DISTRIBUTION OF PIG MEAT ACCORDING TO QUALITY CONDITIONS

Abstract

Istraživanje je provedeno na 30 nasumično odabranih polovica svinja nepoznatoga genotipa, utovljenih na obiteljskim poljoprivrednim gospodarstvima. U klaonici je u butu (m. semimembranosus) i u dugom leđnom mišiću (m. longissimus dorsi – MLD) 45 min. post mortem izmjerena početna pH vrijednost i električna provodljivost (pH45 i EP45), a 24 sata p.m. utvrđene su na istim mjestima pH24 i EP24 vrijednosti. U uzorcima MLD-a je 24 sata nakon klanja utvrđena boja (CIE L*, a*, b* vrijednosti), otpuštanje mesnoga soka metodom „drip loss“ te sposobnost vezanja vode - Sp.v.v. metodom kompresije. Statistički značajna razlika (P0,001) utvrđena je između MLD-a i mesa buta, s obzirom na električnu provodljivost (EP45 i EP24), pH45 vrijednost (P0,01) te s obzirom na pH24 vrijednost (P0,05). Na temelju utvrđenih vrijednosti otpuštanja mesnoga soka (%), pH24 i CIE L* vrijednosti boje uzorci MLD-a razvrstani su u kvalitetna stanja. S obzirom na otpuštanje mesnoga soka, utvrđena je normalna kakvoća MLD-a, pri čemu se normalnim mesom smatralo ono koje je imalo vrijednosti otpuštanja mesnoga soka <5%. Prosječna vrijednost sposobnosti zadržavanja vode u mesu leđa, utvrđena metodom kompresije (8,06 cm2), bila je blizu uvjeta (<8,00 cm2) kojeg mora zadovoljiti meso normalne kakvoće. Prosječna vrijednost za boju MLD-a u ovom istraživanju (CIE L* = 47,70) ukazuje, također, na normalnu kakvoću mesa. Svrstavanjem uzoraka MLD-a u kvalitetna stanja, normalna kakvoća mesa - RFN utvrđena je kod 66% uzoraka; 16,7% uzoraka pripalo je RSE kvalitetnome stanju, dok je kod 10% uzoraka utvrđena nepoželjna kakvoća mesa - PSE. Najmanji udio uzoraka (6,7%) svrstan je u PFN razred, s čvrstim i nevodnjikavim mesom, ali s nepoželjnom blijedom bojom.The present study was conducted on 30 randomly selected carcasses of pigs of unknown genotype fattened at family farms. On the ham (m. semimembranosus) and m. longissimus dorsi (MLD) the following indicators of meat quality were measured at the slaughter line: initial and final pH value (pH45 and pH24) and electric conductivity (EC45 and EC24). Colour (CIE L*; a*; b* values); water holding capacity (W.H.C.); using compression method and drip loss method were measured in MLD samples 24 hours post mortem. Statistically significant difference was determined between MLD and ham meat regarding to the electrical conductivity values (EP45 and EP24; P0.001); pH45 values (P0.01) and pH24 values (P0.05). On the basis of drip loss (%); pH24 and CIE L* values meat samples were categorised into quality conditions. Statistical analysis showed that MLD had more favourable values of pH24 compared to ham meat (6.32 vs. 6.09); while pH24 values were slightly more favourable in the ham (5.66 vs. 5.4). In terms of the average EC45 and EC24 values; a normal quality of MLD samples was determined (4.11 and 4.90 mS/cm2; respectively). The ham meat; with average EC45 and EC24 values of 6.14 and 7.34; respectively; was suspicious to PSE. It was established that analysed meat samples had averagely normal quality regarding the drip loss. Average water holding capacity of m. longissimus dorsi (8.06 cm2) was near the criterion of less than 8.00 cm2 being satisfactory to consider the meat of normal quality. Average value of m. longissimus dorsi colour (CIE L* = 47.70) also indicated that investigated meat samples had normal quality on the average. RFN condition; i.e. meat of normal quality was determined in 66% of the samples; in 16.7% of samples RSE condition was established and in 10% of samples PSE; i.e. unfavourable meat quality of meat was established. The lowest proportion (6.7%) of the investigated meat was assorted into PFN condition; with firm and non-exuded meat; but with unfavourable pale colour

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