INFLUENCE OF FAT THICKNESS, INTRAMUSCULAR FAT AND SEX ON PIG MEAT QUALITY
Abstract
The effect of fat thickness, intrarnuscular fat and sex on pig meat quality has been studied. Meat quality was assessed by measuring pH, interna1 light scattering and electrical conductivity at 45 min and 24 h post-mortem in the Longíssimus thoracis (LT) y Semimembranosus (SM) muscles. In the same way. the following parameters were investigated in SM rnuscle: colour (CIE L*). water holding capacity, soluble proteins, pigment content and moisture. The relationship between muscle fat, fat tickness and rneat quality was poor. However, fatter meats tended to have less pigment and more CIE L* value. There were differences in ultimate pH, WHC, IMF, fat thickness, moisture and CIE L* between entire males and giltsDownloads
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