EVALUATION OF THE QUALITY OF MEAT FROM FATTENING PIGS CLASSIFIED ACCORDING TO THE EUROP SYSTEM AT TWO MEAT PLANTS IN NORTH-EASTERN POLAND.
 
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Pol. J. Food Nutr. Sci. 2002;52(2):55–60
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ABSTRACT
The studies were conducted on 250 carcasses of fattening pigs of both sexes, coming from individual producers, purchased by the Meat Plants in Ostróda and Brodnica. The criterion of classifying them according to the EUROP system was the meat content of carcasses. An increase in quality from class P to E was accompanied by a lower content of dry matter and fat, and a higher content of mineral components. Meat from fattening pigs purchased by the Meat Plant on Ostróda was characterized by significantly better physicochemical properties (darker color, higher water-holding capacity, higher pH24 values), compared with meat from fattening pigs purchased by the Meat Plant in Brodnica. Also the parameters of taste quality (aroma, tenderness, taste) were better in the case of meat from fattening pigs slaughtered in Ostróda.
ISSN:1230-0322