TY - JOUR
T1 - Meat quality in the Danish pig population anno 2018
AU - Aaslyng, Margit Dall
AU - Hviid, Marchen
N1 - Copyright © 2019 Elsevier Ltd. All rights reserved.
PY - 2020/5
Y1 - 2020/5
N2 - The level of meat quality was assessed in a random sample of the Danish pig population. No PSE was found in m. semimembranosus, and, depending on the definition of PSE, no pigs or only 2% of the pigs were categorised as having PSE in the M. longissimus lumborum. The ultimate pH had a low variability in M. longissimus lumborum (2.5%), m. semimembranosus (2.7%) and m. semispinalis capitis (4.9%) indicating that the quality of the meat with respect to these attributes was uniform. The drip loss was as high as 7%, although on average (2.23%) its value was lower than that previously found in a sample of the Danish pig population. A gender difference between entire male pigs and castrates was seen for drip loss and tenderness (shear force), with loins from castrates being less exudative (P < .001) and more tender (P < .01) than those from entire males. In conclusion, the Danish pig population showed a uniform meat quality.
AB - The level of meat quality was assessed in a random sample of the Danish pig population. No PSE was found in m. semimembranosus, and, depending on the definition of PSE, no pigs or only 2% of the pigs were categorised as having PSE in the M. longissimus lumborum. The ultimate pH had a low variability in M. longissimus lumborum (2.5%), m. semimembranosus (2.7%) and m. semispinalis capitis (4.9%) indicating that the quality of the meat with respect to these attributes was uniform. The drip loss was as high as 7%, although on average (2.23%) its value was lower than that previously found in a sample of the Danish pig population. A gender difference between entire male pigs and castrates was seen for drip loss and tenderness (shear force), with loins from castrates being less exudative (P < .001) and more tender (P < .01) than those from entire males. In conclusion, the Danish pig population showed a uniform meat quality.
KW - health, nutrition and quality of life
U2 - https://doi.org/10.1016/j.meatsci.2019.108034
DO - https://doi.org/10.1016/j.meatsci.2019.108034
M3 - Journal article
C2 - 31951923
VL - 163
SP - 108034
JO - Meat Science
JF - Meat Science
SN - 0309-1740
ER -