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

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 in 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.