PHYSICOCHEMICAL PROPERTIES OF MEAT FROM PORK CARCASSES OF DIFFERENT WEIGHT RANGES.
 
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Pol. J. Food Nutr. Sci. 2004;54(4):383–386
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ABSTRACT
The physicochemical properties of pork meat from carcasses of three different hot weight ranges, i.e. I - to 75 kg (n=28), II - from 75.1 to 95 kg (n=62) and III - over 95.1 kg (n=18) were investigated. It was found that the proportion of the high meatiness classes E and U declines together with the increase in carcass weight. In group I (up to 75 kg) the share of these classes amounted to 70.8%, in group II - to 38.1% and in group III - to 22.3%. The results confirm a negative correlation between meatiness and carcass weight. Carcasses up to 75 kg had the highest meatiness (on average 49.5%), which decreased with the growth in carcass weight from 47.62% in group II to 46.77% in group III. Simultaneously with carcass weight increase the quality of meat deteriorated. The best physicochemical properties as well as the optimum fat content were found in meat from carcasses of hot weight up to 75 kg.
ISSN:1230-0322