The effects of breed, sex, intramuscular fat and ultimate pH on pork tenderness

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F08%3A00019078" target="_blank" >RIV/60461373:22330/08:00019078 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

The effects of breed, sex, intramuscular fat and ultimate pH on pork tenderness

Original language description

A study was conducted to evaluate the influence of breed and sex of animals on tenderness of pork. For evaluation carcasses of pure bred barrows and gilts of Large White, Czech Pig Meat, Landrace and Duroc were used. For laboratory investigations the samples of musculus longissimus lumborum et thoracis (20 mm thick) were taken from the same place at the first cruciate vertebra 48 hours post mortem. 7 days post mortem, the texture of heat processed meat was measured objectively by the shear method on Instron equipped with Warner-Bratzler shear device. Meat tenderness and juiciness were also sensory evaluated. It was observed that the tenderness of cooked meat is influenced by breed (the most tender was meat of Duroc breed). In the opposite, the sex of animals had no significant effect on meat tenderness. In the same time, we evaluated the effects of pH 45 minutes (pH45) and 24 hours (pH24) post mortem and intramuscular fat content on meat tenderness. Correlations were found between shea

Czech name

Vliv plemene, pohlaví, intramuskulárního tuku a pH na texturu vepřového masa

Czech description

Byl seldován vlivnpohlaví a plemene prasat na křehkost masa. Vzorky pečeně z JUT vepříků a prasniček. plemen bílé ušlechtilé, České výrazně zmasilé, Landrase a Duroc byly použity 48 h p.m. pro měření pH, intramuskulárního tuku a textury (W.-B .)

Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GM - Food industry

OECD FORD branch

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Project

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Continuities

Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year

2008

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

European Food Research and Technology

ISSN

1438-2377

e-ISSN

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Volume of the periodical

227

Issue of the periodical within the volume

4

Country of publishing house

DE - GERMANY

Number of pages

6

Pages from-to

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UT code for WoS article

000257371600003

EID of the result in the Scopus database

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