Technological Characteristics of the Longissimus Dorsi Muscle of Pig Depending on the Genetic Type
The processes of technological processing of meat carried out in optimal conditions, require a good knowledge of the water capacity of bearings by the raw material that makes the manufacturing processes of the various preparations. Technological characteristics of pigmeat analyzed in this paper are...
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| Format: | Article |
| Language: | English |
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Agroprint Timisoara
2023-09-01
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| Series: | Scientific Papers Animal Science and Biotechnologies |
| Subjects: | |
| Online Access: | https://spasb.ro/index.php/public_html/article/view/577 |
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| author | Consuela Roibu Ionuţ Beia Mariana Bran Elena Popescu-Micloşanu Răzvan Popa |
| author_facet | Consuela Roibu Ionuţ Beia Mariana Bran Elena Popescu-Micloşanu Răzvan Popa |
| author_sort | Consuela Roibu |
| collection | DOAJ |
| description | The processes of technological processing of meat carried out in optimal conditions, require a good knowledge of the water capacity of bearings by the raw material that makes the manufacturing processes of the various preparations. Technological characteristics of pigmeat analyzed in this paper are represented by water retention ability, capacity of hydration and the degree of perselation. The researches have been conducted on 40 samples, taken from the muscle of the longissimus dorsi from breeds Marele Alb, Landrace, Line S 345 Periş, Duroc, Hampshire and Perhib, F1 hybrids (Marele AlbxLandrace) xPietrain and F1 (Marele AlbxLandrace) xSeghers. Water retention capacity has been appreciated by many indicators obtained from the pressing of the sample, according to the method Grau-Hamm. The largest capacity aircraft meets the breed Duroc (47.631), followed by the great white (43.33), LSP 345 Periş (42.87) and the hybrid Perhib (42.731). Water retention capacity, expressed as wet surface, stated on the first Landrace breed (30.012), followed by the Hampshire breed and F1xSeghers (29.602) hybrid Perhib (28.6) breed of LSP 345 Periş (28.361), the lowest value is passed to the race Duroc (22.344). |
| first_indexed | 2024-04-24T11:22:06Z |
| format | Article |
| id | doaj.art-12d7585fe3d1453ba529a182b8585f4a |
| institution | Directory Open Access Journal |
| issn | 1841-9364 2344-4576 |
| language | English |
| last_indexed | 2024-04-24T11:22:06Z |
| publishDate | 2023-09-01 |
| publisher | Agroprint Timisoara |
| record_format | Article |
| series | Scientific Papers Animal Science and Biotechnologies |
| spelling | doaj.art-12d7585fe3d1453ba529a182b8585f4a2024-04-11T04:16:33ZengAgroprint TimisoaraScientific Papers Animal Science and Biotechnologies1841-93642344-45762023-09-01451249249577Technological Characteristics of the Longissimus Dorsi Muscle of Pig Depending on the Genetic TypeConsuela Roibu0Ionuţ Beia1Mariana Bran2Elena Popescu-Micloşanu3Răzvan Popa4University of Agricultural Sciences and Veterinary Medicine Bucharest, 01146-Bucharest, Marasti, 59, RomaniaS.C.R.S.T. Periş S. A., Principală,491, RomaniaAgro-Food and Environmental Economics Bucharest Academy of Economic Studies, 010961-Bucharest, Mihail Moxa, RomaniaUniversity of Agricultural Sciences and Veterinary Medicine Bucharest, 01146-Bucharest, Marasti, 59, RomaniaUniversity of Agricultural Sciences and Veterinary Medicine Bucharest, 01146-Bucharest, Marasti, 59, RomaniaThe processes of technological processing of meat carried out in optimal conditions, require a good knowledge of the water capacity of bearings by the raw material that makes the manufacturing processes of the various preparations. Technological characteristics of pigmeat analyzed in this paper are represented by water retention ability, capacity of hydration and the degree of perselation. The researches have been conducted on 40 samples, taken from the muscle of the longissimus dorsi from breeds Marele Alb, Landrace, Line S 345 Periş, Duroc, Hampshire and Perhib, F1 hybrids (Marele AlbxLandrace) xPietrain and F1 (Marele AlbxLandrace) xSeghers. Water retention capacity has been appreciated by many indicators obtained from the pressing of the sample, according to the method Grau-Hamm. The largest capacity aircraft meets the breed Duroc (47.631), followed by the great white (43.33), LSP 345 Periş (42.87) and the hybrid Perhib (42.731). Water retention capacity, expressed as wet surface, stated on the first Landrace breed (30.012), followed by the Hampshire breed and F1xSeghers (29.602) hybrid Perhib (28.6) breed of LSP 345 Periş (28.361), the lowest value is passed to the race Duroc (22.344).https://spasb.ro/index.php/public_html/article/view/577hydration capacitypig meatwater retention ability |
| spellingShingle | Consuela Roibu Ionuţ Beia Mariana Bran Elena Popescu-Micloşanu Răzvan Popa Technological Characteristics of the Longissimus Dorsi Muscle of Pig Depending on the Genetic Type Scientific Papers Animal Science and Biotechnologies hydration capacity pig meat water retention ability |
| title | Technological Characteristics of the Longissimus Dorsi Muscle of Pig Depending on the Genetic Type |
| title_full | Technological Characteristics of the Longissimus Dorsi Muscle of Pig Depending on the Genetic Type |
| title_fullStr | Technological Characteristics of the Longissimus Dorsi Muscle of Pig Depending on the Genetic Type |
| title_full_unstemmed | Technological Characteristics of the Longissimus Dorsi Muscle of Pig Depending on the Genetic Type |
| title_short | Technological Characteristics of the Longissimus Dorsi Muscle of Pig Depending on the Genetic Type |
| title_sort | technological characteristics of the longissimus dorsi muscle of pig depending on the genetic type |
| topic | hydration capacity pig meat water retention ability |
| url | https://spasb.ro/index.php/public_html/article/view/577 |
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