COMPARISON OF STRUCTURE, TEXTURE AND RHEOLOGICAL PROPERTIES OF SMOKED LOIN FROM MEAT OF PLW PORKERS AND THEIR CROSSES WITH CZECH BREEDS.
 
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Pol. J. Food Nutr. Sci. 1998;48(4):644–654
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ABSTRACT
The effects of crosses between PLW pigs and Czech J-HYB and CVM breeds on fibre surface area and diameter, intramuscular fat area, texture parameters and rheological properties of smoked loins obtained from meat of the breeds listed above were studied. The comparison showed that among the samples tested, meat obtained from the cross of PLW and J-HYB breeds exhibited the largest fibre surface area and diameter, and the smallest area of intramuscular fat. The smoked loins obtained from meat of that cross showed the highest hardness and gumminess, were the most difficult to chew, and produced the highest values of elasticity and viscosity moduli. They also exhibited the lowest yield. In case of structure and texture parameters and rheological properties, no significant differences between meat of PLW porkers and cross of PLW x CVM breed were found. Harder and more gummy smoked loins exhibited at the same time higher values of elasticity and viscosity moduli, what was confirmed by significant correlation between these parameters. High correlation between structure and texture parameters, and rheological properties of smoked loins were also detected. Smoked loins produced from meat of larger fibre surface area and diameter, and of smaller intramuscular fat area showed higher hardness and gumminess, and higher values of elasticity and viscosity moduli.
ISSN:1230-0322