Wartość rzeźna i jakość mięsa świń ras lokalnych w Polsce

Prasow, Michał; Babicz, Marek; Domaradzki, Piotr; Skałęcki, Piotr; Litwińczuk, Anna; Kaliniak, Agnieszka

doi:10.24326/jasbbx.2018.1.1

Cited by 5 publications

(9 citation statements)

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“…A similar value of this parameter was noted by Chmiel et al [2012]. The fat content in the tested material was on average 2.82% and was higher than in the pigs tested by Prasow et al [2018], but lower compared to the research by Chmiel et al [2012]. The fat content of meat is an important indicator of its quality.…”

Section: Resultssupporting

confidence: 86%

“…On this basis, it can be concluded that the results of measuring fat in meat obtained in the tests are good. As for the protein content in the analyzed raw material, it should be noted that its value -20.08% was similar to the results obtained by Pomianowski and Sobotka [2018], while it differed from the results obtained by Chmiel et al [2012] and Prasow et al [2018]. In the latter studies, the percentage of protein in pork ranged between 21.8-24.54%, while in Chmiel et al [2012] was more even and averaged 22%.…”

Section: Resultssupporting

confidence: 74%

“…According to Prasow et al [2018] the nutritional value of meat is determined by its chemical composition, energy value and nutritional quality indicators. Chemical analysis of the tested meat raw material showed that the average water content was almost 73% (Table 1) and was similar to the results obtained by Prasow et al [2018]. A similar value of this parameter was noted by Chmiel et al [2012].…”

Section: Resultsmentioning

confidence: 99%

“…The fat content of meat is an important indicator of its quality. Research by numerous authors [Grajewska and Bocian 2005, Czarniecka-Skubina et al 2007, Szulc and Skrzypczak 2015, Tyra and Mitka 2015, Prasow et al 2018] indicate an unfavorably low content of intramuscular fat in pig meat. According to Gerbens [2004], the selection of pigs for the lean meat content in the carcass resulted in its reduction below the recommended optimum.…”

Section: Resultsmentioning

confidence: 99%

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Analysis of selected parameters influencing the technological and sensory quality of pork

Socha

Humanities²,

Siedlce³

et al. 2021

Acta Sci. Pol. Zootech.

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The aim of the study was to analyze selected parameters influencing the technological and sensory quality of pork. The material for the study was pork from the ham muscle and the ribeye muscles. The raw material came from a meat processing plant located in north-eastern Poland. The research was carried out on 80 porkers from various farms and farms. The tests included pH in 45 minutes and 24 hours from slaughter, meat color, water holding capacity, and the chemical composition of meat. It was found that half of the porkers had a lean content of more than 50%, and the best distinction between meat of normal quality and other quality classes results from the use of two or three different evaluation methods. The measurements of color and pH are most useful in assessing the quality of meat, but for the classification to be precise, some of them must be carried out immediately on the slaughter and as soon as the carcasses have cooled down. The brightness of the meat and the final pH values enable distinguishing between DFD meat and PSE meat. The color of normal meat is very similar to that of meat with the RSE defect. Significant (P ≤ 0.01) relationships were found between the protein content and the pH of the meat measured 45 minutes and 24 hours after slaughter. Significant relationships (P ≤ 0.01) also occurred between the values of the parameter a* and b* (trichromaticity coordinates).

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Section: Resultssupporting

confidence: 86%

Section: Resultssupporting

confidence: 74%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 2 more Smart Citations

Analysis of selected parameters influencing the technological and sensory quality of pork

Socha

Humanities²,

Siedlce³

et al. 2021

Acta Sci. Pol. Zootech.

View full text Add to dashboard Cite

show abstract

“…As reported by Prasow et al [13], compared to Polish Landrace meat, the meat of Pulawska pigs is characterized by darker colour, better pH and water holding capacity (WHC) values, lower drip loss and cooking loss, lower protein and cholesterol content, and higher intramuscular fat content. Today, there is little scientific information available concerning the characteristics of offal obtained from these breeds [14,15].…”

Section: Introductionmentioning

confidence: 92%

Analysis of Technological and Consumption Quality of Offal and Offal Products Obtained from Pulawska and Polish Landrace Pigs

Babicz

Kropiwiec-Domańska

Skrzypczak

et al. 2020

Animals

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The aim of the study was to determine technological and consumption quality of some offal components obtained from Pulawska and Polish Landrace fattening pigs, and to analyse the eating quality of the offal products. The study material consisted of 100 fattening pigs: Pulawska (PUL) and 50 Polish Landrace (PL) pigs. The offal components were analysed for physical traits, chemical composition and energy value. Offal products were made from the offal and their physical, chemical and organoleptic parameters were evaluated. Our study showed that breed had a significant effect (p ≤ 0.05) on pH45 of the tongue, heart (PUL > PL), lungs and kidneys (PUL < PL), and on the fat content of the tongue, heart (PUL > PL), liver and kidneys (PUL < PL). A highly significant effect of breed (p ≤ 0.01) was observed for protein content of the lungs, liver (PUL < PL) and kidneys (PUL > PL), for collagen content of the kidneys (PUL < PL) and liver (PUL < PL), and for energy value (p ≤ 0.01) of the heart (PUL > PL) and liver (PUL < PL). Moreover, our results indicate that the organoleptic quality of the evaluated offal products was higher for Pulawska than Polish Landrace pigs, in particular with regard to consistency (p < 0.05) and flavour (p < 0.01) of the liver sausage.

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Native Pig Breeds as a Source of Biodiversity—Breeding and Economic Aspects

Kasprzyk

Walenia

2023

Agriculture

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The purpose of this paper is to summarize the available important information on local pig breeds maintained in Europe. Genetic erosion has prompted national and international bodies to take organized action aimed at the minimization of further losses of biodiversity. Since the genetic resources of livestock ensure both food security and the sustainable development of rural areas, genetic diversity is indispensable for sufficient flexibility of future animal husbandry to adapt to changing consumer demands and climatic conditions. Therefore, the problem of biodiversity has recently become an essential part of the comprehensive international program of the World Conservation Strategy and the global idea of the so-called sustainable development. The issue of biodiversity protection occupies an important place in the provisions of the EU Common Agricultural Policy. The successive financial perspectives assume an increase in relevant expenditure from the EU and national budgets. With regard to the protection of native pig breeds, a particularly large increase in funding was recorded in 2014–2020.

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Wartość rzeźna i jakość mięsa świń ras lokalnych w Polsce

Cited by 5 publications

References 0 publications

Analysis of selected parameters influencing the technological and sensory quality of pork

Analysis of selected parameters influencing the technological and sensory quality of pork

Analysis of Technological and Consumption Quality of Offal and Offal Products Obtained from Pulawska and Polish Landrace Pigs

Native Pig Breeds as a Source of Biodiversity—Breeding and Economic Aspects

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