Texture and rheological properties of meat from pigs of different halothane genotypes

✍ Scribed by Lachowicz, Kazimierz; Gajowiecki, Leszek; Dvorak, Josef; Czarnecki, Roman; Oryl, Barbara

• Publisher: John Wiley and Sons
• Year: 1998
• Tongue: English
• Weight: 196 KB
• Volume: 77
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/(sici)1097-0010(199807)77:3<373::aid-jsfa53>3.0.co;2-5

✦ Synopsis

The e †ects of halothane genotype (NN, Nn and nn) in pigs on meat texture, rheological properties, Ðbre diameter, area of intramuscular fat, pH, colour, drip loss, cooking loss and yield of cooked and of smoked loin were examined. Cooked and smoked meat of NN pigs exhibited lower hardness, gumminess, chewiness, elasticity moduli, greater cohesiveness and a longer relaxation time compared to meat from pigs with genotype Nn or nn. Meat from pigs of the nn genotype exhibited the greatest hardness and elasticity, the shortest relaxation time and the lowest viscosity and cohesiveness, while meat from genotype Nn was intermediate regarding this parameters. SigniÐcant correlations were found between parameters of texture, and rheological properties and pH, structure, drip and cooking loss.

1998 SCI.