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Analysis of the causes of meat quality variations in pigs with identical genotype

Polish journal of food and nutrition sciences, 2005, Vol.14 (1), p.59-63 [Peer Reviewed Journal]

2006 INIST-CNRS ;ISSN: 1230-0322 ;EISSN: 2083-6007

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Title:
Analysis of the causes of meat quality variations in pigs with identical genotype
Author: Grzes, B., E-mail: bgrzes@au.poznan.pl ; Pospiech, E. (Poznan Agricultural University (Poland). Inst. of Meat Technology) ; Kocwin-Podsiadla, M ; Krzecio, E. (University of Podlasie, Siedlce (Poland). Dept. of Pig Breeding and Meat Quality Evaluation) ; Lyczynski, A. (Poznan Agricultural University (Poland). Dept. of Animal Origin Material) ; Zybert, A. (University of Podlasie, Siedlce (Poland). Dept. of Pig Breeding and Meat Quality Evaluation) ; Mikolajczak, B ; Iwanska, E. (Poznan Agricultural University (Poland). Inst. of Meat Technology)
Subjects: Animal productions ; Biological and medical sciences ; Capacidad de retención de agua ; Capacité de rétention d'eau ; Cerdo ; Cocción ; Cooking ; Crossbreds ; Cuisson ; Experimentación ; Experimentation ; Expérimentation ; Food industries ; Fundamental and applied biological sciences. Psychology ; Genotipos ; Genotypes ; Génotype ; Lechón ; Meat and meat product industries ; Organoleptic properties ; Perte au cours du traitement ; Piglets ; Porcelet ; Porcin ; Pork ; Processing losses ; Productos del cruzamiento ; Produit de croisement ; Propiedades organolépticas ; Propiedades técnicas ; Propriété organoleptique ; Propriété technologique ; Puerco espín ; Pérdidas por procesamiento ; Swine ; Technical properties ; Tenderness ; Tendreté ; Ternura ; Terrestrial animal productions ; Vertebrates ; Viande porcine ; Water holding capacity
Is Part Of: Polish journal of food and nutrition sciences, 2005, Vol.14 (1), p.59-63
Description: The aim of the study was to evaluate causes of variations in the meat quality of pigs of the (Danish Landrace x Yorkshire) x Duroc [(LxY)xD] breed slaughtered at two different dates. Experiments were carried out on 36 pigs slaughtered in two groups of 18 animals each. The meat quality of the examined fatteners was evaluated on the basis of the analysis of the following parameters: pH value, electrical conductivity, changes of some selected proteins of washed myofibril fractions as well as its tenderness and water holding capacity. It was found that, even though the meat was characterised by normal quality, significant differences were observed in the examined parameters (pH measurements 48 and 144 h after slaughter, electrical conductivity 35 min and 3 h after slaughter, centrifugal and thermal drip, shear force and the share of titin degradation product T2 in the fraction of washed myofibrils, the share of MHC 2a isoform in the muscle tissue) between the compared groups of pigs. The observed variations in the muscle quality could have been caused by metabolic properties of muscle tissues as indicated by the proportion of the 2a myosin heavy chain (MHC) isoform as well as by different growth rates of experimental animals
Publisher: Olsztyn: Polish Academy of Sciences
Language: English
Identifier: ISSN: 1230-0322
EISSN: 2083-6007
Source: Geneva Foundation Free Medical Journals at publisher websites
Alma/SFX Local Collection

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Analysis of the causes of meat quality variations in pigs with identical genotype

2006 INIST-CNRS ;ISSN: 1230-0322 ;EISSN: 2083-6007

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