Usefulness of pork meat quality classes criteria in assessing of its culinary value

2017 ◽  
Vol 13 (3) ◽  
pp. 53-62
Author(s):  
Halina Sieczkowska ◽  
Agata Andrzejczuk ◽  
Andrzej Zybert ◽  
Elżbieta Krzęcio-Nieczyporuk ◽  
Katarzyna Antosik ◽  
...  
Keyword(s):  
Meat Quality ◽  
Quality Criteria ◽  
Canonical Analysis ◽  
Carcass Weight ◽  
Pork Quality ◽  
Pork Meat ◽  
Lean Meat ◽  
Autumn Season ◽  
Meat Content ◽  
Rearing Conditions

The aim of the study was to determine the usefulness of criteria (pH, R1 and EC) used to determine pork quality classes (RFN, PSE, DFD and AM) in assessing culinary value characteristics of pork. The study was carried out on 320 fatteners from the mass population in the spring-autumn season. Rearing conditions, pre-slaughter handling and carcass handling were the same for all animals. The fatteners were similar in terms of hot carcass weight (87.09 ±4.05 kg) and lean meat content (56.68 ±3.01%). The statistically significant correlations found confirmed that basic pork quality criteria are suitable for assessment of selected parameters of culinary value that are important to the consumer. To obtain more precise conclusions regarding the suitability of basic pork quality criteria (pH1, pH24, pH48, R1, EC2 and EC24) for estimation of characteristics of culinary value, canonical analysis should be used to determine the relationships between two sets of variables: independent (basic criteria of pork quality classes) and dependent (basic culinary values of pork).

Frequency of meat quality classes in fatteners from the mass population

2019 ◽  
Vol 15 (1) ◽  
pp. 31-38
Author(s):  
Halina Sieczkowska ◽  
Agata Nurzyńska ◽  
Krystian Tarczyński ◽  
Andrzej Zybert ◽  
Elżbieta Krzęcio-Nieczyporuk ◽  
...  
Keyword(s):  
Meat Quality ◽  
Summer Season ◽  
Carcass Weight ◽  
Meat Industry ◽  
Pork Meat ◽  
Lean Meat ◽  
Meat Content ◽  
Research Material ◽  
Exudative Meat

The aim of the study was to evaluate the frequencies of meat quality classes in pigs from the mass population. The study was carried out in the spring/summer season on 220 fatteners. The rearing and pre-slaughter handling conditions were the same for all animals. Slaughter and carcass handling were carried out according to the procedures used at the meat plant. The research material was similar in terms of hot carcass weight (85.27 ±3.06 kg) and lean meat content (58.02 ±2.76%). The results have shown that significant issues for the pork meat industry are acid meat (AM, with low suitability for processing) and exudative meat. The percentage of AM meat was as high as 25%, while 68% was exudative meat within the category of meat assessed as RFN (red, firm, normal). For accurate and detailed conclusions, studies must be conducted in fatteners of known origin (genotype).

The influence of housing and feeding systems on selected fattening and slaughter parameters of finishing pigs with different genotypes

2018 ◽  
Vol 58 (10) ◽  
pp. 1915
Author(s):  
Damian Knecht ◽  
Anna Jankowska-Mąkosa ◽  
Sebastian Środoń ◽  
Kamil Duziński
Keyword(s):  
Average Daily Gain ◽  
Conversion Ratio ◽  
Carcass Weight ◽  
Housing System ◽  
Feeding System ◽  
Feed Conversion ◽  
Lean Meat ◽  
Meat Content ◽  
Daily Gain ◽  
Feeding Systems

