Przewodność Elektryczna Mięsa Wieprzowego Jako Wskaźnik Jego Jakości

Czyżak-Runowska, Grażyna; Łyczyński, A.; Pośpiech, E.; Kocwin-Podsiadla, M.; Wojtczak, J; Rzosinska, E; Mikołajczak, Beata; Grześ, B.; Iwańska, E.; Krzęcio, E.; Sieczkowska, H.; Antosik, Katarzyna

doi:10.5513/jcea01/11.1.826

Cited by 3 publications

(1 citation statement)

References 3 publications

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“…Although electrical conductivity is widely used as pork quality predictor there is still not enough information in literature about its measuring efficiency. Moreover, discordant opinions about its usefulness are noted and sparse knowledge about the potential of multiple measurements is available Morel et al, 2006;Mörlein et al, 2007b;Czyżak-Runowska et al, 2010;Jukna et al, 2012). The aim of this study was to determine the usefulness of single and multiple electrical conductivity measurements in the abattoir at 35 minutes, 2, 3 and 24 hours post mortem in pork quality attributes evaluation.…”

Section: Introductionmentioning

confidence: 99%

Association Between Single and Multiple Electrical Conductivity Measurements and Pork Quality Attributes

Antosik

Tarczyński

Krzęcio-Nieczyporuk³

et al. 2022

J microb biotech food sci

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The aim of this study was to determine the usefulness of single and multiple electrical conductivity measurements done directly in abattoir in pork quality attributes evaluation. 82 commercial hybrid fatteners (41 barrows and 41 gilts) originated from the same breeder and reared under the same environmental conditions were slaughtered at approximately 110 kg live weight. Electrical conductivity was measured at 35 min. (EC35) and 2 (EC2), 3 (EC3) and 24 hours post mortem (EC24). Pork quality was characterised after slaughter by meat acidity (pH) measured at 35 min. and 24 hours, meat colour parameters (CIE-L*a*b* system) at 24 h, drip loss at 48 h (DL48), 96 h (DL96) and 144 h (DL144), water holding capacity (WHC) and tenderness at 48 h and 144 h expressed by shear force (N/cm2). Electrical conductivity was rather weakly correlated with pork quality traits (the highest Pearson’s r, e.g. 0.30 was noted both for EC2 and a* and DL48). Highest Cr and Cr2 values for single and multiple electrical conductivity measurements and sets of pork quality traits were noted for drip loss and water holding capacity (0.42** and 0.29 and 0.57** and 0.32 respectively) while for most of remaining sets no statistical significance were found. It could be presumed then that electrical conductivity are not useful predictor of pork quality attributes that could be performed directly in abattoirs (besides drip loss and water holding capacity to some extent). Therefore it is suggested to revise this parameter use in pork quality evaluation however further examination covering larger population of fatteners should be performed.

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Section: Introductionmentioning

confidence: 99%

Association Between Single and Multiple Electrical Conductivity Measurements and Pork Quality Attributes

Antosik

Tarczyński

Krzęcio-Nieczyporuk³

et al. 2022

J microb biotech food sci

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Differences in carcass traits, meat quality and chemical composition between the pigs of different CAST genotype

Kušec

Vuković

et al. 2016

Anim. Prod. Sci.

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The study was carried out on 89 Pig Improvement Co. (PIC) pig carcasses, with the aim to investigate the differences between three CAST loci in carcass and meat-quality traits, as well as chemical composition of longissimus dorsi (LD) muscle. The differences among genotypes at CAST/HinfI locus were significant in all carcass traits measured, where AB genotype exhibited preferable values in carcass lengths, ham length, muscle thickness, loin eye area, fat thickness and fat area. Among meat-quality traits analysed, genotypes at CAST/HinfI locus differed in pH45 in SM muscle, both pH24 in semimembranosus (SM) and LD muscles, as well as luminosity; genotypes at CAST/MspI differed in pH24 and EC24 measured at LD muscle and in red colour intensity, level of yellowness and hue angle; while genotypes at CAST/RsaI differed in pH45 and EC45 in SM muscle, pH24 in LD muscle, paleness and redness, as well as in shear force and calpain activity. EF genotype at this locus exhibited the highest pH values and the lowest CIE L*, with more pronounced red colour, but also highest shear force and lowest calpain activity values. Furthermore, significant differences in chemical composition of LD muscle were found only among genotypes at CAST/RsaI loci, where FF genotype had the lowest intramuscular fat and the highest relative share of protein.

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The Quality of Duck Meat from the Perspective of Physical Measurements and Expert Judgment

Gornowicz

Dobek

Moliński

et al. 2023

Annals of Animal Science

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The aim of this study was to evaluate the relationships between some physicochemical properties and organoleptic assessments of duck meat quality and expert assessment of the general appearance of raw breast and leg muscles. Body, carcass, breast and leg muscle weight were analysed. For both breast and leg muscles the following parameters were recorded: water holding capacity, thermal drip, colour lightness L*, electrical conductivity after 15 minutes and 24 hours post mortem, as well as four traits subject to expert organoleptic evaluation (general appearance, colour, odour and fatness). The dependence was evaluated using the Pearson’s correlation and multiple regression equations (the general appearance was treated as a dependent variable). Three sets of variables were considered as factors influencing the general appearance of the raw breast and leg muscles. First, the influence of jointly selected performance traits and physiochemical properties of meat was analysed. Next, the impact of only the second-mentioned group of discriminants was considered, and then the dependence on other organoleptic attributes. It was shown that for both muscle groups, the following have a significant effect on the general appearance: muscle weight (breast muscle p < 0.0001, leg muscle p < 0.0001) in the first set, electrical conductivity 15 minutes after slaughter (breast muscle p = 0.023, leg muscle p = 0.042) in the second, and colour (both muscle groups p < 0.0001) in the third. Muscle weight, electrical conductivity 15 minutes post mortem and visually assessed colour can be used to make a preliminary assessment of the technological and culinary quality of duck meat. Moreover, measurement with a conductometer is an economical and fast method, possible to carry out in a slaughterhouse.

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Przewodność Elektryczna Mięsa Wieprzowego Jako Wskaźnik Jego Jakości

Cited by 3 publications

References 3 publications

Association Between Single and Multiple Electrical Conductivity Measurements and Pork Quality Attributes

Association Between Single and Multiple Electrical Conductivity Measurements and Pork Quality Attributes

Differences in carcass traits, meat quality and chemical composition between the pigs of different CAST genotype

The Quality of Duck Meat from the Perspective of Physical Measurements and Expert Judgment

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