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

Authors

  • Consuela Roibu University of Agricultural Sciences and Veterinary Medicine Bucharest, 01146-Bucharest, Marasti, 59, Romania
  • Ionuţ Beia S.C.R.S.T. Periş S. A., Principală,491, Romania
  • Mariana Bran Agro-Food and Environmental Economics Bucharest Academy of Economic Studies, 010961-Bucharest, Mihail Moxa, Romania
  • Elena Popescu-Micloşanu University of Agricultural Sciences and Veterinary Medicine Bucharest, 01146-Bucharest, Marasti, 59, Romania
  • Răzvan Popa University of Agricultural Sciences and Veterinary Medicine Bucharest, 01146-Bucharest, Marasti, 59, Romania

Keywords:

hydration capacity, pig meat, water retention ability

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).

References

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Sellier, P., Influence de la sensibilite a l’halothane et du pH ultime sur la qualite de la viande dans trios races porcines, JRP eu France, 1989, 20, pp. 227-242 .

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Published

2023-09-05