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Colour and marbling of M. semimembranosus and M. longissimus thoracis et lumborum from five purebred pigs produced in Vojvodina

Boja i mramoriranost M. semimembranosus i M. longissimus thoracis et lumborum pet čistih rasa svinja odgajanih u Vojvodini

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Authors
Jokanović, Marija
Tomović, Vladimir
Škaljac, Snežana
Šojić, Branislav
Tasić, Tatjana
Ikonić, Predrag
Živković, Dušan
Stajić, Slaviša
Pajin, Biljana
Lončarević, Ivana
Article (Published version)
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Abstract
Sensory evaluation of colour and marbling of M. semimembranosus (SM) and M.   longissimus thoracis et lumborum (LTL) from five purebred pigs produced in   Vojvodina (Large White, Landrace, Duroc, Hampshire and Pietrain) was   performed. Colour was evaluated by the panellists with 6-point colour score   cards (1-pale pinkish-gray to white; 6-dark purplish-red). Marbling was   evaluated by the panellists with7-point marbling score cards (1-devoid,   6-moderate/10-abundant).The differences in the colour and in the marbling of   the SM muscles and of the LTL muscles among the five purebred pigs were not   significant (P>0.05). A darker colour was obtained for SM muscles than for   LTL muscles for all five purebred pigs, with a significant differences for   Durok (P=0.018) and Pietrain (P=0.002). The type of the muscles had no   significant effect on marbling (P>0.05). The Vojvodian pork meat showed   lighter colour than optimum for pork. According to average marbling scores   fat content i...n pork produced in Vojvodina was less than 2 %.

Senzorski kvalitet mesa se smatra jednim od najvažnijih faktora kvaliteta jer   utiče na odluku za ponovnu kupovinu od strane potrošača. M. semimembranosus   (SM) i M. longissimus thoracis et lumborum (LTL) su dva ekonomski   najznačajnija mišića na trupu svinja. Boja i mramoriranost su ispitivani na   SM i LTL mišićima svinja rasa: Velika Bela (n=118), Landras (n=116), Durok   (n=112), Hempšir (n=112) i Pietren (n=121), odgajanih u Vojvodini. Uzorci za   određivanje boje i mramoriranosti uzeti su iz centralnog dela svakog mišića   (tri odreska), upravno na dužu osu mišića; minimalna debljina uzoraka bila   je 2,5 cm. Boja je ocenjena korišćenjem skale u boji (karti) od 1 do 6   (1-bledo-ružičasto-siva do bela; 6-tamno purpurno-crvena). Mramoriranost je   ocenjena korišćenjem skale u boji (karti) od 1 do 6 (10) (1-bez   mramoriranosti; 6-umerena/10-oblina). Razlike u boji i mramoriranosti mišića   SM kao i mišića LTL između pet čistih rasa svinja nisu bile značajne   (P>0,05). Tamnija ...boja mišića SM u odnosu na mišiće LTL utvrđena je kod svih   pet čistih rasa svinja, sa značajnom razlikom kod Duroka (P=0,018) i   Pietrena (P=0,002). Ukupno, boja mišića SM i LTLje ocenjena prosečnim   ocenama 2,48 i 2,19, redom, sa značajnom razlikom (P lt 0,001). Tip mišića nije   imao značajan uticaj na mramoriranost (P>0,05). Ukupno, mramoriranost mišića   SM i LTL je ocenjena prose;nim ocenama 1,78 i 1,6, redom. Svinjsko meso   proizvedeno u Vojvodini ima svetliju boju od optimalne. Na osnovu prosečnih   ocena za mramoriranost može se zaključiti da je sadržaj masti u svinjskom   mesu proizvedenom u Vojvodini manji od 2%. PR Research was financially supported by the Ministry of Education, Science and Technological Development, Republic of Serbia, project No TR31032. These results are part of the project No 114-451-1016/2014 which is financially supported by the Provincial Secretariat for Science and Technological Development, Autonomous Province of Vojvodina, Republic of Serbia.

Keywords:
pigs / colour / marbling / M. semimembranosus / M. longissimus thoracis et lumborum / svinje / boja / mramoriranost / M. semimembranosus / M. longissimus thoracis et lumborum
Source:
Journal on Processing and Energy in Agriculture, 2015, 19, 1, 48-51
Publisher:
  • Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad
Funding / projects:
  • Development of traditional production of dry fermented sausages with protected designation of origin in order to obtain safe products of standard quality (RS-31032)

ISSN: 1821-4487

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Handle
https://hdl.handle.net/21.15107/rcub_agrospace_3954
URI
http://aspace.agrif.bg.ac.rs/handle/123456789/3954
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Poljoprivredni fakultet

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