COMPARATIVE ANALYSIS OF THE SUSCEPTIBILITY OF SELECTED MUSCLES OF PIETRAIN, DUROC AND POLISH LARGE WHITE´POLISH LANDRACE PIGS TO MASSAGE-INDUCED CHANGES
 
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Pol. J. Food Nutr. Sci. 2004;54(2):179–184
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ABSTRACT
Muscles of Pietrain, Duroc and PLW´PL pigs show differences in structure, texture and rheological properties. The muscles that showed higher: hardness, springiness, gumminess, viscosity, and lower chewiness were characterised by thicker connective tissue (both peri- and endomysium), a higher muscle fibre cross-section area and a lower amount of intramuscular fat. Those muscles were also the least susceptible to massage-induced changes in their structural elements and textural parameters. The porkers whose muscles showed higher values of textural parameters had larger structural elements and were less susceptible to massaging.
ISSN:1230-0322