Histo- and biochemical characteristics of the Longissimus dorsi muscle in pigs and their relationships to performance and meat quality.
Meat Sci
; 47(3-4): 311-21, 1997 Nov.
Article
em En
| MEDLINE
| ID: mdl-22062744
ABSTRACT
Histo- and biochemical characteristics of the longissimus dorsi muscle at 65-70 kg body weight and their relationships to performance and meat quality at 100 kg were examined in Danish Landrace and Danish Large White female and castrated male pigs. Breed differences were observed for feed conversion rate, and a number of histochemical and biochemical traits. The organoleptic traits, flavour (13%), tenderness (15%) and overall acceptability (13%) were rated higher in Large White pigs. Significant correlations between histological and biochemical traits of the live muscle on the one side and performance, meat quality and organoleptic traits on the other side, could be demonstrated. However, these correlations were generally low (r < 0.35), and can thus only explain a small part of the variation in the measured quality traits. Consequently live muscle traits measured at 65-70 kg are poor predictors of meat quality characteristics after slaughter at 100 kg.
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Coleções:
01-internacional
Base de dados:
MEDLINE
Tipo de estudo:
Prognostic_studies
Idioma:
En
Revista:
Meat Sci
Assunto da revista:
CIENCIAS DA NUTRICAO
Ano de publicação:
1997
Tipo de documento:
Article
País de afiliação:
Dinamarca