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Pol. J. Food Nutr. Sci. 2005;55(1):31–36
The aim of the study was to compare the quality of pig meat with a different IMF content, i.e.: 1.0%, 1.01-2.0%, 2.01-3.0%, >3.0%. The experiment was performed on samples of the dorsal muscle (m. longissimus dorsi) taken from 74 half-carcasses of fatteners, selected randomly at the Meat Plant in Dąbrówno. The carcass weight was 70 to 85 kg. PSE carcasses (pH45 ≤5.8) were detected and eliminated. The basic chemical composition of pork, its physicochemical and sensory properties were determined ca. 48 h after slaughter. It was found that 83.8% of the samples were characterized by a fat content ≤2.0%, and that pork with a lower fat content was obtained from carcasses with lower weight and higher meatiness. An increase in the fat content of meat was accompanied by an increase in its dry matter content and marbling, and a decrease in the concentrations of crude protein and ash. A significantly lower soluble protein content was noted in the samples with the highest fat content (>3.0%). Its concentration in the other groups was at a similar level. An increase in the fat content was correlated with a tendency to lower water-holding capacity. It was confirmed by higher meat weight losses during heat treatment. The results of an organoleptic evaluation show that the IMF content above 3.0% had a positive effect on the palatability, juiciness and tenderness of pork.