The Effect of Selected Factors on Sensory Quality of Pork

Jaworska, Danuta; Przybylski, Wiesław

doi:10.15193/zntj/2014/96/021-035

Cited by 4 publications

(4 citation statements)

References 30 publications

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“…For PUL × PLW hybrids fattened for 99 days to a weight of 103.4 kg, Milczarek et al [14] report a fat content in the loin (Longissimus dorsi) of 1.76% and a protein content of 23.70%, while in ham (Adductor) it was 2.11% and 22.81%, respectively, i.e., there was less fat and more protein compared to the values obtained in their own study for this group of hybrids of native breeds. In Poland, it is assumed that the intramuscular fat content required for the optimum taste and flavour of meat should be between 2.5 and 3% [28,29]. In the study presented here, particularly in the meat of pigs of the Puławska breed, the level of intramuscular fat was significantly lower than recommended, which was related to the slaughter weight being too low for this native breed.…”

Section: Proximate Compositionmentioning

confidence: 58%

Meat Nutritional Value of Puławska Fattening Pigs, Polish Large White × Puławska Crossbreeds and Hybrids of DanBred

Siemiński

Skałęcki

Florek

et al. 2023

Animals

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The nutritional quality of meat and the health-promoting properties of intramuscular fat from randomly selected rearing pigs of the native Puławska breed (PUL, n = 15) and its crossbreeds with the Polish Large White breed (PLW × PUL, n = 16) and the DanBred hybrids (DAN, n = 17) were compared. The typical commercial fattening period was carried out up to 80 days of age. The initial body weight of PUL weaners was 30.55 kg (±3.98 kg), that of PLW × PUL weaners was 30.00 kg (±4.29 kg) and that of DAN weaners was 30.70 kg (±3.40 kg). The protein content and energy value of the complete feeds (Grower and Finisher) were 165 and 155 g/kg, and 12 and 11.8 MJ/kg, respectively. The research material consisted of samples of Longissimus lumborum and Semimembranosus. The chemical analyses included the determination of proximate composition, fatty acid content and amino acid concentration. The lowest fat content was found in the meat of the Puławska pigs, while the highest was found in the DanBred fattening pigs. The highest content of SFAs and MUFAs was found in the meat of DanBred hybrids, while it was significantly lower in Puławska pigs. The genetic group did not affect the content of PUFAs, including n-3 and n-6. Significantly lower and more favourable atherogenic and thrombogenic indices were found for the intramuscular fat of Puławska pigs. The very limited effect of the genetic group on amino acid content was observed, except for that of serine, histidine and lysine. In general, the meat of pigs of the Puławska breed showed the highest nutritional value and the most favourable health-promoting properties.

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Section: Proximate Compositionmentioning

confidence: 58%

Meat Nutritional Value of Puławska Fattening Pigs, Polish Large White × Puławska Crossbreeds and Hybrids of DanBred

Siemiński

Skałęcki

Florek

et al. 2023

Animals

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“…The results of the current research indicate a slight increase in the pH value of the meat; this was not, however, accompanied by an increase in cooking yield. A significant impact of pH on cooking yield was demonstrated in the studies of Pietrzak et al (2013) and Jaworska and Przybylski (2014). Jakubowska et al (2004) also showed a relationship between pH and efficiency in heat treatment.…”

Section: Discussionmentioning

confidence: 89%

Gradually Increasing Vitamin E Dose Allows Increasing Dietary Polyunsaturation Level While Maintaining the Oxidation Status of Lipids and Proteins in Chicken Breast Muscle

