Comparison of meat quality characteristics between commercial pigs and snails

• Autorzy: Zymantiene J. , Jukna V. , Jukna C. , Zelvyte R. , Oberauskas V.
• Języki publikacji: EN

Abstrakty

EN

Nowadays traditional pork is still remaining the most popular meat in many European countries. In contrast, presently there is a growing interest in the production and marketing of non traditional snail meat. The aim of the present study was to compare the quality characteristics of pork and snails’ meat, to determine an impact of animal species on meat quality and to analyse the correlation coefficients of some parameters of meat quality. The meat quality characteristics, as chemical composition and some physical properties, were evaluated after deep-freezing. It was determined that snail meat contained by 11.50% higher amount of water, by 14.60% higher amount of mineral substances and by 77.04% higher amount of amino acid hydroxyproline, but by 77.38% less fat, by 37.94% less protein and by 43.28% tryptophan if to compare to the pork meat. Besides, pH in snail meat tended to be alkaline while in pork meat – acid. Moreover, snail meat was darker, pale red and its yellowness was more intensive than that of the pork meat. The correlation between fat and protein in pork and snail meat, pH with tryptophan and hydroxyproline was negative, whereas pH with fat, and dry matter with ash – positive. However, in pork meat tryptophan and hydroxyproline correlated negatively, while in snail meat – positively. Meat chemical composition and physical properties were effected by animal species.

Słowa kluczowe

EN

tryptophan; chemical composition; hydroxyproline; pork; meat; snail meat; quality characteristics; human nutrition; meat quality; physical property

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2008
• Tom: 58
• Numer: 1
• Opis fizyczny: p.23-26,ref.

Twórcy

autor

Zymantiene J.

• Lithuanian Veterinary Academy, Tilzes str.18, LT-47181 Kaunas, Lithuania

autor

Jukna V.

autor

Jukna C.

autor

Zelvyte R.

autor

Oberauskas V.

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