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.
|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.|
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