Sałek

Konieczka

Przybylski

et al. 2021

Annals of Animal Science

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Feeding broilers diets high in n-3 long-chain polyunsaturated fatty acids (n-3 PUFA) increases their incorporation into the meat but it may compromises meat quality due to oxidation of lipids and protein. Increased dietary vitamin E (vE) level downregulate this process, but its excessive level might exceed the physiological requirements for the maintenance of redox balance. This study investigated the sensory characteristics and oxidative status of meat from chickens fed diets supplemented with fish oil (FO) with or without gradually increasing doses of vE. The meat samples were obtained from total of 27 female broilers of Ross 308 strain (9 birds per each of 3 dietary treatment), which were housed according to the standard management practice for commercial chicken houses over a period of 36 days. Chickens were fed diets contained 80 g/kg of supplemental fat, but the diets differed in fat composition; control diet (80 g/kg diet beef tallow as supplemental fat and a basal vE dose; 40 IU of dl-α-tocopheryl acetate; diet containing mixture of FO and beef tallow as supplemental fat (50:30 w/w g/kg diet) and a basal vE dose (E1), or diet (E2) as diet E1 but with gradually increasing vE dose (120/240 IU/kg diet fed between days 8-21 and days 22-36, respectively). The highest sensory quality and the lowest oxidative status of meat was found in the control chickens. FO decreased the sensory quality of the meat and increased lipid oxidation as well it had an impact on the lipid profile in muscle tissue (PUFA, n-3 ALA, EPA, DHA). Administration of a graded vE dose increased the sensory quality of the meat and did not limit lipid oxidation but maintained protein oxidation balance.

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“…The T treatment was characterized by the highest pH ( Table 2 ). It is known that a higher pH increases the juiciness of the meat [ 71 ].…”

Section: Resultsmentioning

confidence: 99%

The Influence of Acid Whey on the Lipid Composition and Oxidative Stability of Organic Uncured Fermented Bacon after Production and during Chilling Storage

et al. 2021

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The aim of this research was to evaluate the effect of acid whey on changes in the fatty acid profile, oxidative stability, physico-chemical parameters, and microbiological and sensory quality of traditional organic uncured fermented Polish bacon after production and during chilling storage. Three different treatments of fermented bacon were produced: C—control bacon with a nitrite curing mixture; T—bacon with a nitrate curing mixture; and AW—bacon with acid whey and NaCl. The acid whey used in the production of uncured fermented pork bacon positively changed the sensorial characteristics, directly after the ripening process, and had a positive effect in terms of a decrease in the pH of the product. All of the fermented bacon treatments in general were of good microbiological quality. A higher lactic acid bacteria (LAB) level was observed in the AW treatment after the fermentation process, and the bacteria number did not change during storage, whereas in the C and T treatments, the LAB level increased during storage (p < 0.05). The application of acid whey did not limit the formation of secondary oxidation products (TBARS) during bacon ripening (1.68 mg MDA kg−1), but had a reduced value during storage time (0.73 mg MDA kg−1). The highest polyunsaturated fatty acid (PUFA) levels, after ripening and after four weeks of refrigerated storage, were found in the C treatment. In the AW treatment, it was found that the PUFA level increased; likewise, the content of n-3 and n-6 fatty acids increased, while saturated fatty acids (SFAs) decreased during storage (p < 0.05). The opposite tendency was observed in the C treatment. After four weeks of storage, the PUFA/SFA ratio was the lowest in the nitrate treatment, and higher values of the PUFA/SFA ratio were obtained in the acid whey and nitrite treatment (p < 0.05).

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The Effect of Selected Factors on Sensory Quality of Pork

Cited by 4 publications

References 30 publications

Meat Nutritional Value of Puławska Fattening Pigs, Polish Large White × Puławska Crossbreeds and Hybrids of DanBred

Meat Nutritional Value of Puławska Fattening Pigs, Polish Large White × Puławska Crossbreeds and Hybrids of DanBred

Gradually Increasing Vitamin E Dose Allows Increasing Dietary Polyunsaturation Level While Maintaining the Oxidation Status of Lipids and Proteins in Chicken Breast Muscle

The Influence of Acid Whey on the Lipid Composition and Oxidative Stability of Organic Uncured Fermented Bacon after Production and during Chilling Storage

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