NDLI: Carcass quality, physico-chemical parameters, muscle fibre traits and myosin heavy chain composition of m. longissimus lumborum from Pulawska and Polish Large White pigs.

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	Wojtysiak, Dorota Poltowicz, Katarzyna
Spatial Coverage	Poland
Description	Author Affiliation: Wojtysiak D ( Department of Reproduction and Animal Anatomy, Agricultural University of Krakow, Al. Mickiewicza 24/28, 30-059 Kraków, Poland. Electronic address: wojtysiakd@wp.pl.); Poltowicz K ( Department of Animal Genetics and Breeding, National Research Institute of Animal Production, Balice, Poland. Electronic address: katarzyna.poltowicz@izoo.krakow.pl.)
Abstract	In 54 Pulawska pigs and 60 Polish Large White pigs (PLW), slaughtered at 30 and 100 kg body weight, carcass and meat quality of m. longissimus lumborum were studied. Analysis revealed that in both examined body weight groups, hot carcass weight, carcass yield percentage, meat content, and weight of ham and carcass ham percentage were significantly lower and backfat thickness higher for Pulawska pigs compared to PLW pigs, while PLW pigs exhibited significantly longer carcasses, greater loin eye area, and, in the case of lighter pigs, smaller proportion of loin in the carcass. Muscles of Pulawska pigs, in the lighter group, had higher IMF content and a* value, while in the heavier group they exhibited higher pH(45), pH(24) and a* values, lower L*, drip loss, WHC, and thermal loss compared with PLW pigs. PLW pigs had higher WB and hardness values and more glycolytic muscles characterised by higher TNF.
File Format	HTM / HTML
ISSN	03091740
Issue Number	4
Volume Number	97
e-ISSN	18734138
Journal	Meat Science
Language	English
Publisher	Elsevier
Publisher Date	2014-08-01
Publisher Place	Great Britain (UK)
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Discipline Nutritional Discipline Sciences Adipose Tissue Body Weight Genetics Breeding Meat Analysis Muscle Fibers, Skeletal Muscle, Skeletal Myosin Heavy Chains Animals Body Composition Color Diet Hardness Humans Hydrogen-ion Concentration Chemistry Cytology Poland Stress, Mechanical Swine Comparative Study Journal Article Research Support, Non-u.s. Gov't
Content Type	Text
Resource Type	Article
Subject	Food Science

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