Meat quality characteristics of DurocxYorkshire, DurocxYorkshirexwild boar and wild boar

Hemijska Industrija

卷:67

Popov-Raljić Jovanka V.¹  Baltić Milan Ž.²  Ivanović Snežana D.³  Pisinov Boris P.³  Nešić Ksenija D.³  Stojanović Zoran M.⁴ 

[1] Faculty of Agriculture, Beograd;

[2] Faculty of Veterinary Medicine, Belgrade;

[3] Scientific Veterinary Institute of Serbia, Belgrade;

[4] Serbian Environmental Protection Agency SEPA, Belgrade;

关键词: meat quality;    Duroc;    Yorkshire;    wild boar;   

DOI  :  10.2298/HEMIND121211017I

来源: DOAJ

【 摘 要 】

Chemical composition, pH value, fatty acids profile, cholesterol content, color and sensory analysis of pork meat from Duroc x Yorkshire (D x Y), Duroc x Yorkshire x wild boar (D x Y x WB) crossbreeds and wild boars (WB) was investigated. Samples for all tests were taken from m. longissimus dorsi. Chemical composition and pH value were tested by ISO methods. Fatty acid and cholesterol determination was performed by gas chromatography technique with external standard method. Color was determined instrumentally using the thristimulus colourimeter. The overall sensoric quality (appearance, texture and smell) of samples of raw meat was evaluated. In evaluation of results the scoring system was used. In chemical composition (moisture, fat, protein, ash) and pH values statistically significant difference was noted (p<0,05) between each of the examined groups. Also, among all the examined groups statistically significant difference (p<0,05) was found for fatty acids and cholesterol content. Measurment of the color of meat from all three groups showed that the L*, a * b *, Chroma and Hue angle were also statistically significantly different (p<0,01).

【 授权许可】

Unknown