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2007, vol. 23, br. 5-6-2, str. 277-282
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Hemijski sastav i parametri strukture mesa slabine tovljenika rase poljski landras zaklanih u različitom uzrastu
Chemical composition and texture parameters of loin from polish landrace fatteners slaughtered in different age
aDepartment of Animal Products Technology, Faculty of Food Technology, Agricultural University, Krakow, Poland bInstitut za stočarstvo, Beograd-Zemun cNational Research Institute of Animal Production, Krakow, Poland dDepartment of Reproductive and Animal Anatomy, Agriculture University, Krakow, Poland
e-adresa: wmigdal@ar.krakow.pl
Sažetak
Nazimice su zaklane 60., 90., 120., 150., 180. i 210. dana odgoja (šest krmača za svaki uzrast). Nakon 24 sata na 40C uzorci mišića longissiumus dorsi (iza poslednjeg rebra između grudnih i krsnih pršljenova) su uzeti sa desne polutke. Na mesu su rađena instrumentalna merenja sile sečenja i parameteri strukture. Meso slabine je podvrgnuto hemijskoj analizi radi utvrđivanja sadržaja suve materije, vode, proteina, masti i pepela. Uzrast tovljenika pre klanja, pored genotipa i pola, je osnovni faktor koji utiče na kvalitet, nutritivnu vrednost i privlačnost svinjskog mesa za potrošače.
Abstract
Gilts were slaughtered at 60th, 90th, 120th, 150th, 180th and 210th day of breeding (6 sows in each age). After ageing in 40C during 24 hours the samples were taken from right half of carcasses of longissimus dorsi (behind the last rib between the thoracic and lumbar vertebrae) muscle. In the meat to carry out instrumental measurement of shear force and texture parameters. The meat of loin was subjected to chemical analysis to determine its dry matter, water, protein, fat and ash content. The age of fatteners slaugthering beside the genotype and sex is the basic factor influencing on quality, nutritional value and attractiveness for consumer of pig meat.
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