Effect of weight, sex and age on technological quality of meat in Krškopolje pigs
Kulcsszavak:Krškopolje pig meat, technological quality, weight, sex, age
The effects of weight, sex and age on the technological quality were investigated. Forty-two Krškopolje pigs were included in experiment, 19 barrows and 23 gilts. Pigs were divided in two groups. One group had the average live weight 125 kg (G125) and the other 155 kg (G155). Age at slaughter varied from 236 to 364 days. Technological quality traits were measured in M. longissimus dorsi (LD) and M. semimembranosus (SM). pH value and conductivity were determined 45 min and 24 hrs after slaughter in LD and SM. Drip loss was observed after 24 and 48 hrs. Instrumental and visual colours were measured 24 hrs after slaughter in LD. Intramuscular fat content was analysed in LD. Statistical analysis was carried out by GLM procedure in SAS/STAT. G125 had lower pH measured 45 min after slaughter in LD compared to G155. Sex did not influence the technological quality traits. Older pigs had lower pH measured 24 hrs after slaughter in SM. Conductivity in LD measured 45 min and 24 hrs after slaughter and drip loss after 48 hrs were higher in older than in younger pigs. Furthermore, older pigs had more reddish colour and better visual evaluation of LD. In conclusion, younger Krškopolje pigs had better technological quality in comparison to older pigs with exception of colour.