The aim of the present study was to demonstrate the influence of housing and feeding systems on selected fattening and slaughter parameters of finishers with different genotypes. The experimental population consisted of 1200 finishers in three genetic variants from the Landrace (L), Large White (LW), Duroc (D) and Pietrain (P) breeds: 400 finishers L × [D × P] genotype, 400 finishers LW × [D × P] genotype and 400 finishers [L × LW] × [D × P] genotype. Subgroups were isolated for each genetic variant with the experimental factors: housing system (slatted floor or deep litter) and feeding system (dry or liquid). Selected fattening parameters were analysed: final liveweight (kg), mortality (%), average daily gain (g/day) and feed conversion ratio (kg/kg gain). Additionally, slaughter parameters were analysed: carcass weight (kg), height of longissimus dorsi (LD) muscle (mm), backfat thickness (mm) and lean meat content (%). The housing system strongly affected the final liveweight, average daily gain and carcass weight. To a lesser degree, this factor determined the mortality, feed conversion ratio, height of LD muscle, backfat thickness and lean meat content. The feeding system substantially affected almost all fattening parameters, except for the mortality. Statistical analysis of slaughter parameters showed that the impact of the feeding system was confirmed statistically only in terms of carcass weight. Genotype largely determined the final liveweight, average daily gain, carcass weight and lean meat content. Taking into account interactions of all factors, the most favourable effect in terms of production was to fattening four-way crossbreeds [L × LW] × [D × P] on slatted floors and fed by liquid feeding.

scholarly journals Effect of immunocastration in group-housed commercial fattening pigs on reproductive organs, malodorous compounds, carcass and meat quality

2012 ◽  
Vol 57 (No. 6) ◽  
pp. 290-299 ◽  
Author(s):  
M. Škrlep ◽  
N. Batorek ◽  
M. Bonneau ◽  
M. Prevolnik ◽  
V. Kubale ◽  
...  
Keyword(s):  
Meat Quality ◽  
Reproductive Organs ◽  
Boar Taint ◽  
Drip Loss ◽  
Control Groups ◽  
Lean Meat ◽  
Treatment Groups ◽  
Meat Content ◽  
Ad Libitum ◽  
Fattening Pigs

In the present study, the effect of immunocastration on carcass traits, meat quality, reproductive organs development, and boar taint compounds was investigated. Male piglets (50% Duroc crosses) were randomly assigned to three treatment groups: entire males (EM; n = 19), surgical castrates (SC; n = 20) and immunocastrates (IC, vaccinated with Improvac<sup>&reg;</sup> at the age of 79 and 142 days; n = 21). Pigs were fed ad libitum and weighed at the time of first and second vaccination and before slaughter (176 days of age). No differences between treatment groups were detected for carcass weight. In the case of backfat thickness, carcass lean meat content, and belly leanness score, IC were intermediate between EM (the leanest) and SC (the fattest), differing (P &lt; 0.05) from both control groups. Regarding loin eye fat area, neck intermuscular fatness, ham leanness, and leaf fat weight, IC were similar to EM and were less fat than SC (P &lt; 0.01). IC had lower intramuscular fat than SC (P &lt; 0.01) and higher average pH 24 than both EM and SC (P &lt; 0.01), resulting in darker colour. IC also demonstrated lower drip loss than EM (P &lt; 0.05). Immunocastration caused a significant reduction of reproductive organs and concentrations of boar taint compounds (P &lt; 0.01) which were comparable with the levels observed for SC. &nbsp;

Genotype and age effects on sheep meat production. 5. Lean meat and fat content in the carcasses of Australian sheep genotypes at 20-, 30- and 40-kg carcass weights

2008 ◽  
Vol 48 (7) ◽  
pp. 893 ◽  
Author(s):  
E. N. Ponnampalam ◽  
K. L. Butler ◽  
D. L. Hopkins ◽  
M. G. Kerr ◽  
F. R. Dunshea ◽  
...  
Keyword(s):  
Fat Content ◽  
Production Costs ◽  
Carcass Weight ◽  
Meat Production ◽  
Lean Meat ◽  
Meat Content ◽  
Australian Sheep ◽  
The Right ◽  
Mixed Flock

