The relationship between colour and other meat quality traits in Czech Large White pigs

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F13%3A00194052" target="_blank" >RIV/62156489:43210/13:00194052 - 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 relationship between colour and other meat quality traits in Czech Large White pigs
Original language description
The aim of this study was to compare the meat quality of pork meat from Czech Large White pigs divided into the different quality classes. The research was performed on chosen meat material selected from 144 pigs divided into RFN (n=74), PSE (n=66) and DFD (n=4). The focus was to study pH, electrical conductivity and drip loss in relation to colour measurements (CIELAB). PSE meat was characterised by low pHult (5.45), high electrical conductivity (10.77 mS.cm-1) and high drip loss (4.13 %), RFN meat statistically differed with a pH of 5.53, EC of 8.44 and drip loss of 2.87 %. Lighter meat had a tendency towards 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). The study shows the importance of measurement for whole meat quality determination. pH, EC and drip loss, with the addition of colour, are the basis of laboratory parameters an
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Publication year
2013
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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