The Use of Chosen Physicochemical Indicators for Estimation of Pork Meat Quality

Katarzyna Antosik, Elżbieta Krzęcio-Nieczyporuk (), Halina Sieczkowska, Andrzej Zybert and Krystian Tarczyński
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Katarzyna Antosik: Faculty of Medical and Health Sciences, Siedlce University of Natural Sciences and Humanities, 14 Prusa Str., 08-110 Siedlce, Poland
Elżbieta Krzęcio-Nieczyporuk: Faculty of Medical and Health Sciences, Siedlce University of Natural Sciences and Humanities, 14 Prusa Str., 08-110 Siedlce, Poland
Halina Sieczkowska: Faculty of Agrobioengineering and Animal Husbandry, Siedlce University of Natural Sciences and Humanities, 14 Prusa Str., 08-110 Siedlce, Poland
Andrzej Zybert: Faculty of Agrobioengineering and Animal Husbandry, Siedlce University of Natural Sciences and Humanities, 14 Prusa Str., 08-110 Siedlce, Poland
Krystian Tarczyński: Faculty of Agrobioengineering and Animal Husbandry, Siedlce University of Natural Sciences and Humanities, 14 Prusa Str., 08-110 Siedlce, Poland

Agriculture, 2023, vol. 13, issue 9, 1-13

Abstract: The present work aimed to estimate the usefulness and effectiveness of selected physicochemical indicators in the evaluation of meat quality as well as culinary and processing value using a simple and canonical phenotypic correlation method. Studies were carried out in 495 porkers. The most relationships were obtained for the adenosine triphosphate (ATP) breakdown indicator (R 1 ), electrical conductivity (EC) and glycolytic potential (GP) with meat quality traits that are non-diagnostic criteria, i.e., lipids and protein content, water holding capacity (WHC), technological yield (TY), drip loss (DL) and meat tenderness (MT). The results of this study indicate that about 62% of the variability in meat quality is the result of the initial level of glycogen in muscle tissue. The strong relationship between EC 2 and pH 24 (acidity of the muscle tissue at 24 h after slaughter) parameters and a wide spectrum of traits of meat quality (sets covering the parameters of the culinary and processing quality of meat and indicating the volume of drip loss), as well as with the pH 1 and R 1 criteria confirms the possibility to perform a quick and cheap ‘on line’ classification of qualitative meat properties in meat processing plants.

Keywords: quality of pork meat; phenotypic and canonical correlations; culinary and technological usefulness (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2023
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