Abstract
The effects of pig breed (Large White and Landrace) in combination with muscle type (M. semimembranosus and M. longissimus dorsi) on T45min, T24h, pH45min, pH24h, colour (CIEL*a*b* values), water-holding capacity (filter paper press method: ratio of the area of pressed meat film – M and the wet area on the filter paper – T; M/T value) and moisture, protein, total fat and total ash content were investigated. Interaction effect between breed and muscle was not found (p>0.05) for any parameter. The T45min, T24h, pH45min, and M/T value were influenced by the muscle, whereas T24h was also influenced by the breed. The pH45min was higher (p<0.01) and water-holding capacity was better (p<0.001) in M. semimembranosus muscle than in M. longissimus dorsi muscle. Based on the criteria for CIEL* and M/T values, pork meat was classified into seven technological quality classes. The percentages of pale and exudative, reddish-pink and exudative, and reddish-pink and non-exudative pork were 23.5, 26.5, and 27.7%, respectively. Composition was in the characteristic range for modern lean pigs.
Highlights
The technological quality attributes of meat include: pH value, color, texture, water-holding capacity (WHC) and chemical composition (Rosenvold and Andersen 2003, Olsson and Pickova 2005, Sevón-Aimonen et al 2007)
Composition was in the characteristic range for modern lean pigs
No significant (p>0.05) interaction effect between breed and muscle type was found for all determined technological parameters (Table 1)
Summary
The technological quality attributes of meat include: pH value, color, texture, water-holding capacity (WHC) and chemical composition (Rosenvold and Andersen 2003, Olsson and Pickova 2005, Sevón-Aimonen et al 2007). These parameters are influenced by multiple interacting factors including breed, genetics, feeding, pre-slaughter treatment and stunning, slaughter method, chilling and storage conditions, as reviewed by Rosenvold and Andersen (2003). An abnormally rapid rate of glycolysis early post-mortem in the muscles produces poor pork quality (pale and exudative meat). Higher ultimate pH is associated with darker colour and better WHC (Bendall and Swatland 1988, Brewer et al 2001, Lawrie and Ledward 2006)
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
