Lactic Acid and Glycogen Contents, pH and Meat Quality of Iberian Pig: Effect of Rearing System

R. Cava; P. Komová

Lactic Acid and Glycogen Contents, pH and Meat Quality of Iberian Pig: Effect of Rearing System

于63rd International Congress of Meat Science and Technology

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R. Cava

R. Cava ¹Institute of Biotechnology G+C. University of Extremadura, Cáceres 10003, Spain

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P. Komová

P. Komová ²Department of Animal Husbandry, Faculty of Agrobiology and Food resources, Slovak University of Agriculture, Tr. A. Hlinku 2, Nitra, 949 76, Slovak Republic; cava@unex.es

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类型:: 章节

Page Range:: 877–878

DOI:: https://doi.org/10.3920/9789086868605_393

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Forty-three Iberian pigs were raised under four rearing systems and the pH, glycogen (GLY) and lactic acid (LA) contents of m. L. dorsi at 45 min and 24 h were assayed. Meat quality, measured as water holding capacity (W.H.C.) and instrumental colour were analysed in m. L. dorsi at 24 h post mortem. No significant effect of rearing system was found on the analysed parameters. In general, m. L. dorsi from Iberian pigs showed high values of pH_24h (~6.0, in 51% of the samples) and low CIE L* values (L* <44, in 100% of the samples). D.F.D. like condition (pH_24h >6.0 & WHC >90 & L*-value <44) was found in 23.3% of the samples.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

ISBN:: 9789086868605

出版社:: Wageningen Academic

印刷出版日期:: 15 Nov 2017

Subjects
- Life Sciences

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Lactic Acid and Glycogen Contents, pH and Meat Quality of Iberian Pig: Effect of Rearing System

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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