EVALUATION OF MEAT QUALITY OF LOIN AND HAM FROM PORKER CARCASSES OF VARIOUS EUROP CLASSES - SHORT REPORT.

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.

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eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.