Technological parametres of meat in pigs of two Polish local breeds - Zlotnicka Spotted and Pulawska

摘要

The search for methods of improving the pork quality produced in Poland led to an increased interest in local breeds. Responding to the needs of the meat industry it became necessary to determine precisely the processing value of meat obtained from those breeds. Samples of the longissimus thorads (LT) muscle from Zlotnicka Spotted (ZS) and Pulawska (Pul) pigs were compared with those from Polish Landrace (PL) porkers. Water, protein, fat and ash contents of LT were determined, as well as pH_(48), water holding capacity, cooking loss (minced samples), colour lightness (L*) and shear and compression force. The meat of both local breeds was characterized by a higher protein and intramuscular fat content, a lower drip loss and lower cooking loss than that of PL. The meat from ZS demonstrated higher quality than meat from Pul porkers. The former contained more intramuscular fat and was characterized by better technological properties expressed in the water holding capacity and lower values of shear andcompression force.