Lean meat and fat content of Australian sheep genotypes were compared at 20-, 30- and 40-kg carcass weights. Sheep comprised Poll Dorsetgrowth × Border Leicester Merino (PDg × BLM), Poll Dorsetgrowth × Merino (PDg × M), Poll Dorsetmuscling × Merino (PDm × M), Border Leicester × Merino (BL × M) and Merino × Merino (M × M) genotypes. Lambs were raised as a mixed flock under grazing and slaughtered at 4, 8, 14 and 22 months of age with each slaughter time involving ~150 mixed sex animals. At 24 h after slaughter, chilled carcasses were halved along the backbone and the right sides were used for determination of lean, fat and ash percentages using dual energy X-ray absorptiometry. Within a particular age group and genotype, animals growing at faster rates and reaching heavier carcass weights had lower carcass lean meat content than slower growing animals. Merino carcasses weighing 20 and 30 kg had similar levels of lean meat to PD × M genotypes, which was greater than that from the BL × M genotype. Second-cross PD × BLM carcasses weighing 20 kg at 4 months and 30 kg at 8 months had similar carcass fat and lean percentages to 20-kg Merino carcasses at 8 months and first-cross PD × M carcasses weighing 30 kg at 14 months, respectively. At 40-kg carcass weight, 22-month-old Merinos had similar levels of leanness to carcasses from 22-month-old PD × M animals and carcasses from 14-month-old second-cross PD × BLM animals. Carcass lean meat content decreased with increasing carcass weight and first- cross BL × M animals had the lowest carcass lean across all weight categories. There was a major acceleration in carcass fatness between 14 and 22 months associated with a reduction in muscle deposition. Results indicate that age of the animal should be taken into account when carcass lean and fat contents are compared at a particular carcass weight. Merinos will achieve weight/composition specifications at least equally well to crossbreds but will take longer with a likely increase in production costs.

scholarly journals The Indigenous Prestice Black-Pied Pig Breed Differs from a Commercial Hybrid in Growth Intensity, Carcass Value and Meat Quality

Agriculture ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 331
Author(s):  
Pavel Nevrkla ◽  
Eva Václavková ◽  
Miroslav Rozkot
Keyword(s):  
Meat Quality ◽  
Average Daily Gain ◽  
Live Weight ◽  
Matter Content ◽  
Backfat Thickness ◽  
Dry Matter Content ◽  
Large White ◽  
Lean Meat ◽  
Meat Content ◽  
Carcass Parameters

The study was designed for the comparison of barrows and gilts of two contrasting genotypes in terms of growth ability, carcass value and meat quality. A total of 76 pigs (from 7 ± 1 kg to 95 ± 6 kg) of the indigenous breed Prestice Black-Pied (PB) and the commercial hybrid of Large White × Landrace × Large Whitesireline (CH) were included in this study. The groups were balanced regarding genotype and sex. Live weight at the age of 79 days (p < 0.001), live weight at slaughter (p < 0.01), average daily gain (p < 0.001), weight of carcass and left carcass side (p < 0.05) and ham proportion (p < 0.001) were higher in the CH group. The values of the given parameters were higher in barrows than in gilts. The effect of genotype and sex interaction was observed in lean meat content (p < 0.05) and backfat thickness (p < 0.01). The CH gilts showed the highest lean meat content and the lowest backfat thickness compared to the lowest values in the PB barrows. The value of pH45 (p < 0.01) and intramuscular fat content were higher in the PB group. The lightness (p < 0.001), yellowness (p < 0.01), drip loss (p < 0.05) and protein content were lower in the PB group. Higher values of lightness (p < 0.05), yellowness (p < 0.05) and cholesterol content (p < 0.05) were observed in the boars. Oxidative stability of the meat (malondialdehyde content) was more favorable in the PB pigs. The effect of genotype and sex interaction was confirmed for the pH24 value (the highest value was found in the PB barrows and the lowest in the CH barrows, p < 0.001) and for the dry matter content (lowest in the PB gilts and highest in the CH barrows, p < 0.05). Overall, the PB pigs were characterized by inferior growth and carcass parameters, however, with more favorable parameters for meat quality.

