COMPARATIVE ANALYSIS OF THE SUSCEPTIBILITY OF SELECTED MUSCLES OF PIETRAIN, DUROC AND POLISH LARGE WHITE´POLISH LANDRACE PIGS TO MASSAGE-INDUCED CHANGES

Małgorzata Sobczak; Kazimierz Lachowicz; Roman Czarnecki; Leszek Gajowiecki; Andrzrej Klemke; Joanna Żochowska

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News New IMPACT FACTOR Volume 70 Authors' Index Volume 70 Reviewers' Index Dietary recommendations during the COVID-19 pandemic. Statement of the Committee of Human Nutrition Science of the Polish Academy of Sciences Our new CiteScore2020 from SCOPUS June 2021 Issue has just been published September 2021 issue has just been released Volume 71's Reviewers Index Our new Impact Factor and Cite Score Our new CiteScore2022 from SCOPUS September 2023 issue has just been published

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COMPARATIVE ANALYSIS OF THE SUSCEPTIBILITY OF SELECTED MUSCLES OF PIETRAIN, DUROC AND POLISH LARGE WHITE´POLISH LANDRACE PIGS TO MASSAGE-INDUCED CHANGES

Małgorzata Sobczak

Kazimierz Lachowicz

Roman Czarnecki

Leszek Gajowiecki

Andrzrej Klemke

Joanna Żochowska

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Publication date: 2004-06-30

Pol. J. Food Nutr. Sci. 2004;54(2):179–184

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KEYWORDS

structure

texture

rheological properties

muscles

breeds

massaging

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.

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W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.