Meat Texture Profile and Cutting Strength Analyses of Pork Depending on Breed and Age

Władysław Migdał , Maria Walczycka , Piotr Kulawik , Ewelina Węsierska , Marzena Zając , Joanna Tkaczewska , Łukasz Migdał , Katarzyna Krępa-Stefanik

Abstract

The chemical composition and culinary meat tenderness belong to the most important characteristics determining meat quality and value. The aim of this work was to compare texture profiles and shear force of pork loin (m. longissimus dorsi) and of pork ham (m. semimembranosus) from fatteners of Polish Landrace (PL), Polish Large White (PLW), Duroc, Pietrain and Puławska pig breeds slaughtered at 60, 90, 120, 150, 180 and 210 d of breeding. Meat was roasted at 180°C to inner temperature of 78°C. The intramuscular fat (IMF) content in loin was growing with fattener age (from 1.17% at 60 d to 1.84% at 180 d of life). Between breeds IMF ranged from 0.82% in PLW to 2.29% in Puławska breed. The shear force for loin muscle ranged from 3.42 kG/cm2 at 60 d to 6.54 kG/cm2 at 210 d of life while for and ham muscle 4.4 kG/cm2 at 60 d to 6.78 kG/cm2 at 210 d of life. The hardness (TPA ) ranged from 72.29 N at 90 d of life to 109.46 N at 210 d of life. The shear force of loin and ham meat was increasing with age of fatteners and some texture parameters – hardness and chewiness. Nevertheless it seems that the age of 150 days is the time when meat of fatteners is characterized by the highest technological properties. However, the final decision regarding slaughter age should be made taking into account the technological destination of the carcasses. No significant interactions between the animal breed and their age were found for the parameters analysed.
Author Władysław Migdał (FoFT / DoAPT)
Władysław Migdał,,
- Department of Animal Product Technology
, Maria Walczycka (FoFT / DoAPT)
Maria Walczycka,,
- Department of Animal Product Technology
, Piotr Kulawik (FoFT / DoAPT)
Piotr Kulawik,,
- Department of Animal Product Technology
, Ewelina Węsierska (FoFT / DoAPT)
Ewelina Węsierska,,
- Department of Animal Product Technology
, Marzena Zając (FoFT / DoAPT)
Marzena Zając,,
- Department of Animal Product Technology
, Joanna Tkaczewska (FoFT / DoAPT)
Joanna Tkaczewska,,
- Department of Animal Product Technology
, Łukasz Migdał (FoAS / Department of Genetics, Animal Breeding and Ethology)
Łukasz Migdał,,
- Department of Genetics, Animal Breeding and Ethology
, Katarzyna Krępa-Stefanik (FoFT)
Katarzyna Krępa-Stefanik,,
- Faculty of Food Technology
Journal seriesAnnals of Animal Science, ISSN 1642-3402, e-ISSN 2300-8733, (N/A 100 pkt)
Issue year2020
Vol20
No2
Pages677-692
Publication size in sheets33.85
Keywords in EnglishPigs, meat parameters, texture profile, shear force
ASJC Classification3403 Food Animals; 3404 Small Animals; 1103 Animal Science and Zoology
DOIDOI:10.2478/aoas-2019-0085
URL https://content.sciendo.com/downloadpdf/journals/aoas/20/2/article-p677.xml
Languageen angielski
LicenseJournal (articles only); author's original; Uznanie Autorstwa - Użycie Niekomercyjne - Bez utworów zależnych (CC-BY-NC-ND); after publication
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Meat Texture Profile and Cutting Strength Analyses of Pork Depending on Breed and Age of 01-06-2020
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Score (nominal)100
Score sourcejournalList
Publication indicators WoS Citations = 0; Scopus SNIP (Source Normalised Impact per Paper): 2018 = 0.869; WoS Impact Factor: 2018 = 1.515 (2) - 2018=1.246 (5)
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