<abstract xmlns="http://www.w3.org/1999/xhtml"> The aim of this study was to determine the relationship between the meatiness of the Puławska pig carcass and selected physical and chemical parameters of pork offal. The study was conducted on a group of 50 porkers of the native Puławska breed, whose carcasses were classified into five classes: E, U, R, O, and P, covering 10 specimens each. Samples were collected from the tongue, heart, lungs, liver and kidneys, and the pH (pH45, pH24), percentage of free water and chemical composition (ash, fat, protein) were determined. To summarise the obtained results, it can be concluded that the increase of the meat content in carcass significantly and primarily affects the reduction of the offal’s weight and then the reduction of the pH45 as well as the increase of the free water content primarily in the kidney and the lungs. In the case of chemical composition an increase of the meatiness in the carcass affected the reduction of fat content in the kidneys, lungs, heart and liver. The liver and the heart were the offal with the greatest susceptibility to the effects of the carcass meatiness. In this offal the increase of the carcass meatiness significantly decreased the fat content and energy value, and also increased the ash and protein content. Offal from the studied meatiness classes of the pigs’ carcasses was characterised by adequate quality and suitability for processing.</abstract>

The aim of this study was to determine the relationship between the meatiness of the Puławska pig carcass and selected physical and chemical parameters of pork offal. The study was conducted on a group of 50 porkers of the native Puławska breed, whose carcasses were classified into five classes: E, U, R, O, and P, covering 10 specimens each. Samples were collected from the tongue, heart, lungs, liver and kidneys, and the pH (pH45, pH24), percentage of free water and chemical composition (ash, fat, protein) were determined. To summarise the obtained results, it can be concluded that the increase of the meat content in carcass significantly and primarily affects the reduction of the offal’s weight and then the reduction of the pH45 as well as the increase of the free water content primarily in the kidney and the lungs. In the case of chemical composition an increase of the meatiness in the carcass affected the reduction of fat content in the kidneys, lungs, heart and liver. The liver and the heart were the offal with the greatest susceptibility to the effects of the carcass meatiness. In this offal the increase of the carcass meatiness significantly decreased the fat content and energy value, and also increased the ash and protein content. Offal from the studied meatiness classes of the pigs’ carcasses was characterised by adequate quality and suitability for processing.

The physicochemical properties of offal from Puławska gilts in relation to carcass meatiness

Annals of Animal Science

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

The aim of this study was to determine the relationship between the meatiness of the Puławska pig carcass and selected physical and chemical parameters of pork...

The physicochemical properties of offal from Puławska gilts in relation to carcass meatiness

Publié en ligne: 30 janv. 2018

Pages: 239 - 249

Reçu: 10 mars 2017

Accepté: 11 août 2017

DOI: https://doi.org/10.1515/aoas-2017-0018

Mots clés
EUROP carcass grading of pig, internal organs, native breed

© by Magdalena Szyndler-Nędza

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

The physicochemical properties of offal from Puławska gilts in relation to carcass meatiness

Publié en ligne: 30 janv. 2018

Pages: 239 - 249

Reçu: 10 mars 2017

Accepté: 11 août 2017

DOI: https://doi.org/10.1515/aoas-2017-0018

Mots clésEUROP carcass grading of pig, internal organs, native breed

© by Magdalena Szyndler-Nędza

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Mots clés
EUROP carcass grading of pig, internal organs, native breed