Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

Copyright © Wydawnictwo Akademii Rolniczej we Wroclawiu, ISSN 1505-0297

Przybylski W. , Jaworska D. , Czarniecka-Skubina E. , Półtorak A. , Niemyjski S. 2007. ANALYSIS OF CONDITIONALITY OF SENSORY QUALITY LONGISSIMUS LUMBORUM MUSCLE AFTER HEAT TREATMENT, EJPAU 10(4), #10.
Available Online: http://www.ejpau.media.pl/volume10/issue4/abs-10.html

ABSTRACT

The aim of this study was to estimate the relations between slaughter values of fatteners and technological value of meat and sensory quality evaluated in Longissimus lumborum muscle after thermal treatment. The studies were executed on a group of 50 fatteners derived from the crossing of Polish Landrace and Polish Large White sows with hybrid boars P-76 PenArLan. In the animals slaughtered at 100 kg live weight the following features were estimated: the percent of meat in carcass, technological value and sensory quality of meat in 96 h post mortem after heat treatment. The meat tenderness was also estimated instrumentally on the basis of the cutting test, using an Instron Company device, type 4301. Additionally, a photograph of microstructure of muscle was taken. Sensory quality of meat after thermal treatment depended on its tenderness, juiciness and tastiness. The correlations between meatiness and fatness of fatteners with tastiness were obtained. Overall quality of cooked meat, tenderness, juiciness and tastiness was correlated with pH, drip loss, cooking yield and TY indicator. Simultaneous effect of technological meat quality on its sensory quality was analyzed by using canonical analysis. Calculated ratio of canonical correlation R_C = 0.97 showed that sensory meat quality is significantly determined by its technological value.

Key words: pork meat, technological quality, sensory quality.

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Wiesław Przybylski
Department of Engineering and Catering Technology,
Faculty of Human Nutrition and Consumer Science,
Warsaw Agricultural University, SGGW, Poland
Nowoursynowska 159 C, 02-766 Warszawa, Poland
email: wieslaw_przybylski@sggw.pl

Danuta Jaworska
Department of Engineering and Catering Technology,
Faculty of Human Nutrition and Consumer Science,
Warsaw Agricultural University, SGGW, Poland
Nowoursynowska 159 C, 02-766 Warszawa, Poland

Ewa Czarniecka-Skubina
Department of Engineering and Catering Technology,
Faculty of Human Nutrition and Consumer Science,
Warsaw Agricultural University, SGGW, Poland
Nowoursynowska 159 C, 02-766 Warszawa, Poland

Andrzej Półtorak
Department of Engineering and Catering Technology,
Faculty of Human Nutrition and Consumer Science,
Warsaw Agricultural University, SGGW, Poland
Nowoursynowska 159 C, 02-766 Warszawa, Poland

Stanisław Niemyjski
Department of Engineering and Catering Technology,
Faculty of Human Nutrition and Consumer Science,
Warsaw Agricultural University, SGGW, Poland
Nowoursynowska 159 C, 02-766 Warszawa, Poland

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Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.

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