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.
2006
Volume 9
Issue 4
Topic:
Food Science and Technology
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Sobczak M. , Lachowicz K. , Żochowska-Kujawska J. , Gajowiecki L. , Klemke A. 2006. A COMPARATIVE ANALYSIS OF A QUALITY AND utility OF LL AND BF MUSCLES of PORKERS OF DIFFERENT GENOTYPE TO MASSAGED PRODUCTS, EJPAU 9(4), #13.
Available Online: http://www.ejpau.media.pl/volume9/issue4/abs-13.html

A COMPARATIVE ANALYSIS OF A QUALITY AND UTILITY OF LL AND BF MUSCLES OF PORKERS OF DIFFERENT GENOTYPE TO MASSAGED PRODUCTS

Małgorzata Sobczak1, Kazimierz Lachowicz2, Joanna Żochowska-Kujawska2, Leszek Gajowiecki3, Andrzej Klemke4
1 Department of Meat Technology, Faculty of Food Technology and Fisheries,
West Pomeranian University of Technology, Szczecin, Poland
2 Department of Meat Technology, West Pomeranian University of Technology, Szczecin, Poland
3 Department of Meat Technology, Agricultural University of Szczecin, Poland
4 Department of Meat Technology, Faculty of Food Sciences and Fisheries, Agricultural University of Szczecin, Poland

 

ABSTRACT



Structure, texture and rheological properties of LL and BF muscles of porkers of different genotype (PLW×PL) × (L990×Pi) oraz (PLW×PL) × (D×Pi) were compared. No significant differences (P>0.05) in structural elements, texture parameters and utility to massaged products of muscles between compared groups of animals were found. Higher differences in parameters tested was found between muscles within an each group of porkers. Of the muscles tested, the lower values of shear and compression forces as well as the lower viscous and elasticity modules were found in LL, which at the same time was a muscle with the fibres with the lower cross sectional area and thinner connective tissue than BF. Muscles with the most delicate histological structure were more useful to massaged because of their higher structural and textural parameters changes during massaging.

Key words: muscles, porks, structure, texture, massaging.

Małgorzata Sobczak
Department of Meat Technology, Faculty of Food Technology and Fisheries,
West Pomeranian University of Technology, Szczecin, Poland
K. Królewicza 4, 71-550, Szczecin, Poland
phone: (+48 91) 423 10 61 ext. 332
email: msobczak@zut.edu.pl

Kazimierz Lachowicz
Department of Meat Technology,
West Pomeranian University of Technology, Szczecin, Poland
K. Królewicza 4, 71-550, Szczecin, Poland
phone: (+48 91) 423 10 61 ext. 332


Joanna Żochowska-Kujawska
Department of Meat Technology,
West Pomeranian University of Technology, Szczecin, Poland
K. Królewicza 4, 71-550, Szczecin, Poland
phone: (+48 91) 423 10 61 ext. 332
email: joanna.zochowska-kujawska@fish.ar.szczecin.pl

Leszek Gajowiecki
Department of Meat Technology,
Agricultural University of Szczecin, Poland
K. Królewicza 4, 71-550, Szczecin, Poland
phone: (+48 91) 423 10 61 ext. 332


Andrzej Klemke
Department of Meat Technology,
Faculty of Food Sciences and Fisheries,
Agricultural University of Szczecin, Poland
K. Krolewicza 4, 71-550, Szczecin, Poland
phone: (+48 91) 423 10 61 ext. 332

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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