Technological Characteristics of the Longissimus Dorsi Muscle of Pig Depending on the Genetic Type

Consuela Roibu, Ionuţ Beia, Mariana Bran, Elena Popescu-Micloşanu, Răzvan Popa

Abstract


The processes of technological processing of meat carried out in optimal conditions, require a good knowledge of the water capacity of bearings by the raw material that makes the manufacturing processes of the various preparations. Technological characteristics of pigmeat analyzed in this paper are represented by water retention ability, capacity of hydration and the degree of perselation. The researches have been conducted on 40 samples, taken from the muscle of the longissimus dorsi from breeds Marele Alb, Landrace, Line S 345 Periş, Duroc, Hampshire and Perhib, F1 hybrids (Marele AlbxLandrace) xPietrain and F1 (Marele AlbxLandrace) xSeghers. Water retention capacity has been appreciated by many indicators obtained from the pressing of the sample, according to the method Grau-Hamm. The largest capacity aircraft meets the breed Duroc (47.631), followed by the great white (43.33), LSP 345 Periş (42.87) and the hybrid Perhib (42.731). Water retention capacity, expressed as wet surface, stated on the first Landrace breed (30.012), followed by the Hampshire breed and F1xSeghers (29.602) hybrid Perhib (28.6) breed of LSP 345 Periş (28.361), the lowest value is passed to the race Duroc (22.344).


Keywords


hydration capacity; pig meat; water retention ability

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LUCRARI STIINTIFICE ZOOTEHNIE SI BIOTEHNOLOGII (SCIENTIFIC PAPERS ANIMAL SCIENCE AND BIOTECHNOLOGIES)

ISSN print 1841 - 9364
ISSN online 2344 - 4576
ISSN-L  1841 - 9364
(former ISSN 1221-5287, E-ISSN 1841-9364)

PUBLISHER: AGROPRINT Timisoara, Romania
PAPER ACCESS: Full text articles available for free
FREQUENCY: Semiannual
PUBLICATION LANGUAGE: English
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Banat´s University of Agricultural Sciences and Veterinary Medicine "King Michael I of Romania" from Timisoara
Faculty of Animal Science and Biotechnologies
300645, Timişoara, Calea Aradului 119, Romania

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