Abstract
The investigation was carried out on 99 PIC pig carcasses (49 gilts and 50 barrows) divided into six groups according to their slaughter weight (120, 130, 140, 150, 160 and ≥170 kg), with the aim to investigate the influence of gender and slaughter weight on meat quality traits. At the slaughter line and in laboratory following meat quality traits were measured: initial and ultimate pH in MS and LD muscle, drip loss, EZ drip, colour parameters, cooking loss and instrumental tenderness. Out of all investigated meat quality traits, gender influenced only cooking loss, while differences between slaughter weight groups were found for almost all meat quality traits measured. However, increasing slaughter weight to ≥170.00 kg had no major benefit on technological meat quality traits.
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