This study involved 302 swine carcasses, dissected in the aim of their classification into (S)EUROP classes on the basis of relative share of muscle tissue. Following measures have been taken on the primarily processed swine carcasses: length, ham index, muscle and fat areas of&nbsp;m. longissimus dorsi, fat to meat ratio. The meat quality traits measured were: pH1, pH2, water holding capacity (w.h.c.) and colour. The differences in carcass quality indicators between pigs from different classes were statistically significant in the most of the cases (P &lt; 0.05) and highly significant (P &lt; 0.01). The analysis of meat quality traits showed that the meat had mostly normal characteristics, although it was also observed that swine carcasses from lower meat yield had more favourable quality traits than the carcasses with higher meat yield.V študijo sta bili vključeni 302 klavni polovici, razsekani zaradi razvrstitve v (S)EUROP klasifikacijske razrede, ki temeljijo na relativnem deležu mišičnega tkiva. Na primarno obdelanih klavnih polovicah so bile opravljene naslednje meritve: dolžina, indeks stegna, površina mišice in maščobe v&nbsp;m. longissimus dorsi&nbsp;in razmerje maščoba/meso. Merjeni so bili naslednji kazalci kakovosti mesa: pH1, pH2, sposobnost vezave vode in barva. Razlike pri kazalcih kakovosti klavnih polovic med prašiči različnih razredov so bile v večini primerov statistično značilne (p&nbsp;&lt;&nbsp;0,05) in visoko značilne (p&nbsp;&lt;&nbsp;0,01). Analize kazalcev kakovosti mesa kažejo na večinoma normalne lastnosti, vendar pa so ugotovili, da imajo klavne polovice z manjšo vsebnostjo mesa več dobrih lastnosti kot polovice z več mesa

