Meat quality characteristics of DurocxYorkshire, DurocxYorkshirexwild boar and wild boar

Chemical composition, pH value, fatty acids profile, cholesterol content, color and sensory analysis of pork meat from Duroc x Yorkshire (D x Y), Duroc x Yorkshire x wild boar (D x Y x WB) crossbreeds and wild boars (WB) was investigated. Samples for all tests were taken from m. longissimus dorsi. C...

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Bibliographic Details
Published in:Hemijska industrija 2013-01, Vol.67 (6), p.999-1006
Main Authors: Ivanovic, Snezana, Stojanovic, Zoran, Popov-Raljic, Jovanka, Baltic, Milan, Pisinov, Boris, Nesic, Ksenija
Format: Article
Language:English
Subjects:
Chemical composition
Cholesterol
Color
Duroc
Fatty acids
Gas chromatography
Meat
meat quality
Pork
Samples
Smell
Statistical analysis
Statistical methods
Statistical significance
wild boar
Yorkshire
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Summary:Chemical composition, pH value, fatty acids profile, cholesterol content, color and sensory analysis of pork meat from Duroc x Yorkshire (D x Y), Duroc x Yorkshire x wild boar (D x Y x WB) crossbreeds and wild boars (WB) was investigated. Samples for all tests were taken from m. longissimus dorsi. Chemical composition and pH value were tested by ISO methods. Fatty acid and cholesterol determination was performed by gas chromatography technique with external standard method. Color was determined instrumentally using the thristimulus colourimeter. The overall sensoric quality (appearance, texture and smell) of samples of raw meat was evaluated. In evaluation of results the scoring system was used. In chemical composition (moisture, fat, protein, ash) and pH values statistically significant difference was noted (p
ISSN:0367-598X
2217-7426
DOI:10.2298/HEMIND121211017I