PRZEWODNOŚĆ ELEKTRYCZNA MIĘSA WIEPRZOWEGO JAKO WSKAŹNIK JEGO JAKOŚCI

The performed experiments allowed determining to what extent meat electrical conductivity measured at two time intervals (EC90’ and EC24h) may affect significantly the selected pork meat quality parameters. The experimental material comprised 75 carcasses, of which 32 were carcasses derived from hogs of line 990 and 43 were carcasses of Danish hybrid hogs [(L x Y) x Du]. The following parameters were investigated: electrical conductivity (EC90’ and EC24h), thermal drip and water holding capacity content as well as meat texture (tenderness and juiciness). After the assessment of meat electrical conductivity, the obtained results were divided into three groups taking into consideration differences in their values: EC90’: up to 3.50 mS/cm; from 3.51 – 5.00 mS/cm; > 5.00 mS/cm, and EC24h measurement: up to 4.99 mS/cm; from 5.00 – 8.00 mS/cm; > 8.00 mS/cm. It is clear from the performed investigations that measurements of meat electrical conductivity carried out 24 h after the slaughter of animals, in comparison with the measurements taken 90’ after slaughter, was correlated with the examined meat parameters higher degree

ELECTRICAL CONDUCTIVITY AS AN INDICATOR OF PORK MEAT QUALITY

The performed experiments allowed determining to what extent meat electrical conductivity measured at two time intervals (EC90’ and EC24h) may affect significantly the selected pork meat quality parameters. The experimental material comprised 75 carcasses, of which 32 were carcasses derived from hogs of line 990 and 43 were carcasses of Danish hybrid hogs [(L x Y) x Du]. The following parameters were investigated: electrical conductivity (EC90’ and EC24h), thermal drip and water holding capacity content as well as meat texture (tenderness and juiciness). After the assessment of meat electrical conductivity, the obtained results were divided into three groups taking into consideration differences in their values: EC90’: up to 3.50 mS/cm; from 3.51 – 5.00 mS/cm; > 5.00 mS/cm, and EC24h measurement: up to 4.99 mS/cm; from 5.00 – 8.00 mS/cm; > 8.00 mS/cm. It is clear from the performed investigations that measurements of meat electrical conductivity carried out 24 h after the slaughter of animals, in comparison with the measurements taken 90’ after slaughter, was correlated with the examined meat parameters higher degree.W pracy oceniano, w jakim stopniu przewodność elektryczna mięsa, mierzona w dwóch przedziałach czasowych (EC90’ i EC24h), ma istotny wpływ na wybrane wyróżniki jakości mięsa wieprzowego. Materiał doświadczalny stanowiło 75 tusz, w tym: 32 tusze wieprzków świń linii 990 i 43 tusze wieprzków mieszańców świń duńskich [L x Y) x Du]. Ocenie poddano następujące parametry: przewodność elektryczną (EC90’ i EC24h), wyciek termiczny i wodochłonność (WHC) oraz teksturę mięsa (kruchość i soczystość). Następnie uzyskane wyniki podzielono umownie na 3 grupy, w zależności od wartości przewodności elektrycznej (EC90’: do 3,50 mS/cm; 3,51 – 5,00 mS/cm; > 5,00 mS/cm i EC24h: do 4,99 mS/cm; 5,00 – 8,00 mS/cm; > 8,00 mS/cm). Z przeprowadzonych badań wynika, że pomiar przewodności elektrycznej mięsa wykonywany w 24h, w porównaniu do jej pomiarów w 90’ po uboju tuczników, był w wyższym stopniu skorelowany z ocenianymi parametrami mięsa

Meat Quality of Limousin Young Bulls Slaughtered at 6, 9 and 12 Months of Age

The aim of this study was to compare the quality of meat of the young Limousin bulls slaughtered at the age of 6, 9 and 12 months, with particular regard to the residual glycogen content in the meat and the value of the glycolytic potential. The study was conducted on bovine longissimus lumborum muscle. The residual glycogen content, glycolytic potential value (96 h post-mortem), pH value (45 min, 24 h, 48 h and 96 h post-mortem), IMP/ATP index (45 min post-mortem), colour parameters (L*, a* and b*), natural and cooking losses, free water content, the chemical composition, sensory parameters (aroma, flavour, juiciness and tenderness) as well as instrumental tenderness based on cutting test (96 h post-mortem) were analysed. The slaughter age of bulls had significant (