Izvorni znanstveni članak

PRZEWODNOŚĆ ELEKTRYCZNA MIĘSA WIEPRZOWEGO JAKO WSKAŹNIK JEGO JAKOŚCI

Grażyna CZYŻAK-RUNOWSKA ; Department of Small Mammals Breeding and Raw Materials of Animal Origin, University of Life Sciences in Poznań, Poland
Andrzej ŁYCZYŃSKI ; Department of Small Mammals Breeding and Raw Materials of Animal Origin, University of Life Sciences in Poznań, Poland
Edward POSPIECH ; Institute of Meat Technology, University of Life Sciences in Poznań, Wojska Polskiego 31, 60-624 Poznań, Poland; Meat and Fat Research Institute, Głogowska 239, 60-111 Poznań, Poland
Maria KOĆWINPODSIADŁA ; Department of Pig Breeding and Meat Evaluation, University of Podlasie, B. Prusa 14, 08-110 Siedlce, Poland
Janusz WOJTCZAK ; Department of Small Mammals Breeding and Raw Materials of Animal Origin, University of Life Sciences in Poznań, Poland
Ewa RZOSIŃSKA ; Department of Small Mammals Breeding and Raw Materials of Animal Origin, University of Life Sciences in Poznań, Poland
Beata MIKOŁAJCZAK ; Institute of Meat Technology, University of Life Sciences in Poznań, Wojska Polskiego 31, 60-624 Poznań, Poland
Bożena GRZEŚ ; Institute of Meat Technology, University of Life Sciences in Poznań, Wojska Polskiego 31, 60-624 Poznań, Poland
Ewa IWAŃSKA ; Institute of Meat Technology, University of Life Sciences in Poznań, Wojska Polskiego 31, 60-624 Poznań, Poland
Elżbieta KRZĘCIO ; Department of Pig Breeding and Meat Evaluation, University of Podlasie, B. Prusa 14, 08-110 Siedlce, Poland
Halina SIECZKOWSKA ; Department of Pig Breeding and Meat Evaluation, University of Podlasie, B. Prusa 14, 08-110 Siedlce, Poland
Katarzyna ANTOSIK ; Department of Pig Breeding and Meat Evaluation, University of Podlasie, B. Prusa 14, 08-110 Siedlce, Poland

Sažetak

The performed experiments allowed determining to what extent meat electrical conductivity measured at two time intervals (EC90’ and EC24h) may affect significantly the selected pork meat quality parameters. The experimental material comprised 75 carcasses, of which 32 were carcasses derived from hogs of line 990 and 43 were carcasses of Danish hybrid hogs [(L x Y) x Du]. The following parameters were investigated: electrical conductivity (EC90’ and EC24h), thermal drip and water holding capacity content as well as meat texture (tenderness and juiciness). After the assessment
of meat electrical conductivity, the obtained results were divided into three groups taking into consideration differences in their values: EC90’: up to 3.50 mS/cm; from 3.51 – 5.00 mS/cm; > 5.00 mS/cm, and EC24h measurement: up to 4.99 mS/cm; from 5.00 – 8.00 mS/cm; > 8.00 mS/cm. It is clear from the performed investigations that measurements of meat electrical conductivity carried out 24 h after the slaughter of animals, in comparison with the measurements
taken 90’ after slaughter, was correlated with the examined meat parameters higher degree.

Ključne riječi

electrical conductivity; pork meat quality

Hrčak ID:

55708

URI

https://hrcak.srce.hr/55708

Datum izdavanja:

30.6.2010.

Podaci na drugim jezicima: poljski

Posjeta: 2.042 *