu zootehniku, Trg Sv. Trojstva 3, 31000 Osijek
Danica Hanžek ; Poljoprivredni fakultet, Sveučilište J.J. Strossmayer u Osijeku, Zavod za specijalnu zootehniku, Trg Sv. Trojstva 3, 31000 Osijek
Zlata Maltar ; Poljoprivredni fakultet, Sveučilište J.J. Strossmayer u Osijeku, Zavod za specijalnu zootehniku, Trg Sv. Trojstva 3, 31000 Osijek

Sažetak

The present research was conducted in 119 randomly chosen carcasses of barrows slaughtered at approximately 100 kg of live weight in three slaughterhouses in east Croatia. Main meat quality traits were measured: pH45, pH24, CIE-L* and drip loss by compression and bag method. Among the investigated drip loss indicators of drip loss the highest significance was found for WHC and pH 24 (p<0.05), while the values of pH 45 and CIE-L* were not statistically significant.Meat samples were classified in „exudative” and „non-exudative“ groups by two discriminant analyses. Overall accuracy of the first analysis was not high (approximately 62%). When dependent variables were grouped according to cluster analysis of drip loss, overall accuracy was increased by approx. 77%. When the first discrimination analysis was used, statistically significant (p<0.05)differences between „exudativemeat“ and „non-exudative meat“ groups were found only for two parameters of drip loss: pH24 and WHC. When the second discriminant analysis was used, statistically significant differences (p<0.05) between the two groups were found only for pH 45.

Ključne riječi

pork; meat quality traits; indicator; discriminant groups

Hrčak ID:

21189

URI

https://hrcak.srce.hr/21189

Datum izdavanja:

15.3.2008.

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