Abstract
Two surveys were made on 1008 and 205 carcasses to study several neat quality traits and to assess qualitative aspects of meat from Italian heavy pigs. Measurements were made of pH1, pHu, water holding capacity (WHC) by Filter Paper Press (FPP) and Kapillar Volumeter (KV), drip loss and colour (Hunter L, a, b). Values for pH1, pHu and FPP were taken in several muscles and muscle sites. The carcasses were subjectively classified as normal, PSE or DFD.
The incidence of PSE was 4.1 percent and very little DFD was found. Almost all of the meat quality traits were correlated with each other. Abattoir effects strongly influenced the parameters tested. Measurements of pH1, FPP and KV only provided a rough index for PSE estimation. An advantage of pH1 is that it can be measured more easily, quickly and cheaply than the other parameters.
Drip loss averaged 3.9 percent with a range from 1.2 to 10.2 percent and a non normal distribution. Spearman’s rank correlation coefficients showed a link between drip loss and other parameters. The high correlation with the L value of the L, a, b system is of special interest for estimating drip loss in the early post-slaughter period using portable instruments.
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© 1987 ECSC, EEC, EAEC, Brussels-Luxembourg
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Russo, V., Bosi, P., Costa, L.N. (1987). Evaluation of Meat Quality Characteristics in the Italian Heavy Pigs. In: Tarrant, P.V., Eikelenboom, G., Monin, G. (eds) Evaluation and Control of Meat Quality in Pigs. Current Topics in Veterinary Medicine and Animal Science, vol 38. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-3301-9_17
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DOI: https://doi.org/10.1007/978-94-009-3301-9_17
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