Comparison among meat quality classes according to the criteria ofpost-mortem pH24hr, drip loss and color in Berkshire pigs

Abstract

This study was performed to analyze the difference between the meat properties classified into 5 ranges depending on Berkshire meat quality traits. Post-mortem pH 24hr was positively correlated with water holding capacity, but negatively correlated with meat color, protein content, drip loss, and cooking loss. Berkshire gilt was discovered by higher population of RFN (reddish pink, firm, non-exudative), a normal meat class when compared to barrow, whereas DFD (dark, firm, and dry) was not detected and PSE (pale, soft and floppy, exudative) and RSE (reddish pink, soft and floppy, exudative) were found by a low number of individuals. It was assumed that Berkshire gilt is less susceptible to stress when compared with barrow. Therefore, from the results of this study, we suggest that Berkshire gilt is high possibility for production of good meat due to a forming ability for better meat quality than that of Berkshire barrow.

Prediction of relationships between pork color and muscular texture traits for entrepreneurial decisions

“…Canonical correlations measures only correlations between linear combinations of variables rather than direct measurement of correlations between two sets of variables (Kim et al 2016b). Thus, in this work, the numbers of dimension explaining relationships between pork traits were reduced from 13 to 2 by CCA (Fig.…”

“…Canonical correlation analysis (CCA) is a useful multivariate technique for investigation of relationship between sets of independent and dependent variables, which are composed of one or more variables (Sahin et al. 2011;Kim et al, 2016b). Recently, CCA has been performed in livestock field by very few studies (Jaiswal et al, 1995;Mendes and Akkartal, 2007;Kabir et al, 2014), including a simultaneous relationship among breeding efficiency and growth and reproductive trait of buffalo (Thomas and Charkravarty, 2000).…”

Effects of Diets Containing Finger Millet Straw and Corn Straw on Growth Performance, Plasma Metabolites, Immune Capacity, and Carcass Traits in Fattening Lambs

“…It was reported that the release of adrenaline led to an ante mortem glycogen breakdown and, as a consequence, to a lower pH value [ 47 ]. In addition, the post-mortem pH (24 h) was positively correlated with the water holding capacity, but negatively correlated with the meat color, protein content, drip loss, and cooking loss [ 48 ]. Our findings manifested that all the meat quality parameters measured were no statistically different among the treatments.…”