INFLUENCE OF PIG MEATINESS ON PORK MEAT QUALITY
 
More details
Hide details
 
Pol. J. Food Nutr. Sci. 2006;56(2):137–140
KEYWORDS
ABSTRACT
The investigation was carried out on 72 fatteners of both sexes divided into two groups. Carcass meatiness determined after the slaughter of fatteners was a factor differentiating respective groups: group I with meatiness 49-54.4%, and group II with meatiness 54.7–60%. The m. longissimus dorsi was determined for the content of dry matter, protein, intramuscular fat and total cholesterol. Intramuscular fat and cholesterol contents in the m. longissimus dorsi of more muscled fatteners (group II) were significantly lower (p≤0.01) than those in the muscle of fatteners of group I. The intramuscular fat of fatteners of group II contained less saturated fatty acids (p≤0.01), while more unsaturated ones (p≤0.01), including polyunsaturated fatty acids (p≤0.01).
ISSN:1230-0322