Über die papierchromatographische Bestimmung der in Fleischprodukten verwendeten PhosphateI. Mitteilung Der qualitative Nachweis der Ortho-, Pyro- und Polyphosphate

Pohja, M. S.; Aalto, E.; Niinivaara, F. P.

doi:10.1007/bf01837580

Cited by 14 publications

(15 citation statements)

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“…Assessment of water holding capacity was performed applying the method according to Grau and Hamm (1952) in Pohja and Niinivaara's (1957) modification. A sample of comminuted meat of 300 g mass was placed on blotting paper of Whatman 1 type, next it was situated between two glass plates and subjected to an even load of 2 kg for 5 min.…”

Section: Methodsmentioning

confidence: 99%

Influence of nutrition of pigs with legume-enriched mixtures on the quality of pork

Bocian¹,

Kapelański²,

Adamowicz³

et al. 2016

Nauka Przyr. Technol.

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SummaryBackground. More restrictive requirements concerning food production safety will bring about the process of withdrawing GM plants, including soya, from animal feed mixtures starting in 2017. At present, imported extracted soya meal is the base to make complete-portion mixtures used in pig feed. The soybean meal will have to be replaced by legumes produced in Poland. The aim of the research was a comparison of meat quality coming from pigs fed on complete-portion mixtures on the base of soya meal and complete-portion mixtures with an addition of pea and with an addition of lupine. Material and methods. Meat of 32 crossbred fatteners (plw × pl) was tested. Half of them were fed a soya-share diet (K) and the other (D) a 20-38.5% pea and lupine share diet. In the longissimus lumborum muscle the pH45 and pH48h values and basic chemical composition were determined, as well as technological properties of the meat. The colour of the meat was also analysed with Minolta CR 310 apparatus, as well as sensorially, while its marbling and firmness were tested only sensorially. Results. The assessed meat from both groups, i.e. control (K) and experimental (D), displayed good technological and sensorial properties and colour parameters. Moreover, the meat was tender with a beneficial protein and intramuscular fat content. Conclusion. No negative influence on obtaining good quality meat without any significant differentiation in its parameters was observed from substituting soybean meal for legume seeds in feed mixture.

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Section: Methodsmentioning

confidence: 99%

Influence of nutrition of pigs with legume-enriched mixtures on the quality of pork

Bocian¹,

Kapelański²,

Adamowicz³

et al. 2016

Nauka Przyr. Technol.

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“…Assessment of water holding capacity was determined by the method of Grau and Hamm (1952), modified by Pohja and Niinivaara (1957). A sample of 300 mg finely ground meat was applied to Whatman 1 paper, placed between two glass plates and subjected to an even loading of 2 kg for 5 min.…”

Section: Methodsmentioning

confidence: 99%

Pork quality with special emphasis on colour and its changes during storage

Bocian¹,

Jankowiak²,

Reszka³

et al. 2018

JCEA

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The aim of the study was to evaluate the quality of pork meat, including its colour after 24, 48, and 72 hours from the slaughter and its changes during storage. The meat was obtained from 52 crossbreed porkers F1 (Polish Large White x Polish Landrace), gilts and hogs in equal amounts. The assessment of the quality of the meat was performed in 48 hours after slaughter on the samples of the longissimus lumborum muscle. The meat was analysed in respect to its acidity (pH45 and pH48h), technological properties, and the level of the muscle colours. The sensory evaluation of the meat was conducted in terms of the intensity of colour, marbling, and firmness. The chemical composition of the meat and its tenderness was also evaluated. The colour of meat was measured by the use of the Minolta CR-300 apparatus in CIE L*a*b* system (L* -lightness, a* -participation of redness, b* -participation of yellowness), where the saturation of colour C* was calculated as well as the hue angle h o after 24, 48, and 72 hours from the slaughter. The changes (∆) of colour parameters after 24 h and 48 h of storage were calculated. Results demonstrated that the examined pork had the proper technological properties, it was tender (41.93 N/cm), and low in collagen (0.89%). During the storage of meat after 24, 48, and 72 hours from the slaughter, many significant changes appeared in the parameters of meat colour that is in L*, a*, b*, in saturation with C* and in the hue h° (P<0.01). The values of colour L* were changing into lighter (P<0.01), whereas the participation of colour red a*, yellow b* and the saturation of colour C* and its hue h o showed an increasing trend during storage (P<0.01). It was noticed that there are significant correlation coefficients between the colour parameters L*, a*, b*, its saturation C*, and hue h o , and the technological quality characteristics, the sensory intensity of colour, the content of muscle pigments at 24, 48 and 72 h after slaughter (P<0.01; P<0.05).

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“…During cutting, meat samples were collected from the LD muscle from the lumbar vertebrae 1 to 4 section of the right half-carcass. Approximately 48 h after slaughter, pH measurement was done in a water solution on mixed and diluted muscle tissue, meat colour lightness (L*) was determined by means of HunterLab Mini Scan XE 45/0 apparatus (CIE, 1976), water-holding capacity was determined by the Grau and Hamm (1952) method as modified by Pohja and Niinivaara (1957), thermal drip from a difference in meat sample weight before and after heating in water bath at 85°C for 10 min, watersoluble protein content by the Kotik (1974) method, as well as the assay of meat basic chemical composition, i.e. total protein, fat, ash, and dry matter (AOAC, 2003), was carried out.…”

Section: Methodsmentioning

confidence: 99%

Carcass and meat quality traits of pig reciprocal crosses with a share of Pietrain breed

Rybarczyk¹,

Pietruszka²,

Jacyno³

et al. 2011

CZECH J ANIM SCI

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AbstrACt:The study was carried out on 119 hybrid grower-finisher pigs that were divided into 5 experimental groups. The analysis covered carcass and meat quality traits of crossbred pigs produced by mating Polish Large White × Polish Landrace crossbred sows with boars of either purebred Pietrain (P) or crossbreds of Line 990 × Pietrain (LP), or Pietrain × Line 990 (PL), or Duroc × Pietrain (DP), or Pietrain × Duroc (PD). The analysis of results which include the effect of the RYR1 gene polymorphism showed that porkers descending from Pietrain boars (P) had a higher meat content in the carcass and a larger loin eye area in comparison with porkers descending from DP and PD boars, and a larger loin eye area in comparison with porkers descending from boars that were LP crosses. Meat of porkers descending from Pietrain boars had lower water-holding capacity (WHC) and higher lightness (L*) in comparison with porkers descending from crossbred boars where the Pietrain breed was used on the paternal side (LP and DP). Meat of porkers descending from Pietrain boars had a lower content of water-soluble protein compared to other groups with a 25% share of the Pietrain breed. In addition, no significant influence of the position effect on carcass and meat quality was found out in porkers obtained from the crossing of sows of the White breed with crossbred boars descending from two-way crosses of the Pietrain breed with Line 990 (LP and PL) and with the Duroc breed (DP and PD).

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Über die papierchromatographische Bestimmung der in Fleischprodukten verwendeten PhosphateI. Mitteilung Der qualitative Nachweis der Ortho-, Pyro- und Polyphosphate

Cited by 14 publications

References 0 publications

Influence of nutrition of pigs with legume-enriched mixtures on the quality of pork

Influence of nutrition of pigs with legume-enriched mixtures on the quality of pork

Pork quality with special emphasis on colour and its changes during storage

Carcass and meat quality traits of pig reciprocal crosses with a share of Pietrain breed

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