Abstract
ABSTRACT: The objective of this study was the comparative analysis of selected attributes of nutritional and technological quality of pork from Naïma and DanBred gilts mated with P-76 boars. The research was carried on 50 pigs (25 in each group) reared under the same environmental conditions and slaughtered at about 115±5.0 kg. Both analyzed crossbreds populations were characterized by overall good nutritional and technological quality. However the loins from DanBred×P-76 compared with those from Naïma×P-76 had significantly greater glycogen and less lactate concentration in early post mortem period, higher pH at all measurement points (besides no statistical differences in pH measured 2 hours post mortem), lower thermal drip and drip loss measured 96 and 144 hours post mortem and lower lightness (except no differences measured 48 hours post mortem). Additionally loins from DanBred×P-76 contained more protein and less water. No statistical differences in IMF content between both analysed groups were noted (their average values were below 2%). Aforementioned may suggest that crossing both Naïma and DanBred hybrids with P-76 boars may not improve IMF content or increase marbling scores to the levels preferred for culinary purposes.
Highlights
Meat is an important component of human diet that provides proteins, vitamins and minerals required both for health and disease prevention (BIESALSKI, 2005)
In present study no statistical differences were found between hot carcass weight (HCW) and lean meat content between DanBred×P-76 and Naïma×P-76 (Table 1)
The chemical composition of longissimus muscles from Naïma and DanBred hybrids mated with P-76 were presented in table 1
Summary
Meat is an important component of human diet that provides proteins, vitamins and minerals required both for health and disease prevention (BIESALSKI, 2005). In Europe, the per capita meat consumption has reached 69 kg whereby pork is still most frequently consumed meat with 31.3 kg on average (EC, 2009). The level of consumption is strongly associated with consumer preferences and expectations for meat (FONT‐I‐ FURNOLS & GUERRERO, 2014). Consumers are mostly interested in lean meat but nutritious aspects, safety and quality issues (i.e. colour, drip loss, juiciness and tenderness) plays a major role in choices and purchasing behaviour (FONT‐I‐ FURNOLS & GUERRERO, 2014). Over the past ten years many European countries have introduced different strategies to improve meat quality production of high quality pork is constantly a big challenge for meat producers and Approved 04.19.21 Returned CR-2021-0125.R2 by the author 05.25.2C1 iência
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