FACTORS DISCRIMINATING BETWEEN DIFFERENT PORK QUALITY CONDITIONS

FACTORS DISCRIMINATING BETWEEN DIFFERENT PORK QUALITY CONDITIONS

The present study was carried out on 119 randomly chosen carcasses of barrows, slaughtered at approximately 100 kg live weight in three abattoirs form east Croatia. Main meat quality traits were measured: pHi, pHu, CIE-L* and drip loss by compression and bag method. Among investigated drip loss pred...

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Veröffentlicht in:Poljoprivreda (Osijek, Croatia) Croatia), 2007-06, Vol.13 (1), p.66-69
Hauptverfasser: G. Kušec, Gordana Kralik, Ivona Đurkin, A. Petričević, Danica Hanžekl
Format: Artikel
Sprache:eng
Schlagworte:
discrimination classes
meat quality traits
pork
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Zusammenfassung:The present study was carried out on 119 randomly chosen carcasses of barrows, slaughtered at approximately 100 kg live weight in three abattoirs form east Croatia. Main meat quality traits were measured: pHi, pHu, CIE-L* and drip loss by compression and bag method. Among investigated drip loss predictors the highest significance was found for WHC and pHu values (p
ISSN:1330-7142
1848-8080