Study of beef blade muscles’ differentiation depending on conformation and fat class

The object of this study was to identify variation of the intramuscular fat and connective tissue content in different blade muscles in carcasses characterized by various quality grades. It was found that there is a cumulative impact of muscle and conformation class on intramuscular fat in blade muscle (P = 0.0330), as well as type of muscle and fat class (P = 0.0424), but there is no cumulative impact of conformation class and fat class (P = 0.1788). There is no cumulative influence of muscle type, conformation class, and fat class on amount of connective tissue in blade muscle, but the infraspinatus muscle was characterized by the highest quantity of connective tissue. The differences in the content of intramuscular fat in blade muscles depend on type of muscle as well as fat or conformation class, but there is no cumulative effect of fat and conformation class

Color of smoked loin from animals fed with bioactive compounds added to forage

The objective of this work was to evaluate the influence of the breed and of the addition of bioactive substances to forage on the color of smoked pork loin. Two pig breeds (Polish Landrace and the crossbreed Polish Landrace x Duroc), three types of bioactive components (organic selenium; 2% of canola oil and 1% of flaxseed oil; and 2% of flaxseed oil and 1% of canola oil), and a control treatment were evaluated. Computer image analysis included the color assessment of muscle, fat, connective tissues, and smoked loin surface. For Polish Landrace, selenium supplementation caused higher values of red, green, and blue color components of the muscle tissue, which were lower for the crossbreed. However, there was no difference in the color components of loin fat tissue of the Polish Landrace breed due to selenium supplementation. In the case of oil supplementation, values of the color components of the muscle tissue for the Polish Landrace x Duroc crossbreed were also lower. The color components of muscle, fat, connective tissues, and smoked loin surface depend on the pig breed and on the bioactive compounds added to the forage