Abstract
Results of the investigation carried out on pork carcasses (n = 20), deriving from Large Yorkshire pigs, are presented in this paper. Investigation began with average body mass of pigs of approximately 25 kg and ended with average body mass of 100 kg. Trial animals received uniquediet mixture (content of crude protein 17,4%, lysine content 0,9%, cellulose content 4,9%). Following traits were determined: mass of warm carcass sides at slaughtering, fat thickness between 13th and 14th rib and on vertebrae where Gluteus medius pars piriformis most penetrates the fat tissue. After cooling of carcass sides during 24 hour period on temperature of 4?C, lateral section was cut between 13lh and 14th rib in order to determine section surface of the Musculus longissiums dorsi (MLD) and surrounding fat tissue. Based on MLD section and surrounding fat tissue the meat-fat ration on the back part of carcass was calculated. Dissection of right carcass side was done according to the method of WENINGER et al. (Petricevic, 1985). Following quantitativi traits are presented: pH1 and pH2 values determined by using the digital pH-meter 45 minutes post mortem and 24 hours subsequent to slaughtering, respectively. Average weight of warm carcass side was 41,7 kg. Major parameters for dissection are fat thickness (22,35 - 23,35 mm). MLD area was 36,40 cm2. In regard to the share of major parts of carcass sides, extremely high contribution of back part (8,20 kg or 19,62%) whereas the determined contribution of ham in carcass side was 10,68 kg or 25,5%. Contribution of muscle tissue in certain carcass parts varied. For instance, the highest relative share of muscle tissue was determined in ham and shoulder 71,91% and 71,67%, respectively, followed by neek, 62,86%, whereas in other major carcass parts value of aporox 58% was determined. Total content of muscle tissue in carcass side was 58,41%. Majority of quality parameters were within the normal values.
Highlights
Investigation began with average body mass of pigs of approximately 25 kg and ended with avarege body mass of 100 kg
Dissection of right carcass side was done according to the method of WENINGER et al tPetricevic, 1985)
4. Ignjatovic I., Petrovic Milica, Kosovac Olga (1998): Efekti ukrstanja razlieitih rasa svinja u cilju povecanja proizvodnje mesa
Summary
Dr Olga Kosovac, naucni saradnik, Institut za stocarstvo, Beograd-Zemun; dr Milica Petrovic, redovni profesor - Poljoprivredni fakultet, Beograd-Zemun; dr Branislav Zivkovic, naucni savetnik, mr Mihal Fabjan, istrazivac-saradnik, dipl.ing. Cedornir Radovic, istrazivac-pripravnik -Institut za stocarstvo, Beograd-Zemun. Radovic sirovih proteina 17,4%, sadrzaj Iizina 0,9%, sadrzaj celuloze 4,3%). Odredivana je masa toplih polutki pri klanju, debljina masti, izmedu 13-og i 14-og rebra i na prsljenovima gde misic glutues medius pars piriformis najdublje prodire u mast. Posle hladenja polutki u periodu 24h na temperautri od 4°C straznji deo bio je rasecen na visini 13 i 14-og rebra za odredivanje oblasti preseka u misicu longissimus dorsi (MLD) i okolne masti. Na bazi MLD preseka i okolne masti, odnos mesa i masti bio je izracunat u lednom delu. Disekcija desnih polutki vrsena je po metodi WENINGER i sar. Od kvantitativnih osobina prikazani su rezultati pHI i pH2 vrednosti, odredena pomocu digitalnog pH-metra 45 minuta post morten, a pH2 24 casa posle klanja
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