KRALIK, Gordana

KUŠEC, Goran

PETRIČEVIĆ, Antun

ŠKRTIĆ, Zoran

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Zb. Bioteh. Fak. Univ. Ljubl., Kmet. Supl., 31(oktober 2001), 199–204. 9th Int. Symp. “Animal Science Days”, Radenci, Slovenia, Oct. 03–05, 2001. Original scientific paper Izvirni znanstveni prispevek MORE ON THE RELATION BETWEEN MEAT PERCENTAGE AND MEAT QUALITY TRAITS IN SWINE CARCASSES Gordana KRALIK a), Antun PETRIČEVIĆ b), Zoran ŠKRTIĆ c) and Goran KUŠEC d) a) Josip Juraj Strossmayer Univ. of Osijek, Fac. of Agriculture, Trg sv. Trojstva 3, HR-31000 Osijek, Croatia, Prof., Ph.D. b) Same address , Professor emeritus, Prof., Ph.D. c) Same address, Ass., M.Sc. ABSTRACT This study involved 302 swine carcasses, dissected in the aim of their classification into (S)EUROP classes on the basis of relative share of muscle tissue. Following measures have been taken on the primarily processed swine carcasses: length, ham index, muscle and fat areas of m. longissimus dorsi, fat to meat ratio. The meat quality traits measured were: pH1, pH2, water holding capacity (w.h.c.) and colour. The differences in carcass quality indicators between pigs from different classes were statistically significant in the most of the cases (P < 0.05) and highly significant (P < 0.01). The analysis of meat quality traits showed that the meat had mostly normal characteristics, although it was also observed that swine carcasses from lower meat yield had more favourable quality traits than the carcasses with higher meat yield. Key words: pigs / carcass / composition / muscles / fat / meat / quality VEČ O RAZMERJU MED ODSTOTKOM IN KAKOVOSTJO MESA V KLAVNIH POLOVICAH PRI PRAŠIČIH IZVLEČEK  V študijo sta bili vključeni 302 klavni polovici, razsekani zaradi razvrstitve v (S)EUROP klasifikacijske razrede, ki temeljijo na relativnem deležu mišičnega tkiva. Na primarno obdelanih klavnih polovicah so bile opravljene naslednje meritve: dolžina, indeks stegna, površina mišice in maščobe v m. longissimus dorsi in razmerje maščoba/meso. Merjeni so bili naslednji kazalci kakovosti mesa: pH1, pH2, sposobnost vezave vode in barva. Razlike pri kazalcih kakovosti klavnih polovic med prašiči različnih razredov so bile v večini primerov statistično značilne (p < 0,05) in visoko značilne (p < 0,01). Analize kazalcev kakovosti mesa kažejo na večinoma normalne lastnosti, vendar pa so ugotovili, da imajo klavne polovice z manjšo vsebnostjo mesa več dobrih lastnosti kot polovice z več mesa. Ključne besede: prašiči / klavne polovice / sestava / mišice / maščobe / meso / kakovost INTRODUCTION The meat yield of the swine carcasses and the quality of the meat are constantly subjected to scientific investigations. Quantitative indicators such as percentages of different tissues in the carcass, esspecially high percentage of lean meat have different meaning as quality traits. The results of numerous studies show that high lean meat percentage of modern pigs is in relation with poorer quality of the meat. Fewson (1987) found negative correlation between lean meat percentage in swine carcass and pH1 measured in m. longissimus dorsi (r = –0.581). More favourable quaity traits of the meat in the carcasses characterised by lower meat percentage were http://www.bfro.uni-lj.si/zoo/publikacije/zbornik/suplementi/index.htm Zb. Bioteh. Fak. Univ. Ljubl., Kmet. Supl., 31(oktober 2001).  200 also established by Kralik et al. (1990, 1991). By classification of swine carcasses according to meat percentage and investigation of relations between lean meat percentage and backfat thickness as well as fat surface above m. longissimus dorsi, Kralik et al. (1990) found negative correlation (r = –0.59 and r = –0.57, resp.). The aim of this study was to determine the lean meat percentage as the base for (S)EUROP classification and to analyse the meat quality traits in m.longissimus dorsi for each class separately. MATERIAL AND METHODS The measurements of carcass length, ham index, muscle and fat surfaces of m. longissimus dorsi between 13th and 14th rib, pH1 and pH2 values, water holding capacity (w.h.c) and colour of m. longissimus dorsi (MLD) were taken on 302 primarily processed swine carcasses of different genetic background from different farms. The length of the carcass was measured from os pubis to atlas, ham idex was calculated as the ratio between ham length and circumference; the surfaces of muscle and belonging fat (cm2) were determined by geometric procedure (Comberg, 1978) and expresed as the fat/muscle area ratio. Value of pH1 was measured 45 minutes post mortem (p.m.); 24 hours p.m. pH2 value was taken. The measurements were carried out by MA-5722 “Iskra-Kranj” portable contact digital pH meter with one probe. Water holding capacity was determined using compression method by Grau and Hamm (1952) 24 hours after cooling (p.m.). The colour of the meat was measured photometrically by means of Goeffo device (Goettingen) at m. longissimus dorsi cut, 24 hours after cooling. Swine carcasses were classified into (S)EUROP classes, according to Regulations (Pravilnik o utvrđivanju..., 1999; Pravilnik o izmjenama…, 2001), on the basis of meat percentage, determined by dissection. Statistical analysis of the data was performed by SAS/STAT