Effect of carcass muscling on culinary and technological pork properties in fatteners of three genetic groups

摘要

The aim of the study was to estimate the influence of genetic group and meat deposition in pigs imported from Denmark on culinary and technological value of pork, The investigations were conducted on 2,38 fatteners of three genetic groups: Landrace (group I, n=55), Landrace x Duroc (group II, n=140) and Landrace x Yorkshire (group III, n=43), The mean lean meat content of carcass reached 56,01 ±2 13 at hot carcass weight of 85 3 ±7,68 kg, No quality defects of pork were found. Culinary and technological value of meat from all three groups were found high, while fatteners from group HI exhibited slightly lower culinary value. There were noted unprofitable changes in intramuscular fat content, drip loss at 144 h and drip loss from 48h to 96h post mortem (storage temp 4°C) accompanying the increase in meat content of carcass, Effect of interaction, genetic group x sex was not found significant on analysed traits of culinary and technological value of pork.