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Evaluation of meat quality of loin and ham from porker carcasses of various EUROP classes - short report

100%

Denaburski J., Bak T., Januszko D.

Polish Journal of Food and Nutrition Sciences

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2001

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tom 10

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nr 2

The experiment was carried out on 24 turkeys fed for 16 weeks with standard feed diets supplemented with oxidised fat with peroxide values below 5, 50, 100 and 150 meq Cb/kg of fat in groups I, II, III and IV, respetively. The fat (rapeseed oil and poultry fat in 2:1 ratio) was oxidised in controlled conditions and supplemented to feed diets in amounts from 2 to 5% in the subsequent, 4-week, turkey fattening periods. Each group was then divided into two subgroups. One of them wasted with a mix supplemented with antioxidant Hadox dry preparation (0.125 g/kg of fat) containing butylhydroxyanisole and ethoxyquine. Bird slaughter analysis was completed and breast muscles were sampled for meat quality analysis. In the breast muscles the following parameters were determined: pH value, basic chemical composition, the concentration of malondialdehyde (MDA) and in the muscle fat the fatty acid composition was analysed. The muscles underwent sensory evaluation with the use of the flavour profile method immediately after treatment in convection and steam furnace. The application of oxidised fat in the turkey feed mixture significantly decreased the bird body weight without degrading the carcass quality (except the increase in the amount of paraintestinal fat). The presence of the oxidised fat in the feed had an insignificant effect on the concentration of the unsaturated fatty acids in the breast muscle fat, however, it resulted in the increase in MDA and undesirable meat flavour profile changes. Additionally, supplementing the feed with Hadox dry antioxidant did not influence the results of turkey fattening and carcass quality, however, it decreased the concentration of MDA in the analysed muscles and reduced the intensity of the undesirable sensory properties.

2

Effect of selenium, zinc and vitamin E injection on mineral elements concentration in loin lambs

84%

Gabryszuk M., Czauderna M., Gralak M., Antoszkiewicz Z.

Journal of Elementology

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2005

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tom 10

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nr 4 Suppl.1

33

3

Possibility of improvement of lean meat content of ham and loin in pigs by selection for growth and feed conversion rate

84%

Zak G., Tyra M., Rozycki M.

Animal Science Papers and Reports

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2008

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tom 26

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nr 4

The research was carried out using records from the Pig Testing Station of 113 Polish Large White (PLW) and 120 Polish Landrace (PL) gilts with the aim to determine the effects of growth rate and feed conversion ratio on the weight and quality of loin and ham defined as lean meat and fat content.Parametres of the tested cuts were assessed on the basis of weight of cuts, weight of lean meat (lean),weight of subcutaneous fat with skin, and percentage of lean and fat content. Based upon the level of indicators of their fattening performance the animals were divided into three groups. The PL pigs occurred more susceptible to the effect of fattening traits on tissue content and at the same time on the quality of carcass cuts. The interrelation has become apparent between loin parametrem of PL pigs and their growth rate and between their ham parametres and feed conversion ratio (per 1 kg gain). In many cases the loin parametres examined differed significantly between breeds.Significantly wider variation as regards the composition of tested carcass cuts was found in PLW than in PL gilts. A trend was noted for the deposition of more fat in carcass cuts of pigs with highest and lowest live weight gain.

4

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Quality of traditional dry-cured loin from rustic and commercial pig breeds

84%

Smagowska E., Jaworska D., Przybylski W., Wolosiak R., Derewiaka D., Nowicka K.

Zeszyty Problemowe Postępów Nauk Rolniczych

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2019

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tom 596

5

Effect of deep-freeze storage time and thawing method on intramuscular lipids oxidation and sensory quality of pork loin

84%

Chwastowska-Siwiecka I., Kondratowicz J.

Polish Journal of Veterinary Sciences

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2008

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tom 11

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nr 2

113-117

In the present study, microwave thawing was compared with conventional thawing in atmospheric air. It was found that the quality of intramuscular lipids, reflected in the acid value, deteriorated during six-month deep-freeze storage, irrespective of the thawing method. The sensory quality of m. longissimus dorsi was related to the thawing method and the time of deep-freeze storage. The rate of changes was faster in samples thawed in the air, compared to those thawed in a microwave oven.

6

Evaluation of slaughter value of fatteners slaughtered in the Lubelszczyzna region in 2005-2006

84%

Babicz M., Kamyk P., Stasiak A.

Annales Universitatis Mariae Curie-Skłodowska. Sectio EE: Zootechnica

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2008

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tom 26

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nr 4

17-23

7

Production indices and carcass fat quality in fatteners fed mixtures containing different levels of rapeseed cake

67%

Frankiewicz A., Bestynska A., Przybecka I., Mroczyk W., Lyczynski A., Czyzak-Runowska G.

Polish Journal of Natural Sciences. Supplement

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2006

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tom 03

285-291

8

Ocena wpływu mikrokapsułkowanego chlorku sodu na stan mikrobiologiczny mięsa ze schabu i z karkówki przechowywanego w warunkach chłodniczych i zamrażalniczych

59%

Danyluk B., Medynski A., Pospiech E., Lyczynski A., Grzes B.

Żywność Nauka Technologia Jakość

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2004

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tom 11

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nr 2

32-45

Celem pracy było określenie wpływu dodatku mikrokapsułkowanego chlorku sodu, azotanu(III) sodu i kwasu mlekowego na stan mikrobiologiczny mięsa schabu i karkówki. Mięso przechowywano w warunkach chłodniczych (2 i 14 dób) i zamrażalniczych (3 i 9 miesięcy), po uprzednim umieszczeniu go w woreczkach z folii laminowanej PAPE, zamkniętych próżniowo. Z reguły stwierdzano istotnie wyższe zanieczyszczenie bakteriami tlenowymi mięsa karkówki w porównaniu ze schabem zarówno po 2, jak i po 14 dobach przechowywania w chłodni. Dodanie, oprócz soli, azotanu(III) sodu i kwasu mlekowego miało korzystny wpływ na trwałość mikrobiologiczną mięsa przechowywanego w chłodni przez okres 2 tygodni. Wydłużenie czasu zamrażalniczego przechowywania mięsa z 3 do 9 miesięcy powodowało redukcję liczby bakterii tlenowych w materiale zawierającym tylko sól, a wzrost bakterii zakwaszających, niezależnie od rodzaju stosowanej substancji dodatkowej. Przyczyniło się także do znacznej redukcji bakterii z grupy coli w mięsie schabu, czego nie zaobserwowano w przypadku karkówki. Użycie mikrokapsułkowanej soli nie stanowiło zagrożenia mikrobiologicznego mięsa nawet po 14 dniowym przechowywaniu.

Ograniczanie wyników

Evaluation of meat quality of loin and ham from porker carcasses of various EUROP classes - short report

Effect of selenium, zinc and vitamin E injection on mineral elements concentration in loin lambs

Possibility of improvement of lean meat content of ham and loin in pigs by selection for growth and feed conversion rate

Quality of traditional dry-cured loin from rustic and commercial pig breeds

Effect of deep-freeze storage time and thawing method on intramuscular lipids oxidation and sensory quality of pork loin

Evaluation of slaughter value of fatteners slaughtered in the Lubelszczyzna region in 2005-2006

Production indices and carcass fat quality in fatteners fed mixtures containing different levels of rapeseed cake

Ocena wpływu mikrokapsułkowanego chlorku sodu na stan mikrobiologiczny mięsa ze schabu i z karkówki przechowywanego w warunkach chłodniczych i zamrażalniczych