program package (SAS Institute Inc., 1989). RESULTS AND DISCUSSION The carcass quality indicators of the pigs included in the study as well as the meat quality traits are presented in Table 1 and Graphs 1 and 2. The lean meat percentages in carcasses of investigated pigs differed significantly between the classes (P < 0.05). The distribution of swine carcasses in the sample (n = 302) on the basis of lean meat percentage shown that 12.2 % of the carcasses were classified into class S, while 43.0 %, 31.2 %, 11.9 % and 1.7 % of the carcasses were classified into classes E, U, R, O and P, respectively. Not one carcass was classified into class P. Statistically significant difference (P < 0.05) was found in the carcass length between pigs from classes U and O; classes S and E differed highly significantly (P < 0.01) from classes R and O. This results show negative relation between meat percentage and carcass length. The differences in ham index between the pigs grouped into classes were not statisticaly significant (P > 0.05). The m. longissimus dorsi areas at the cut between 13th and 14th rib of the carcasses from S class differed higly significantly (P < 0.01) from those measured on the carcasses classified into E, U, R and O; The same difference (P < 0.01) was found for E class carcasses in relation to classes U, R and O. The difference in fat areas between classes S and E was significant (P < 0.05); between classes S and U, R and O differences were highly significant (P < 0.01). The fat/muscle area ratio from class S significantly differed (P < 0.05) from classes R and O. The results of the study shown that there is relation between m. longissimus dorsi area and lean meat Kralik, G. et al. More on the relation between meat percentage and meat quality traits in swine carcasses. 201 percentage, which is in accordance with results reported by Petričević et al. (1990) and Senčić et al. (1996).  Table 1. Carcass and meat quality traits of the pigs according to classes  Indicator Classes S (n = 37) E (n = 130) U (n = 94) R (n = 36) O (n = 5) Meatiness, % x  SD 61.89E.U.R.O* 1.34 57.24U.R.O* 1.31 53.01R.O* 1.39 47.66O* 1.64 43.03 1.90 Carcasses length, cm x  SD 100.65R.O** 5.50 100.67R.O** 4.98 102.06O* 4.98 103.92 4.30 105.00 1.87 Ham index, % x  SD 42.84 1.95 43.03 2.55 44.11 2.29 43.94 2.67 42.97  MLD surface, cm2 x  SD 44.21E.U.R.O** 4.96 40.69U.R.O** 6.09 37.28 5.58 35.29 4.80 35.66 3.63 Fat surface, cm2  x  SD 16.12E *U.R.O** 4.28 18.38U.R.O** 5.20 21.12R.O** 5.52 27.47O** 5.21 32.76 4.50 Fat/meat ratio x  SD 0.37 R.O* 0.09 0.46  0.31 0.58  0.17 0.78  0.14 0.92  0.13 pH1 x  SD 5.96 0.33 6.00 0.32 6.08 0.34 6.11 0.29 6.22 0.31 pH2 x  SD 5.68 0.21 5.68 0.91 5.69 0.15 5.72 0.86 5.83 0.32 W.h.c., cm2 x  SD 9.00 1.92 8.87 1.76 9.16 1.64 8.96 2.01 7.37 1.82 Colour, Göfo x  SD 60.22O** 8.31 60.77O** 8.53 59.95O** 8.44 59.97O** 5.21 66.80 5.17 * = P < 0.05; ** = P < 0.01.   Graph 1. Lean meat percentage and m.longissimus dorsi muscle and fat areas in the carcasses of pigs according to classes. Zb. Bioteh. Fak. Univ. Ljubl., Kmet. Supl., 31(oktober 2001).  202  Graph 2. pH1 and pH2 values in m.longissimus dorsi.  The values of pH measured 45 minutes p.m. (pH1) which indicate the velocity of glycolitic processes in the muscle were in the range from 5.96 (mean of class S) to 6.22 (mean of class O). The pH1 values of the muscles measured on carcasses from classes E, U and R were between two values mentioned above (from 6.00 to 6.11). The differences in pH1 values in m. longissimus dorsi between classes were not statistically significant (P > 0.05). Between pH2 values measured 24 hours after cooling, no statistically significant differences (P > 0.05) were found. The average values of pH2 were within the boundaries for “normal” meat, with exception of the class O (5.83). Petričević et al. (1990), Kralik et al. (1990) and Senčić et al. (1996) reported similar values of pH1 and pH2 for loin muscle of meat type pigs. According to Blendl et al. (1991) the border values for “normal” meat are pH1 > 5.80 and pH2 < 5.80. Lower pH2 values (5.67 and 5.52) than those from present study were reported by Živković et al. (1992) and Senčić et al.(1996), respectively.  Table 2. Distribution of pH1 values in m. longissimus dorsi according to classes   Indicators Classes Quality traits pH1 S E U R O n % n % n % n % n % PSE <5.6 9 24.32 16 12.31 11 11.70 2 5.56   Suspicious on PSE 5.6–5.8 1 2.70 15 11.54 5 5.32 4 11.11   Normal >5.8 27 72.97 99 76.15 78 82.98 30 83.33 5 100.00 Total 37 100.00 130 100.00 94 100.00 36 100.00 5 100.00  Values of pH1 (measured 45 minutes p.m.) is the most often used as orientational information in classification of the carcasses according to technological quality of the meat. Since mean values of the meat quality traits often do not reveal the real character of the muscle tissue it is useful to present the distribution of pH1 values. According to the suggestion by the group of Kralik, G. et al. More on the relation between meat percentage and meat quality traits in swine carcasses. 