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

Kód výsledku v 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>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

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

Popis výsledku anglicky

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

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2013

Kód důvěrnosti údajů

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

Název periodika

Maso

ISSN

1210-4086

e-ISSN

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Svazek periodika

24

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

4

Strana od-do

43-46

Kód UT WoS článku

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EID výsledku v databázi Scopus

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