IDEAS home Printed from https://ideas.repec.org/a/gam/jagris/v13y2023i9p1670-d1224022.html
   My bibliography  Save this article

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

Author

Listed:
  • 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)

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.

Suggested Citation

  • Katarzyna Antosik & Elżbieta Krzęcio-Nieczyporuk & Halina Sieczkowska & Andrzej Zybert & Krystian Tarczyński, 2023. "The Use of Chosen Physicochemical Indicators for Estimation of Pork Meat Quality," Agriculture, MDPI, vol. 13(9), pages 1-13, August.
    • Handle: RePEc:gam:jagris:v:13:y:2023:i:9:p:1670-:d:1224022
    as

    Download full text from publisher

    File URL: https://www.mdpi.com/2077-0472/13/9/1670/pdf
    Download Restriction: no
    File URL: https://www.mdpi.com/2077-0472/13/9/1670/
    Download Restriction: no
    ---><---

    References listed on IDEAS

    as
    1. Mathew T. Baker & Peng Lu & Jean A. Parrella & Holli R. Leggette, 2022. "Consumer Acceptance toward Functional Foods: A Scoping Review," IJERPH, MDPI, vol. 19(3), pages 1-40, January.
    Full references (including those not matched with items on IDEAS)

    Most related items

    These are the items that most often cite the same works as this one and are cited by the same works as this one.
    1. Dell’Unto, Davide & Meccariello, Giulia & Cortignani, Raffaele, 2023. "Healthy food consumption in the Covid-19 era: Empirical evidence from Italian consumers choices on functional products," Economia agro-alimentare / Food Economy, Italian Society of Agri-food Economics/Società Italiana di Economia Agro-Alimentare (SIEA), vol. 25(1), April.
    2. Paula Moutinho & In?s Andrade & Angela Macedo, 2022. "Functional food consumption by Portuguese university community: Knowledge, barriers and motivators," Economia agro-alimentare, FrancoAngeli Editore, vol. 24(2), pages 1-29.
    3. Birsen Yilmaz, 2023. "Factors Influencing Consumers’ Behaviour towards Purchasing Organic Foods: A Theoretical Model," Sustainability, MDPI, vol. 15(20), pages 1-17, October.
    4. David Kühn & Adriano Profeta & Thomas Krikser & Volker Heinz, 2023. "Adaption of the meat attachment scale (MEAS) to Germany: interplay with food neophobia, preference for organic foods, social trust and trust in food technology innovations," Agricultural and Food Economics, Springer;Italian Society of Agricultural Economics (SIDEA), vol. 11(1), pages 1-21, December.
    5. Sergey Piskov & Lyudmila Timchenko & Svetlana Avanesyan & Shahida Anusha Siddiqui & Marina Sizonenko & Vladimir Kurchenko & Igor Rzhepakovsky & Andrey Blinov & Andrey Nagdalian & Mohammad Ali Shariati, 2022. "A Comparative Study on the Structural Properties and Lipid Profile of Mushroom ( Pleurotus ostreatus ) Powder Obtained by Different Drying Methods," Agriculture, MDPI, vol. 12(10), pages 1-22, October.
    6. Patsy Kraeger & Rhonda G. Phillips & Jonathan H. Lubin & Jonathan Weir & Kristina Patterson, 2024. "Assessing Healthy Effects between Local Level Farmer’s Markets and Community-Supported Agriculture and Physical Well-Being at the State Level," Sustainability, MDPI, vol. 16(2), pages 1-15, January.
    7. Moutinho, Paula & Andrade, Inês & Macedo, Angela, 2022. "Functional food consumption by Portuguese university community: Knowledge, barriers and motivators," Economia agro-alimentare / Food Economy, Italian Society of Agri-food Economics/Società Italiana di Economia Agro-Alimentare (SIEA), vol. 24(2), July.
    8. Davide Dell'Unto & Giulia Meccariello & Raffaele Cortignani, 2023. "Healthy food consumption in the Covid-19 era: Empirical evidence from Italian consumers choices on functional products," Economia agro-alimentare, FrancoAngeli Editore, vol. 25(1), pages 11-34.

    Corrections

    All material on this site has been provided by the respective publishers and authors. You can help correct errors and omissions. When requesting a correction, please mention this item's handle: RePEc:gam:jagris:v:13:y:2023:i:9:p:1670-:d:1224022. See general information about how to correct material in RePEc.

    If you have authored this item and are not yet registered with RePEc, we encourage you to do it here. This allows to link your profile to this item. It also allows you to accept potential citations to this item that we are uncertain about.

    If CitEc recognized a bibliographic reference but did not link an item in RePEc to it, you can help with this form .

    If you know of missing items citing this one, you can help us creating those links by adding the relevant references in the same way as above, for each refering item. If you are a registered author of this item, you may also want to check the "citations" tab in your RePEc Author Service profile, as there may be some citations waiting for confirmation.

    For technical questions regarding this item, or to correct its authors, title, abstract, bibliographic or download information, contact: MDPI Indexing Manager (email available below). General contact details of provider: https://www.mdpi.com .

    Please note that corrections may take a couple of weeks to filter through the various RePEc services.

    IDEAS is a RePEc service. RePEc uses bibliographic data supplied by the respective publishers.