Glycolytico -energetical resources as determinants of raw pork meat quality

摘要

The aim of this study was determination of diagnostic value of glycolytico -energetical resources expressed by glycogen, lactate content, R_1 indicator (IMP to ATP ratio) and pH_1 to prediction of pork raw meat quality attributes. The investigations covered 110 stress resistant fatteners 50 crossbredings of (Landrace x Yorkshire)x Duroc and 60 (Landrace x Yorkshire)xHampshire. The results of canonical analysis performed in this work shown that among analysed sets of determinants (R_1 & glycogen; R_1 & lactate, pH_1& R_1; Ri, glycogen & lactate and pH_1 R_1 & glycogen) the set involving Rt, glycogen and lactate parameters was a best determinant of physico - chemical traits of raw pork meat quality. In calculations we grouped traits in 5 sets as follows: pH_1 pH_(24) electrical conductivity measured in 2 and 24h post mortem (EC_2 EC_(24)), meat lightness 48h post mortem (L~*) and drip loss measured in 48, 96 and 144h after the slaughter - 1st set; pH_1 pH_(24) EC_2 EC_(24) L~*, drip loss measured in 48, 96 and 144h after slaughter and WHC - 2nd set; EC_2 EC_(24) L~*, drip loss measured in 48, 96 and 144h after slaughter WHC, share force measured in 144h after the slaughter and water content - 3rd set; pH_(24), intramuscular fat content (IMF), protein content, dry matter and meat yield in the curing and thermal processing (72 °C), expressed by TY (Technological yield) indicator - 4th set and IMF, protein content, dry matter, L~*, drip loss measured in 48, 96 and 144h after the slaughter, WHC, TY and share force measured in 144h - 5th set. For (Landrace x Yorkshire)x Duroc crossbreedings composed determination coefficients (Rc2) were from 0.61 for 5th set of variables to 0.62 for 1st set of variables while for (Landrace x Yorkshire)x Hampshire were from 0.74 for 5th set to 0.86 for 3rd set respectively.