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Relationship between pork colour and ultimate meat quality parameters of the Czech Large White pigs

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F12%3A00190566" target="_blank" >RIV/62156489:43210/12:00190566 - isvavai.cz</a>

  • Result on the web

  • DOI - Digital Object Identifier

Alternative languages

  • Result language

    čeština

  • Original language name

    Relationship between pork colour and ultimate meat quality parameters of the Czech Large White pigs

  • Original language description

    In this study was compared two the meat quality classes of pork from Czech Large White Pigs. Samples of 144 pigs divided to the RFN (n=74), PSE (n=66) and DFD (n=4) was evaluated with pH, electrical conductivity, and drip loss in relation to colour measurements (CIELAB). RFN was represented with pHult 5.53, ECult 8.44 and drip loss 2.87 % and statistically differed from PSE group in low pHult (5.45), high electric conductivity (10.77 mS.cm-1) and high drip loss (4.13 %). Lighter meat had a progressive tendency to PSE. Mean values of pH and conductivity were in close correlation with drip loss (r = -0.29 and r = 0.38, resp.) and lightness L* (r = -0.64 and 0.47, resp.), and also between L* and drip loss (r = 0.57). Lightness L* was also near correlated(r = 0.67) with yellowness (b*), while redness a* had not so significant role.

  • Czech name

    Relationship between pork colour and ultimate meat quality parameters of the Czech Large White pigs

  • Czech description

    In this study was compared two the meat quality classes of pork from Czech Large White Pigs. Samples of 144 pigs divided to the RFN (n=74), PSE (n=66) and DFD (n=4) was evaluated with pH, electrical conductivity, and drip loss in relation to colour measurements (CIELAB). RFN was represented with pHult 5.53, ECult 8.44 and drip loss 2.87 % and statistically differed from PSE group in low pHult (5.45), high electric conductivity (10.77 mS.cm-1) and high drip loss (4.13 %). Lighter meat had a progressive tendency to PSE. Mean values of pH and conductivity were in close correlation with drip loss (r = -0.29 and r = 0.38, resp.) and lightness L* (r = -0.64 and 0.47, resp.), and also between L* and drip loss (r = 0.57). Lightness L* was also near correlated(r = 0.67) with yellowness (b*), while redness a* had not so significant role.

Classification

  • Type

    D - Article in proceedings

  • CEP classification

    GG - Zootechnics

  • OECD FORD branch

Result continuities

  • Project

  • Continuities

    S - Specificky vyzkum na vysokych skolach

Others

  • Publication year

    2012

  • Confidentiality

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

Data specific for result type

  • Article name in the collection

    Šlechtění na masnou užitkovost a aktuální otázky produkce jatečných zvířat

  • ISBN

    978-80-7375-645-1

  • ISSN

  • e-ISSN

  • Number of pages

    4

  • Pages from-to

    173-176

  • Publisher name

    Mendelova univerzita v Brně

  • Place of publication

    Brno

  • Event location

    Mendelova univerzita v Brně

  • Event date

    Sep 12, 2012

  • Type of event by nationality

    EUR - Evropská akce

  • UT code for WoS article