RESULTS OF THE EVALUATION OF MEAT QUALITY OF ZLOTNICKA SPOTTED PIG
Journal Title: Zeszyty Naukowe Uniwersytetu Przyrodniczego we Wrocławiu, Biologia i Hodowla Zwierząt - Year 2012, Vol 586, Issue 0
Abstract
The aim of this study was to evaluation the meat quality of Zlotnicka Spotted pig. The specimens for investigation were 20 carcasses of Zlotnicka Spotted porkers. The analysis of pH in the [i]longissimus dorsi [/i]muscles revealed typical values of meat without qualitative deviations. The results of evaluation of physiochemical characteristics point to very good quality of meat. The meat of Zlotnicka Spotted pigs was characterised by the desirable and equal colour in the section of the [i]longissimus dorsi [/i]muscle. However, similarly to many native breeds, it was characterised by lesser lightness than in breeds with high meat content. Also, the results of evaluation of sensory quality determinants, i.e. flavour, juiciness, tenderness and palatability, which were higher than 4 points on average (1−5 scale), confirmed perfect quality of the meat. To sum up, it is possible to say that the raw meat of Złotnicka Spotted pigs is characterised by good quality and because of its considerable intramuscular fat content it has high culinary and processing value, especially for production of ripening products and production of canned.
Authors and Affiliations
Karolina Szulc, Damian Knecht, Anna Jankowska-Mąkosa
Keywords
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