INFLUENCE OF PIG MEATINESS ON PORK MEAT QUALITY

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).

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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.