La revue Viandes et produits carnés

La revue française de la recherche en viandes et produits carnés  ISSN  2555-8560




Evaluation of pork meat quality according to hot carcass weight

The aim of the study was to assess the value of slaughter, technological and sensory quality of meat from pigs with different hot carcass weights (80, 90 and 100 kg) derived from hybrid Naima sows with P76 - PenArLan hybrid boars. The meat quality (color, drip loss, RTN yield) and sensory meat quality (color, odor, flavor, juiciness, tenderness) was studied in Longissimus dorsi muscle samples after the heat treatment. The results show that the increase of weight of the carcass resulted in a decrease in brightness of the meat color, reducing the drip loss but at the same time increasing cooking yield. Hot carcass weight had no significant impact on pork meat’s flavor.

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