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

  • H. JANKOWIAK UTP University of Science and Technology in Bydgoszcz
  • M. BOCIAN UTP University of Science and Technology in Bydgoszcz
  • J. BARCZAK UTP University of Science and Technology in Bydgoszcz

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.
Published
2018-07-26
How to Cite
JANKOWIAK, H.; BOCIAN, M.; BARCZAK, J.. THE EFFECT OF INTRAMUSCULAR FAT CONTENT ON THE MEAT QUALITY OF PLW X PL PIGS. Italian Journal of Food Science, [S.l.], v. 31, n. 1, july 2018. ISSN 1120-1770. Available at: <https://www.chiriottieditori.it/ojs/index.php/ijfs/article/view/1141>. Date accessed: 21 feb. 2019. doi: https://doi.org/10.14674/IJFS-1141.