Department of Reproduction and Animal Anatomy, Agricultural University of Krakow, Al. Mickiewicza 24/28, 30-059 Kraków, Poland.
Department of Animal Genetics and Breeding, National Research Institute of Animal Production, Balice, Poland.
Meat Sci. 2014 Aug;97(4):395-403. doi: 10.1016/j.meatsci.2014.03.006. Epub 2014 Mar 20.
In 54 Puławska pigs and 60 Polish Large White pigs (PLW), slaughtered at 30 and 100 kg body weight, carcass and meat quality of m. longissimus lumborum were studied. Analysis revealed that in both examined body weight groups, hot carcass weight, carcass yield percentage, meat content, and weight of ham and carcass ham percentage were significantly lower and backfat thickness higher for Puławska pigs compared to PLW pigs, while PLW pigs exhibited significantly longer carcasses, greater loin eye area, and, in the case of lighter pigs, smaller proportion of loin in the carcass. Muscles of Puławska pigs, in the lighter group, had higher IMF content and a* value, while in the heavier group they exhibited higher pH(45), pH(24) and a* values, lower L*, drip loss, WHC, and thermal loss compared with PLW pigs. PLW pigs had higher WB and hardness values and more glycolytic muscles characterised by higher TNF.
在 54 头波兰猪和 60 头波兰大白猪（PLW）中，对 30 公斤和 100 公斤体重的屠宰后背最长肌的胴体和肉质进行了研究。分析表明，在这两个体重组中，与 PLW 猪相比，波兰猪的热胴体重、胴体产肉率、肉含量、火腿重量和胴体火腿率显著较低，而背膘厚度较高，PLW 猪的胴体较长，腰眼面积较大，对于较轻的猪，腰肉在胴体中的比例较小。在较轻的体重组中，波兰猪的肌肉具有更高的 IMF 含量和 a值，而在较重的体重组中，其具有更高的 pH（45）、pH（24）和 a值，更低的 L*值、滴水损失、WHC 和热损失，与 PLW 猪相比。PLW 猪的 WB 和硬度值较高，具有更高的 TNF 值，表明其肌肉更易发生糖酵解。
