Meat quality in the Danish pig population anno 2018

Margit Dall Aaslyng, Marchen Hviid

Publikation: Bidrag til tidsskriftTidsskriftsartikelForskningpeer review

Abstract

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.

OriginalsprogEngelsk
TidsskriftMeat Science
Vol/bind163
Sider (fra-til)108034
ISSN0309-1740
DOI
StatusUdgivet - maj 2020
Udgivet eksterntJa

Emneord

  • Sundhed, ernæring og livskvalitet

Citationsformater