EVALUATION OF MEAT QUALITY OF LOIN AND HAM FROM PORKER CARCASSES OF VARIOUS EUROP CLASSES - SHORT REPORT.
 
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Pol. J. Food Nutr. Sci. 2001;51(2):31–36
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ABSTRACT
The quality of loin and ham from porker carcasses of different classes classified with an ultrasonic apparatus Ultra Fom-100 in the EUROP classification system was studied. The porkers were slaughtered in 1998 in the Meat Plant in Ostróda-Morliny. It was shown that as the quality class of carcasses increased from P to E, the content of dry matter and crude fat of longissimus dorsi muscle (LD) decreased and that of ash increased. On the other hand, the semimembranossus femoris muscle (SF) showed no significant differences between the particular EUROP classes with respect to the chemical composition and physico-chemical and sensory properties. The SF muscle had better sensory properties than the LD muscle.
ISSN:1230-0322