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RESULTS OF THE FIRST TEST CONDUCTED WITHIN THE PROJECT OF DEVELOPING A DOMESTIC MEATY SWINE TYPE 2. QUALITY PROPERTIES OF THE MEAT
Antun Petričević
; Poljoprivredni fakultet, Zavod za stočarstvo, Osijek, Republika Hrvatska
Gordana Kralik
; Poljoprivredni fakultet, Zavod za stočarstvo, Osijek, Republika Hrvatska
Zlata Maltar
; Poljoprivredni fakultet, Zavod za stočarstvo, Osijek, Republika Hrvatska
Dražen Vujčić
; Poljoprivredni fakultet, Zavod za stočarstvo, Osijek, Republika Hrvatska
Sažetak
This investigation included meat of pigs belonging to 9 groups of different genotype and origin. All groups were tested under the same conditions. The following quality properties of the meat (MLD) were determined: the pH₁, (45' p.m.), the pH₂, (24 hours p.m.), the water holding capacity (WHC) and the colour of the meat (Göfo). The investigation also included measuring the surface (cm²) of the long dorsal muscle (musculus longissimus dorsi - MLD), the surface (cm²) of the adjoining subcutaneous fat, and the calculating of the meat: fat ratio. The mean results obtained indicate that the quality properties of the meat ranged within the normal limits, as follows: the pH₁, the pH₂, the WHG and the colour of the meat ranged from 6.67 to 6.09, from 5.70 to 5.87, from 6.70 to 8.54 cm² and from 61 .30 to 55.17, respectively. However, this was not the case in the trial group 7 ( BL x [VJ x NJL x DL]), where the value of the mean pH₁ ( ‾x 6.09 was
notsatisfactory results were and the meat colour was (Göfo= 50.36) and WHC (9.07 cm²), erther. In the trial group 5, as well (H x [VJxSL]), meat colour varied considerably from the wanted, whereas the values of other properties were within the normal limits.
From the results of measuring the MLD surface (from 39.31 to 32.40 cm²), the adjoining fat (from 18.56 to 26.67 cm²) and the meat: fat ratio (from 0.535 to 0.822), it was concluded that the swine were mainly of good meatiness. As a conclusion, it was suggested that during the swine selecti6n, not only meatiness but also quality properties of the meat should be monitored.
Ključne riječi
Hrčak ID:
162186
URI
Datum izdavanja:
26.7.1991.
Posjeta: 859 *