<abstract xmlns="http://www.w3.org/1999/xhtml">The chemical composition and culinary meat tenderness belong to the most important characteristics determining meat quality and value. The aim of this work was to compare texture profiles and shear force of pork loin (<italic>m. longissimus dorsi</italic>) and of pork ham (<italic>m. semimembranosus</italic>) from fatteners of Polish Landrace (PL), Polish Large White (PLW), Duroc, Pietrain and Puławska pig breeds slaughtered at 60, 90, 120, 150, 180 and 210 d of breeding. Meat was roasted at 180°C to inner temperature of 78°C. The intramuscular fat (IMF) content in loin was growing with fattener age (from 1.17% at 60 d to 1.84% at 180 d of life). Between breeds IMF ranged from 0.82% in PLW to 2.29% in Puławska breed. The shear force for loin muscle ranged from 3.42 kG/cm2 at 60 d to 6.54 kG/cm2 at 210 d of life while for and ham muscle 4.4 kG/cm2 at 60 d to 6.78 kG/cm2 at 210 d of life. The hardness (TPA) ranged from 72.29 N at 90 d of life to 109.46 N at 210 d of life. The shear force of loin and ham meat was increasing with age of fatteners and some texture parameters – hardness and chewiness. Nevertheless it seems that the age of 150 days is the time when meat of fatteners is characterized by the highest technological properties. However, the final decision regarding slaughter age should be made taking into account the technological destination of the carcasses. No significant interactions between the animal breed and their age were found for the parameters analysed.</abstract>

The chemical composition and culinary meat tenderness belong to the most important characteristics determining meat quality and value. The aim of this work was to compare texture profiles and shear force of pork loin (m. longissimus dorsi) and of pork ham (m. semimembranosus) from fatteners of Polish Landrace (PL), Polish Large White (PLW), Duroc, Pietrain and Puławska pig breeds slaughtered at 60, 90, 120, 150, 180 and 210 d of breeding. Meat was roasted at 180°C to inner temperature of 78°C. The intramuscular fat (IMF) content in loin was growing with fattener age (from 1.17% at 60 d to 1.84% at 180 d of life). Between breeds IMF ranged from 0.82% in PLW to 2.29% in Puławska breed. The shear force for loin muscle ranged from 3.42 kG/cm2 at 60 d to 6.54 kG/cm2 at 210 d of life while for and ham muscle 4.4 kG/cm2 at 60 d to 6.78 kG/cm2 at 210 d of life. The hardness (TPA) ranged from 72.29 N at 90 d of life to 109.46 N at 210 d of life. The shear force of loin and ham meat was increasing with age of fatteners and some texture parameters – hardness and chewiness. Nevertheless it seems that the age of 150 days is the time when meat of fatteners is characterized by the highest technological properties. However, the final decision regarding slaughter age should be made taking into account the technological destination of the carcasses. No significant interactions between the animal breed and their age were found for the parameters analysed.

Meat Texture Profile and Cutting Strength Analyses of Pork Depending on Breed and Age

Department of Animal Product Technology, Faculty of Food Technology

Department of Genetics and Animal Breeding, Faculty of Animal Science

Annals of Animal Science

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

The chemical composition and culinary meat tenderness belong to the most important characteristics determining meat quality and value. The aim of this work was...

Meat Texture Profile and Cutting Strength Analyses of Pork Depending on Breed and Age

Published Online: May 04, 2020

Page range: 677 - 692

Received: Nov 26, 2018

Accepted: Nov 20, 2019

DOI: https://doi.org/10.2478/aoas-2019-0085

Keywords
pigs, meat parameters, texture profile, shear force

© 2020 Władysław Migdał et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Meat Texture Profile and Cutting Strength Analyses of Pork Depending on Breed and Age

Published Online: May 04, 2020

Page range: 677 - 692

Received: Nov 26, 2018

Accepted: Nov 20, 2019

DOI: https://doi.org/10.2478/aoas-2019-0085

Keywordspigs, meat parameters, texture profile, shear force

© 2020 Władysław Migdał et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Keywords
pigs, meat parameters, texture profile, shear force