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1

The physico-chemical properties of the muscle longissimus lumborum according to the accepted method of pork quality classification

100%
Florek M., Litwinczuk A., Skalecki P., Ryszkowska-Siwko M.
Annales Universitatis Mariae Curie-Skłodowska. Sectio EE: Zootechnica
|
2005
|
tom 23
87-94
2
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Meat quality of crossbred pigs with various percentage of Pietrain and Duroc breeds (E and U classes in the Europ system)

84%
Karamucki T., Jakubowska M.
Acta Scientiarum Polonorum. Zootechnica
|
2020
|
tom 19
|
nr 4
3

Effect of ageing time on microstructure, rate of desmin degradation and meat quality of pig longissimus lumborum and adductor musclesf

84%
Wojtysiak D., Poltowicz K.
Folia Biologica
|
2015
|
tom 63
|
nr 2
4
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Incidence of histopathological changes in longissimus lumborum muscle of wild boar-domestic pig hybrids

84%
Bogucka J., Elminowska-Wenda G., Walasik K., Kapelanski W.
Polish Journal of Food and Nutrition Sciences
|
2007
|
tom 57
|
nr 4[A]
49-52
The experiment was carried out on 29 hybrids (21 barrows and 8 gilts) of Duroc sows with wild boar (Sus scrofa ferus L.). All the animals were fed (ad libitum with composed fix) from weaning up to the age of approx. 8 months. The samples of Longissimus lumborum for histopathological study were collected 45 min after slaughter and were frozen with liquid nitrogen. Microscopic preparations were stained according to the Van Gieson method. The following types of histopathological changes were accounted for: changes in fibre size (fibre atrophy, hypertrophy – giant fibres), changes in fibre shape (triangular, trapezoid and elongated fibres), degenerative changes of fibres (necrosis plus phagocytosis, fibre splitting) and connective tissue hypertrophy. Most often appearing pathological change in the muscle was fiber atrophy. It was observed in all animals. The other changes appeared with greater frequency in gilts. Percentage of particular pathological changes was low, 95.84% of normal fibers were found.
5

The use of sternomandibularis muscle for beef quality assessment

67%
Janiszewski P., Borzuta K., Lisiak D., Grzeskowiak E., Powalowski K., Lisiak B., Samaradkiewicz L.
Annals of Warsaw University of Life Sciences - SGGW. Animal Science
|
2017
|
tom 56[2]
The use of sternomanbidularis muscle for beef quality assessment.The goal of the research was to check the possibilities of using sternomandibularis muscle instead of the longissimus lumborum muscle to assess the physico-chemical traits and the chemical composition of cattle meat. Thirty carcasses were chosen for testing (10 carcasses of each of the following categories: bulls, heifers and cows). The longissimus lumborum muscle (LL) and sternomandibularis muscle (StM) samples were taken 72 hours post mortem for the quality evaluation. It was found that the pH of the StM muscle dropped down slower than in the LL muscle. What is more, the StM muscle had a better water holding capacity, higher water content and lower fat content than the LL muscle. No significant differences were found between the muscles when it comes to lightness and pH72. In the heifer and bulls carcasses no differences were found in terms of shear force. A significant interdependence was demonstrated between muscles in the following traits: pH48 (r=0.77), fat content (r=0.68) and water content (r = 0.47). Due to this fact and based on the measurements of the StM it was possible to develop regression equations to estimate the values of the above mentioned traits for the LL. So it is possible to substitute the LL with the StM in the beef quality evaluation especially in terms of the following traits: pH48, pH72, lightness, fat and water content for all of the cattle categories. It is also possible to substitute the LL muscle with the StM muscle in the beef quality tests in terms of protein content and meat tenderness measured with the shear method for bulls and heifers.
6

Pathological changes in the microstructure of longissimus lumborum muscle from five breeds of pigs

67%
Wojtysiak D.
Folia Biologica
|
2012
|
tom 60
|
nr 1-2
7

Analysis of conditionality of sensory quality longissimus lumborum muscle after heat treatment

67%
Przybylski W., Jaworska D., Czarniecka-Skubina E., Poltorak A., Niemyjski S.
Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
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2007
|
tom 10
|
nr 4
8

Relationship between CIE L a b and CIE L C h scale colour parameters determined when applying illuminant C and observer 2 and illuminant D65 and observer 10 and proximate chemical composition and quality traits of porcine longissimus lumborum muscle

67%
Karamucki T., Jakubowska M., Rybarczyk A., Szaruga R., Gardzielewska J., Natalczyk-Szymkowska W.
Polish Journal of Food and Nutrition Sciences
|
2006
|
tom 15/56
|
nr 2
Meat samples, numbering 72 in total, differentiated in respect of quality and collected from longissimus lumborum muscle of 72 carcasses of porkers (36 gilts and 36 hogs) approximating in their exterior Polish Large White and Polish Landrace crossbreeds originated from a large-scale farm at Kolbacz and slaughtered on an industrial processing line, were examined. Approximately 45 min after slaughter, pH1 value was determined between the 4th and the 5th lumbar vertebra. Meat samples were collected after approximately 24-h cooling and stored for ca. 24 h at 0º to 4º C. Approximately 48 h from the slaughter, sensory examination of colour, wateriness and springiness of raw meat was performed, followed by determination of water-binding capacity, pHu and dry matter, total protein and fat percentages, as well as that of water-soluble protein, after double mincing the meat. Using Mini Scan XE Plus 45/0 apparatus, meat colour parameters were determined in CIE L*a*b* and CIE L*C*h scales applying two illuminant/observer combinations used most frequently in meat colour measurements, i.e. illuminant C and standard observer 2º as well as illuminant D65 and standard observer 10º. Colour measurements were made after 20-min storage of the samples at 0º do 4º C. Colour parameters closely connected with meat quality proved to be lightness (L*) and yellowness (b*), and slightly less chroma (C*), whereas a* (redness) and h°(hue) parameters were linked with meat quality to the least extent, which in general showed medium and low correlation with meat quality traits. The application of illuminant D65 and observer 10º for measurements of meat colour proved to be more suitable in the case of parameter a* and C*, whereas the use of illuminant C and observer 2º in the case of parameter hº.
9

Effect of g.2728G>A and g.3996T>C polymorphisms at the leptin gene Locus on microstructure and physicochemical properties of longissimus lumborum muscle of Polish Landrace pigs

59%
Wojtysiak D., Kaczor U.
Folia Biologica
|
2011
|
tom 59
|
nr 1-2
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