Nauka Przyroda Technologie

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Eugenia Grześkowiak, Dariusz Lisiak, Karol Borzuta, Andrzej Borys, Jerzy Strzelecki
Study of interrelation between chosen slaughter value traits of pigs and marbling of muscles
Summary.

The experimental material comprised 129 fatteners derived from the raw material base of three slaughterhouses from the area of Poznań. Bydgoszcz and Lublin. Left half-carcasses were cut into prime cuts and then dissection of the following four cuts was carried out: ham, shoulder, loin and belly from which lean meat, intermuscular and subcutaneous fats were separated. Using a five point scale (from 1 to 5), marbling was assessed in six selected muscles. Correlation coefficients were calculated between marbling and slaughter value traits as well as the tissue components obtained from the dissection. On the basis of the performed investigations, significant differences were demonstrated between the extent of the intramuscular fattening of the six assessed muscles (for example: biceps femoris muscle – 2.76 points, quadrices femoris muscle – 1.86 points). Significant interrelationships were found between marbling and some traits of the slaughter value (for meatiness r from 0.426** to 0.629** depending on the muscle type). Values of correlation coefficients were found higher for the subcutaneous fat than for intermuscular fat.

Key words: pork meat, marbling, correlation
PDFFull text available in English in Adobe Acrobat format:
http://www.npt.up-poznan.net/tom3/zeszyt4/art_119.pdf

For citation:

MLA Grześkowiak, Eugenia, et al. "Study of interrelation between chosen slaughter value traits of pigs and marbling of muscles." Nauka Przyr. Technol. 3.4 (2009): #119.
APA Eugenia Grześkowiak, Dariusz Lisiak, Karol Borzuta, Andrzej Borys, Jerzy Strzelecki (2009). Study of interrelation between chosen slaughter value traits of pigs and marbling of muscles. Nauka Przyr. Technol. 3 (4), #119
ISO 690 GRZEśKOWIAK, Eugenia, et al. Study of interrelation between chosen slaughter value traits of pigs and marbling of muscles. Nauka Przyr. Technol., 2009, 3.4: #119.
Corresponding address:
Eugenia Grześkowiak
Dział Surowcowo-Inżynieryjny
Instytut Przemysłu Mięsnego i Tłuszczowego
ul. Głogowska 239
60-111 Poznań
Poland

e-mail: dsi.poznan@ipmt.waw.pl
Accepted for print: 29.09.2009