Technological quality and composition of the M. semimembranosus and M. longissimus dorsi from Large White and Landrace Pigs

Authors

• Vladimir Milo Tomovic Faculty of Technology, University of Novi Sad
• Bozidar Anton Zlender Biotechnical faculty, University of Ljubljana
• Marija Radomir Jokanović Faculty of Technology, University of Novi Sad
• Mila Svetozar Tomovic Technical school "Pavle Savić"
• Branislav Vladimir Sojic Faculty of Technology, University of Novi Sad
• Snezana Branko Skaljac Faculty of Technology, University of Novi Sad
• Tatjana Aleksandar Tasic Institute for Food Technology, University of Novi Sad
• Predrag Mirko Ikonic Institute for Food Technology, University of Novi Sad
• Milena Mladen Soso Faculty of Technology, University of Novi Sad
• Nevena Miroslav Hromis Faculty of Technology, University of Novi Sad

DOI: https://doi.org/10.23986/afsci.8577

Keywords:

Large White, Landrace, M. semimembranosus, M. longissimus dorsi, technological quality, proximate composition

Abstract

The effects of pig breed (Large White and Landrace) in combination with muscle type (M. semimembranosus and M. longissimus dorsi) on T_45min, T_24h, pH_45min, pH_24h, colour (CIEL*a*b* values), water-holding capacity (filter paper press method: ratio of the area of pressed meat film – M and the wet area on the filter paper – T; M/T value) and moisture, protein, total fat and total ash content were investigated. Interaction effect between breed and muscle was not found (p>0.05) for any parameter. The T_45min, T_24h, pH_45min, and M/T value were influenced by the muscle, whereas T_24h was also influenced by the breed. The pH_45min was higher (p<0.01) and water-holding capacity was better (p<0.001) in M. semimembranosus muscle than in M. longissimus dorsi muscle. Based on the criteria for CIEL* and M/T values, pork meat was classified into seven technological quality classes. The percentages of pale and exudative, reddish-pink and exudative, and reddish-pink and non-exudative pork were 23.5, 26.5, and 27.7%, respectively. Composition was in the characteristic range for modern lean pigs.