THE EFFECT OF INTRAMUSCULAR FAT CONTENT ON THE MEAT QUALITY OF PLW X PL PIGS

Main Article Content

H. JANKOWIAK
M. BOCIAN
J. BARCZAK

Keywords

pigs, intramuscular fat, meat quality

Abstract

This study aimed to determine the effect of intramuscular fat content (IMF) on the quality of meat from PLW x PL pigs. Meat was evaluated in terms of intramuscular fat content (n=80), technological properties, visual and tactile aspects, and colour measurements. It was demonstrated that meat containing more IMF was characterised by higher tenderness and marbling, but lower water content and a lower proportion of the yellow b* colour. Furthermore, it had a lower C* saturation, a lower h° hue, and lower muscle pigment content.

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