Basic chemical composition of meat and carcass quality of fattening hybrids with different slaughter weight

Meat is a very rich and universal source of nutrients. The primary importance of meat is based especially on protein content. Optimum slaughter weight has influence on the basic chemical composition of meat. Fattening pigs were classified by their weight into three groups before the slaughter day. T...

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Bibliographic Details
Published in:Hemijska industrija 2015, Vol.69 (2), p.121-126
Main Authors: Lukac, Dragomir, Vidovic, Vitomir, Stoisavljevic, Aleksandar, Puvaca, Nikola, Dzinic, Natalija, Tomovic, Vladimir
Format: Article
Language:English
Subjects:
Animals
Cattle
Chemical composition
fattening
Ham
Meat
Nutrients
pigs
Proteins
slaughter weight
Swine
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Summary:Meat is a very rich and universal source of nutrients. The primary importance of meat is based especially on protein content. Optimum slaughter weight has influence on the basic chemical composition of meat. Fattening pigs were classified by their weight into three groups before the slaughter day. The highest content of proteins and water was found in the part of ham and shoulder in the group of animals at 100-110 and 111-120 kg of live weight, respectively, while the lowest content was found in the part of neck in animals at 121-130 kg of live weight. The highest content of intramuscular fat and mineral substances was in animals at 121-130 kg (neck and loin), while the lowest content was in animals at 100-110 kg live weight (ham). The pH values were within the optimum limits (5.33 - 5.77). Differences between the groups for the values of proteins content, mineral substance and pH values were statistically highly significant (p
ISSN:0367-598X
2217-7426
DOI:10.2298/HEMIND131128027L