In this research there were a number of physicochemical properties determined, which are characteristic of the quality and technological suitability of meat, produced by the European wild boar x Duroc sows (n = 32) and fattener PLW x PL (n = 58) crosses. The latter were represented by fatteners without the stress susceptibility gene, producing meat of a high standard. It was shown that nearly all the traits of meat quality produced by the wild boar x Duroc crosses have exceeded the quality of meat from Polish Large White (PLW) and Polish Landrace Fattener (PL) crosses. However, both types of meat were of high quality. Both had comaratively high pH1 (6.21 and 6.49) which has confirmed the proper post mortem processes, a low value of electric conductivity EC1 (3.00 and 3.94 mS/cm), high water holding capacity ( 19.63 and 22.18 percent) and a reasonably small meat juice dip loss (1.16 and 4.69 percent). Meat colour, which was determined to a high degree of accuracy, indicated a suitable and desirable lightness and redness. The contents of water, protein, and fat in meat of both groups were normal. The results obtained in this work indicate the high quality of meat that was produced through crossbreeding in European wild boar (Sus scrofa ferus) with Duroc sows.
COMPARISON OF PHYSIOCHEMICAL MEAT PROPERTIES OF WILD BOAR (SUS SCROFA FERUS ) X DUROC WITH POLISH LARGE WHITE X POLISH LANDRACE CROSSES
MAIORANO, Giuseppe;
2006-01-01
Abstract
In this research there were a number of physicochemical properties determined, which are characteristic of the quality and technological suitability of meat, produced by the European wild boar x Duroc sows (n = 32) and fattener PLW x PL (n = 58) crosses. The latter were represented by fatteners without the stress susceptibility gene, producing meat of a high standard. It was shown that nearly all the traits of meat quality produced by the wild boar x Duroc crosses have exceeded the quality of meat from Polish Large White (PLW) and Polish Landrace Fattener (PL) crosses. However, both types of meat were of high quality. Both had comaratively high pH1 (6.21 and 6.49) which has confirmed the proper post mortem processes, a low value of electric conductivity EC1 (3.00 and 3.94 mS/cm), high water holding capacity ( 19.63 and 22.18 percent) and a reasonably small meat juice dip loss (1.16 and 4.69 percent). Meat colour, which was determined to a high degree of accuracy, indicated a suitable and desirable lightness and redness. The contents of water, protein, and fat in meat of both groups were normal. The results obtained in this work indicate the high quality of meat that was produced through crossbreeding in European wild boar (Sus scrofa ferus) with Duroc sows.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