scholarly journals A Newly Identified LncRNA LncIMF4 Controls Adipogenesis of Porcine Intramuscular Preadipocyte through Attenuating Autophagy to Inhibit Lipolysis

Animals ◽  
2020 ◽  
Vol 10 (6) ◽  
pp. 926 ◽  
Author(s):  
Yunmei Sun ◽  
Rui Cai ◽  
Yingqian Wang ◽  
Rui Zhao ◽  
Jin Qin ◽  
...  
Keyword(s):  
Sequence Analysis ◽  
Meat Quality ◽  
Intramuscular Fat ◽  
Pork Quality ◽  
Pork Meat ◽  
Proliferation And Differentiation ◽  
Intramuscular Adipocyte ◽  
Imf Content ◽  
Better Than

Intramuscular fat (IMF) is implicated in juiciness, tenderness, and flavor of pork. Meat quality of Chinese fat-type pig is much better than that of lean-type pig because of its higher IMF content. LncRNA is a vital regulator that contributes to adipogenesis. However, it is unknown about the regulation of lncRNA on IMF content. Here, by RNA sequence analysis of intramuscular adipocyte from Bamei pig (fat-type) and Yorkshire pig (lean-type), we found that a novel lncRNA, lncIMF4, was associated with adipogenesis. LncIMF4, abundant in adipose, differently expressed along with intramuscular preadipocyte proliferation and differentiation. Meanwhile, it is located both in cytoplasm and nucleus. Besides, lncIMF4 knockdown promoted proliferation and differentiation of porcine intramuscular preadipocytes, whereas inhibited autophagy. Moreover, lncIMF4 knockdown facilitated intramuscular adipogenesis through attenuating autophagy to repress the lipolysis. Our findings will contribute to understand better the mechanism of lncRNA controlling intramuscular adipogenesis for promoting pork quality.

scholarly journals Blood parameters, carcass and meat quality of slaughter pigs with and without liver milk spots

2017 ◽  
Vol 33 (4) ◽  
pp. 397-407 ◽  
Author(s):  
Nikola Cobanovic ◽  
Dragan Vasilev ◽  
Mirjana Dimitrijevic ◽  
Vlado Teodorovic ◽  
Ljiljana Jankovic ◽  
...  
Keyword(s):  
Cell Count ◽  
Meat Quality ◽  
Live Weight ◽  
Hemoglobin Concentration ◽  
Quality Parameters ◽  
Carcass Weight ◽  
Pork Quality ◽  
Indirect Measure ◽  
Slaughter Pigs ◽  
Dressing Percentage

The aim of this study was to determine the influence of liver milk spots on hematological, carcass and meat quality parameters in slaughter pigs. A total of 120 pigs with a live weight of approximately 115 kg and six months old were examined. Any signs of liver milk spots were recorded as present or absent according to Welfare Quality? protocol (2009). A complete blood picture was investigated. The following carcass quality parameters were measured: live, hot and cold carcass weights, dressing percentage, backfat thickness and meatiness. pH and temperature measurements were performed 45 minutes postmortem. Pork quality classes (PSE - pale, soft and exudative, normal, DFD - dark, firm and dry meat) were determined according to Adzitey and Nurul (2011) using pH45 value. Pigs with liver milk spots had significantly higher middle-sized cell count (monocytes, eosinophils, and basophils) and neutrophils count, but significantly lower red blood cell count, hemoglobin concentration, hematocrit and MCV than unaffected pigs. The same group of pigs had significantly lower live weight, hot carcass weight, cold carcass weight, dressing percentage and meatiness compared to the pigs free of milk spot lesions. Pigs showing liver milk spots had significantly higher pH45 value and incidence of DFD meat than pigs without pathological lesions in the livers. In conclusion, assessment of liver milk spots at slaughter line has potential to serve not only as an indirect measure of pig health and welfare, but also for the carcass and pork quality.

