PHYSICOCHEMICAL PROPERTIES OF MEAT FROM PORK CARCASSES OF DIFFERENT WEIGHT RANGES.

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.

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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.