Hemijski sastav M. Semimembranosus i M. Longissimus Thoracis et Lumborum svinja pet čistih rasa odgajanih u Vojvodini

U ovom radu utvrđen je sadržaj vlage, proteina, ukupne masti i ukupnog pepela u M. semimembranosus (SM) i M. longissimus thoracis et lumborum (LTL) pet čistih rasa svinja: Velika Bela (n=118), Landras (n=116), Durok (n=112), Hempšir (n=112) i Pietren (n=121), odgajanih u Vojvodini. Osnovni hemijski sastav određen je ISO metodama. Ukupno, prosečan sadržaj (g/100g) vlage, proteina, ukupne masti i ukupnog pepela u svim ispitanim mišićima SM i LTL (n=1158) je bio: 75.68, 21.73, 1.36 i 1.14, respektivno. Svinjsko meso proizvedeno u Vojvodini pokazuje sličan sadržaj vlage, proteina, masti i pepela u poređenju sa sadržajima utvrđenim u drugim zemljama

Hemijski sastav jetri i bubrega svinja pet čistih rasa odgajanih u Vojvodini

In this paper the content of moisture, protein, total fat and total ash in the M. semimembranosus (SM) and M. longissimus thoracis et lumborum (LTL) from five purebred pigs: Large White (n=118), Landrace (n=116), Duroc (n=112), Hampshire (n=112) and Pietrain (n=121), reared in Vojvodina was determined. Components of proximate composition were determined by ISO methods. Overall, the average content (g/100g) of moisture, protein, total fat and total ash in all the SM and LTL (n=1158) was: 75.68, 21.73, 1.36 and 1.14, respectively. The Vojvodian pork showed same moisture, protein, total fat and total ash content compared with the values found in other countries.U ovom radu utvrđen je sadržaj vlage, proteina, ukupne masti i ukupnog pepela u jetrama i bubrezima svinja pet čistih rasa: Velika Bela (n=118), Landras (n=116), Durok (n=112), Hempšir (n=112) i Pietren (n=121), odgajanih u Vojvodini. Osnovni hemijski sastav određen je ISO metodama. Rasa svinja ne utiče značajno (P>0.05), dok vrsta iznutrice utiče značajno (P<0.05; P<0.001) na sadržaj vlage, proteina, ukupne masti i ukupnog pepela. Prosečan sadržaj (g/100g) vlage, proteina, ukupne masti i ukupnog pepela u svim ispitanim jetrama (n=579) je bio: 71.05, 21.34, 3.24 i 1.48, dok je u svim ispitanim bubrezima (n=579) bio: 79.43, 16.16, 3.13 i 1.20, respektivno

Meat quality of Swallow-Belly Mangulica pigs reared under intensive production system and slaughtered at 100 kg live weight

Quality parameters including sensory and physical characteristics and proximate and mineral composition in M. psoas major, M. semimembranosus, M. longissimus thoracis et lumborum and M. triceps brachii of Swallow-Belly Mangulica pigs were determined. Type of muscles had no significant effect (P > 0.05) on water-holding capacity, protein, total fat and K, P and Ca content. The M. psoas major was the highest in pH(24h), water-holding capacity, CIEa* and CIEb* values, moisture, K, P and Cu content, and the lowest in visual marbling score and total fat content. The M. semimembranosus was the highest in Mg and Ca content, and the lowest in CIEL* value (darkest muscle) and K content. The lightest colour (CIEL* value), the highest content of protein, total fat and total ash, and the lowest visual colour score, pH(24h), CIEa* and CIEb* values, content of moisture, Na, Ca, Zn, Fe and Cu were found in M. longissimus thoracis et lumborum. The highest visual colour and marbling score, the highest content of Na, Zn and Fe, and the lowest water-holding capacity, content of protein, total ash, P and Mg were found in M. triceps brachii

Technological quality and composition of the M. semimembranosus and M. longissimus dorsi from Large White and Landrace Pigs

The effects of pig breed (Large White and Landrace) in combination with muscle type (M. semimembranosus and M. longissimus dorsi) on T45min, T24h, pH45min, pH24h, colour (CIEL*a*b* values), water-holding capacity (filter paper press method: ratio of the area of pressed meat film – M and the wet area on the filter paper – T; M/T value) and moisture, protein, total fat and total ash content were investigated. Interaction effect between breed and muscle was not found (p&gt;0.05) for any parameter. The T45min, T24h, pH45min, and M/T value were influenced by the muscle, whereas T24h was also influenced by the breed. The pH45min was higher (p&lt;0.01) and water-holding capacity was better (p&lt;0.001) in M. semimembranosus muscle than in M. longissimus dorsi muscle. Based on the criteria for CIEL* and M/T values, pork meat was classified into seven technological quality classes. The percentages of pale and exudative, reddish-pink and exudative, and reddish-pink and non-exudative pork were 23.5, 26.5, and 27.7%, respectively. Composition was in the characteristic range for modern lean pigs