CHANGES IN ANIMAL PRODUCT COMPOSITION AND IMPLICATIONS FOR ANIMAL PRODUCTION SYSTEMS

1986 ◽  
Vol 66 (1) ◽  
pp. 23-30 ◽  
Author(s):  
S. D. M. JONES
Keyword(s):  
Production Systems ◽  
Meat Products ◽  
Fat Content ◽  
Red Meat ◽  
Animal Production ◽  
Carcass Weight ◽  
Lean Meat ◽  
The Past ◽  
Meat Content ◽  
Animal Production Systems

Canadian meat products have changed in composition over the past 15 yr, the main emphasis being an increase in the lean meat content in beef and swine carcasses. Total lean output from beef carcasses (adjusted to the same number of carcasses) is estimated to have changed from 344.7 to 369.3 kt in the period 1973–1983, an increase of 7%. This change in lean output can be attributed to both the increased weight (5%) and decreased fat content (2%) of carcasses. A similar analysis for swine carcasses showed that total lean output increased from 342.8 to 383.5 kt (1967–1981), an increase of 11.9%. Both increased carcass weight (9.6%) and reduced carcass fat content (2.3%) contributed to this change in meat output. Poultry carcass weight evaluated at a constant slaughter age has more than doubled from 1958 to 1978, but average fat content has increased from 12.4% to 18.4%. These changes in red meat composition have not only provided the consumer with a leaner product, but have also lowered the cost of production through savings in feed otherwise used to produce waste fat. The composition of both beef and pork cooked retail cuts was found to be overestimated in current nutritional tables, which have in the past contributed to the perception that red meat contains high quantities of fat. Several beef and pork cuts trimmed of visible fat were found to have similar lipid contents to those of chicken and fish. There is likely to be continued emphasis on the production of leaner carcasses in the next decade. This approach will improve the efficiency of animal production systems, but may at some point have an undesirable effect on meat quality. A priority for meat research will be to develop processing systems which will maintain and improve the consumer acceptability of extremely lean meat. Key words: Beef, pork, poultry, composition

scholarly journals Frozen/thawed meat quality associated with muscle fiber characteristics of porcine longissimus thoracis et lumborum, psoas major, semimembranosus, and semitendinosus muscles

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Huilin Cheng ◽  
Sumin Song ◽  
Gap-Don Kim
Keyword(s):  
Meat Quality ◽  
Muscle Fiber ◽  
Shear Force ◽  
Muscle Fibers ◽  
Frozen Storage ◽  
Meat Color ◽  
Pork Meat ◽  
Psoas Major ◽  
The Relationship

AbstractTo evaluate the relationship between muscle fiber characteristics and the quality of frozen/thawed pork meat, four different muscles, M. longissimus thoracis et lumborum (LTL), M. psoas major (PM), M. semimembranosus (SM), and M. semitendinosus (ST), were analyzed from twenty carcasses. Meat color values (lightness, redness, yellowness, chroma, and hue) changed due to freezing/thawing in LTL, which showed larger IIAX, IIX, and IIXB fibers than found in SM (P < 0.05). SM and ST showed a significant decrease in purge loss and an increase in shear force caused by freezing/thawing (P < 0.05). Compared with LTL, SM contains more type IIXB muscle fibers and ST had larger muscle fibers I and IIA (P < 0.05). PM was the most stable of all muscles, since only its yellowness and chroma were affected by freezing/thawing (P < 0.05). These results suggest that pork muscle fiber characteristics of individual cuts must be considered to avoid quality deterioration during frozen storage.

Sign in / Sign up

Export Citation Format

Share Document