Comparable presentation of carcass and meat quality of different pig genotypes using modern evaluation methods

C. Radovic,G. Marinkov,O. Kosovac,S. Josipovic,D. Tomasevic,B. Zivkovic

doi:10.2298/bah0702291k

Abstract

In this paper quality of carcasses/carcass sides and meat from 5 different pig genotypes was comparably evaluated. Quality of carcass sides was evaluated prior to slaughtering in vivo (SONOMARK SM 100 M), early post mortem on slaughter line (FOM), by method of two points (ZP - ZWEIPUNKT) as well as method of partial dissection on cold left carcass sides according to EU recommendations. By analysis of obtained results it can be concluded that fatteners of type E (LW x SL) x P had the highest meat yield in carcass sides (61,90; 62,40; 58,85 and 58,89%) by any other mentioned methods of evaluation compared to average meat yield in carcass sides of other investigated genotypes. Average yield of muscle tissue in carcasses of pigs of E genotype (LW x SL) x P (58,89%) established by method of partial dissection was statistically considerably higher (*p<0,05) than the average (56,06%) meat yield in carcasses of pigs of genotype D, very significantly higher (**p<0,01) than average (57,01%) meat yield in carcasses of pigs of genotype C and very highly significantly higher (***p<0,001) than average (51,30%) meat yield in carcasses of pigs of genotype A. The quality of meat was also investigated comparably by determining its technological quality and chemical composition of MLD in investigated genotypes of pigs. Technological quality and chemical composition of MLD demonstrated significant (*p<0,05) differences in WBC and pigment content between genotypes B and C and B and E. Average values for content of ashes and share of pigment are in accordance with average values which characterize muscles of normal traits. By analysis of obtained results we conclude that fatteners of genotype E (LW x SL) x P had the highest meat yield in carcass sides (61,90; 62,40; 58,85 and 58,89%), but quality was slightly decreased which indicates need for further improvement of meat quality.

Highlights

Quantity of produced meat is important element of production, its precedence has for longer period been superseded
In order to increase the production volume and quality of meat, more attention is directed to determination of quality of pig carcass on live animals prior to slaughtering in-vivo (PIGLOG 105, SONOMARK SM 100 M), early post mortem on slaughter line (FOM), by method of two points (ZP – ZWEI-PUNKT) and method of partial dissection on cooled left carcass sides according to EU recommendations, and based on this method the carcasses are categorized according to standard (SEUROP)
Apparatus/device SM is used for determination of quality of carcasses/carcass sides, i.e. meat yield in carcasses/carcass sides on live animals on basis of so called A mode of ultrasound impulses which are presented on scale and this enables measuring in vivo of fat and muscle tissue thickness of pigs and directly is displayed in mm

Summary

Introduction

Quantity of produced meat is important element of production, its precedence has for longer period been superseded. In developed countries there is agreement according to which quality of meat is of higher importance and represents competitive advantage, and quantity is one of the integral elements of the quality (Zekić et al 2007). Considering that the »quantity is one of the integral elements of quality«, in order to evaluate objectively the quality of pig carcasses, in EU countries as well as in Serbia many researches were undertaken relating to quality of carcass and meat of pigs (Timanović 2003; Džinić et al, 2003; Fisher et al, 2003; Tomović et al, 2003; Pulkrảbek et al, 2003; Džinić et al, 2004; Bahelka et al, 2004; Džinić 2005; Jukna and Jukna 2005; Zekić et al, 2007). In order to increase the production volume and quality of meat, more attention is directed to determination of quality of pig carcass on live animals prior to slaughtering in-vivo (PIGLOG 105, SONOMARK SM 100 M), early post mortem on slaughter line (FOM), by method of two points (ZP – ZWEI-PUNKT) and method of partial dissection on cooled left carcass sides according to EU recommendations, and based on this method the carcasses are categorized according to standard (SEUROP).

Methods

Results

Conclusion