Abstract:The research was conducted on pig carcasses and meat of 12 pigs breed big Yorkshire fattened to approximately 125 kg body mass (group A), and 12 pigs of the same breed fattened to approximately 108 kg body mass (group B). Pigs were kept in the semi-outdoor system, with the same housing and feeding conditions. Meat quality was determined on the sample from M.longissimus dorsi, taken between the 13th and 14th rib. Body mass of pigs prior to slaughter 125..22 kg. and 108. 52 kg.) significantly influenced the quality of pigs breed big Yorkshire carcasses , but not the quality of the meat.Pigs with higher body mass (125.22 kg) had carcasses of different conformation (significantly higher relative share of yawl and abdominal rib -part and a lower relative share of less worth parts and shoulder) and composition (a lower relative share of meat on shoulder and a higher relative share of meat on abdominal-rib part) in relation to pigs with lower body mass (108.52 kg). The meat contents in carcasses was almost equal (47.04 % and 47.20%) in both analyzed groups of pigs. In terms of meat quality, that was usual, no significant differences (p>0.05) were determined between the analyzed groups of pigs.
The study contains the result from the test f the vacuum - packed meat
sliices ( M.quadriceps femoris) obtained from ox Simmental breed. After the
primary treatment, the refrigeration an the sorting out , the meat slices
were vacuum -packed and kept and a temperature of 4?C and 6?C. At the 2nd,
the 3rd and the 5th day, a chemical analysis of the meat slices was made. At
the 2nd and the 5th day it was made a microbiological test of the meat slices
in relation to the overall number of bacteria, as well as a sensor analysis
in terms of outward appearance, consistence, color, odor and taste. It was
noted that, during the storage the water content in the meat slices
significantly reduced, and the fat, protein and mineral substance content was
increased. The overall number of bacteria was increased in the meat slices
kept at a temperature of 6?C. The best sensor marks were given to the meat
slices kept at a temperature of 4?C.
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