Skip to main navigation menu Skip to main content Skip to site footer

Vol. 33 No. 3 (2015)

Articles

The quality and technological usefulness of porker meat differentiated by daily gain

Submitted: July 30, 2019
Published: 2015-09-30

Abstract

The aim of the study was to analyze the quality and technological usefulness of meat of porkers differentiated by the daily gain. The investigations were conducted on 149 twocrossbreeds fatteners: (L × Y) and (L × D). Basing on the distribution of the average daily gain in the analysed group three subgroups of fatteners were distinguished: group I ≤ 620 g day-1, group II >620 and ≤740 g day-1, group III >740 g day-1. In group I with a low daily gain, a stronger acidity of LL muscle and the most intensive energetic turnover (R1) in an early period post mortem (45 min) were noted. The meat of fatteners with the highest daily gain (group III) was characterized by greater acidity in 24 and 48 hrs post mortem. It was confirmed in the highest frequency of carcasses with faulty acid meat (40.62% of carcasses vs. 24.36% in group II and 0% in group I). There were not any statistically significant differences in the technological yield in curing and cooking processes of meat of fatteners differentiated by daily gain

References

AOAC, 1990. Official Methods of Analysis, Association of Official Analytical Chemists. 15th edition, Washington.

Bergmeyer H.U., 1974. Methods of enzymatic analysis. Academic Press, New York.

Candek-Potokar M., Lefaucheur L., Zlender B., Bonneau M. 1999. Effect of slaughter weight and/or age on histochemical characteristics of pig longissimus dorsi muscle as related to meat quality. Meat Sci. 52,195–203.

Correa J.A., Faucitano L., Laforest J.P., Rivest J., Marcoux M., Gariépy C., 2006. Effects of slaughter weight on carcass composition and meat quality in pigs of two different growth rates. Meat Sci. 72(1), 91–99.

de Lange C.F.M., Morel P.C.H, Birkett S.H., 2003. Modeling chemical and physical body composition of the growing pig. J. Anim. Sci. 81, E, suppl. 2, E159–E165.

Grau R., Hamm R., 1952. Eine einfache Methode zur Bestimmung der Wasserbindung im Fleisch. Fleischwirtschaft 4, 295–297.

Honikel K.O., Fischer H., 1977. A rapid method for the detection of PSE and DFD porcine muscles. J. Food Sci. 42, 1633–1636.

Koćwin-Podsiadła M., Krzęcio E., Kurył J., Pospiech E., Grześ B., Zybert A., Sieczkowska H., Antosik K., Łyczyński A., 2004. Wpływ form polimorficznych wybranych genów na mięsność oraz właściwości fizykochemiczne i funkcjonalne tkanki mięśniowej. W: M. Świtoński (red.), Postępy genetyki molekularnej bydła i trzody chlewnej, Wyd. AR w Poznaniu, Poznań, 259–329.

Koćwin-Podsiadła M., Przybylski W., Kaczorek S., Krzęcio E., 1998. Quality and technological yield of PSE (pale, soft, exudative) – acid and normal pork. Pol. J. Food Nutr. Sci. 7/48(2), 217–222.

Kristensen L., Therkildsen M., Riis B., Sørensen M.T., Oksbjerg N., Purslow P.P., Ertbjerg P. 2002. Dietary-induced changes of muscle growth rate in pigs: effects on in vivo and postmortem muscle proteolysis and meat quality. J. Anim. Sci. 80(11), 2862–2871.

Krzęcio E., 2009. Zmienność, uwarunkowania i diagnostyka wycieku naturalnego z mięsa wieprzowego. Rozpr. Nauk. 103. Wyd. AP, Siedlce.

Krzęcio E., Koćwin-Podsiadła M., Kurył J., Zybert A., Sieczkowska H., Antosik K., 2008. The effect of interaction between genotype CAST/RsaI (calpastatin) and MYOG/MspI (myogenin) on carcass and meat quality in pigs free of RYR1T allele. Meat Sci. 80, 1106–1115.

Lebret B., 2008. Effects of feeding and rearing systems on growth, carcass composition and meat quality in pigs. Animal 2(10), 1548–1558.

Long Y., Ruan G.R., Su Y., Xiao S.J., Zhang Z.Y., Ren J., Ding N.S., Huang L.S., 2014. Genomewide association study identifies QTLs for EBV of backfat thickness and average daily gain in Duroc pigs. Russ. J. Genet. 50(12), 1308–1315.

Luszniewicz A., Słaby T., 2001. Statystyka z pakietem komputerowym Statistica PL. Teoria i zastosowania. Beck, Warszawa.

Migdał W., Orzechowska B., Różycki M., Tyra M., Wojtysiak D., Duda I., 2006. Chemical composition and texture parameters of loin from polish landrace, polish large white and pietrain fatteners. Ann. Anim. Sci., suppl. 2/2, 375–378.

Moeller S.J., Baas T.J., Leeds T.D., Emnett R.S., Irvin K.M., 2003. Rendement Napole gene effects and a comparison of glycolytic potential and DNA genotyping for classification of Rendement Napole status in Hampshire-sired pigs. J. Anim. Sci. 81, 402–410.

Monin G., Sellier P., 1985. Pork of low technological quality with a normal rate of muscle pH fall in the immediate post mortem period: the case of the Hampshire breed. Meat Sci. 13, 49–63.

Naveau J., Pommeret P., Lechaux P., 1985. Proposition d'une méthode de mesure du rendemnet technologique: la „méthode Napole”. Tech. Porc. 8, 7–13.

Nowachowicz J., Michalska G., Wasilewski P.D., Bucek T., 2009. Meat and fat content and meat quality of pigs of polish large white breed of different growth rate. J. Centr. Eur. Agric. 10(1), 73–78.

Pohja N.S., Ninivaara F.P., 1957. Die Bestimmung der Wasserbindung des Fleisches mittels der Konstandrückmethods. Fleischwirtschaft 9, 193–195.

Prange H., Jugert L., Schamer E., 1977. Untersuchungen zur Muskelfleischqualität beim Schwein.

Arch. Exp. Vet. Med. 31, 235–248.

Sobotka W., Pomianowski J.F., Wójcik A., 2012. Wpływ zastosowania genetycznie zmodyfikowanej poekstrakcyjnej śruty sojowej oraz poekstrakcyjnej śruty rzepakowej ,,00’’ na efekty tuczu, właściwości technologiczne i sensoryczne mięsa świń. Nauk. Technol. Jakość 1(80), 106–115.

Stefaniuk M., Kaczor U., Kulisa M., 2014. Polimorfizm genu miostatyny (MSTN) u zwierząt domowych. Post. Hig. Med. Dośw., 68, 633–639 [online], http://www.phmd.pl/abstracted.php? level=5&ICID=1103271.

Downloads

Download data is not yet available.

Most read articles by the same author(s)

Similar Articles

<< < 5 6 7 8 9 10 11 12 > >> 

You may also start an advanced similarity search for this article.