203 authors (Blendl et al., 1991), a classification of the meat on the basis of pH1 value into PSE (pH1 < 5.6), suspicious on PSE (pH1 = 5.6–5.8) and “normal” meat (pH1 > 5.8) was officially accepted in Germany. By this principle, pH1 values of all investigated swine carcasses (n = 302) were distributed according to carcass quality classes (Table 2). The data presented in this manner show the frequency of carcasses with meat whose pH1 values were out of the boundaries set up for “normal” meat, for each class. In class S, 24.32 % and 2.70 % (27.02 %) of the carcasses were classified as PSE and suspicious on PSE, respectively. Class E had 12.31 % and 11.54 % (23.85 %); class U had 11.70 % and 5.32 % (17.02 %); and class R had 5.56 % and 11.11 % (16.67 %) of the carcasses whose meat was classified as PSE and suspicious on PSE, respectively. No suspicious or PSE meat was detected in the carcasses from class O. This results suport the reports of numerous authors who stated that increased meat percentage is followed by decrease in meat quality (Fewson, 1987; Kralik et al., 1990, 1991). The water holding capacity was the poorest in loin muscles from class U (9.16 cm2) and the most favourable in class O (7.37 cm2). There were no significant differences in w.h.c. between swine caracass classes (P > 0.05). The mean values found for w.h.c. were in agreement with results of Kralik et al. (1990), Petričević et al. (1990) and Senčić et al. (1996).  The colour of muscle tissue (Göfo values) was of similar intensity in classes S, E, U and R (from 59.97 to 60.22). Muscle tissue of the pig carcasses classified in class O significantly differed (P < 0.01) from other classes (66.80). Petričević et al. (1990) and Senčić et al. (1996) found Göfo values significantly higher than reported in this study. CONCLUSION On the basis of results presented, following can be concluded: The most of 302 investigated pig carcasses were classified into classes E and U (43.0 % and 31.20 %). The average meat percentage, according to classes S, E, U, R and O were: 61.89 %, 57.24 %, 53.01 %, 47.66 % and 43.03 %, respectively . Classification of swine carcasses into classes on the basis of meat percentage and analysis of carcass length, m. longissimus dorsi area and fat/muscle ratio at the m. longissimus dorsi cut, shown statistically significant differences (P < 0.05) and highly significant (P < 0.01) differences in the most of investigated carcass traits. The muscle tissue of analyzed samples taken alltogether had normal quality. Established values of pH1 were between 5.96 to 6.22, and pH2 was between 5.68 and 5.83. However, frequency distribution of pH1 according to classes shown that 20.86 % of the carcasses were not classified as “normal”; the most of them were in class S (27.02 %), the least in class R (16.67 %) and in class O none. Values of w.h.c. were proportional to values of pH1 in the sense that they were more favourable in classes with lower meat percentge and less favourable in classes of carcasses containing more lean meat. The highest colour intensity (Göfo value) were established for muscle tissue of the carcasses from class O, and the lowest in class S (66.80 and 60.22, resp.). Swine carcasses with lower lean meat percentage had more favourable meat quality traits than those with high lean meat percentage. REFERENCES Blendl, H./ Kallweit, E./ Scheper, J. Qualitätanbieten: Schweinefleisch. Bonn, AID, 1991, 1103 p.  Comberg, G. Schweinezucht. Stuttgart, Verlag Eugen Ulmer, 1978, 527 p. Fewson, D. Muscle proportionen und Typfragen in der Schweinezucht. Zuchtungskunde, 59(1987)6, 416–429. Grau, R./ Hamm, R. Eine einfache Methode zur Bestimmung der Wasserbildung im Fleisch. Die Fleischwirtschaft, 4(1952), 295–297. Zb. Bioteh. Fak. Univ. Ljubl., Kmet. Supl., 31(oktober 2001).  204 Kralik, G./ Petričević, A./ Jurić, I. Meatness of swine carcasses and qualitative property of meat. In: 36th International Congress of Meat Science and Technology, Congress Proceedings, Havana, 1990-08-27/09-01, Cuba. Havana, ICOMST, 1990, 81–84. Kralik, G./ Petričević, A./ Klaić, J./ Plac, K./ Petrović, B. Rezultati prvog testa u projektu stvaranja domaćeg tipa mesnate svinje. 1. Prinos mesa u polovicama. Stočarstvo, 45(1991)3–4, 103–108. Petričević A./ Jurić I./ Kralik G. Connection between the percentage of bones, muscle and percentage of bones, muscle and fat tissue of swine carcasses. In: 36th International Congress of Meat Science and Technology, Congress Proceedings, Havana, 1990-08-27/09-01, Cuba. Havana, ICOMST, 1990, 123–126. Pravilnik o izmjenama i dopunama pravilnika o utvrdivanju trgovačkih kategorija i klasa svinjskih trupova i polovica. Narodne novine, (2001)13, 143–147.  Pravilnik o utvrdivanju kategorija i klasa svinjskih trupova i polovica. Narodne novine, (1999)119, 4256–4264. SAS Institute Inc. SAS/STAT. User’s Guide, Version 6, 4th Edition, Vol. 2. Cary, NC, SAS Institute Inc., 1989, 846 p. Senčić, Đ./ Kralik, G./ Petričević, A. Utjecaj genotipa na kakvoću svinjskog mesa. Poljoprivreda, 2(1996)1–2, 41–46.  Živković, J./ Buković, B./ Njari, B. Utjecaj pasminskog sastava na prinos i kakvoću svinjskog mesa. Stočarstvo, 46(1992)1–2, 25.  

Več o razmerju med odstotkom in kakovostjo mesa v klavnih polovicah pri prašičih

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Več o razmerju med odstotkom in kakovostjo mesa v klavnih polovicah pri prašičih

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