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vol. 17, nr. 2 (2011)
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Factors influencing physiological phosphorus content in pork meat
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Stanisław Tyszkiewicz, Maria Wawrzyniewicz, Andrzej Borys
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Institute of Agricultural and Food Biotechnology Department of Meat and fat Technology ul. Jubilerska 4, 04-190Warszawa |
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vol. 17 (2011), nr. 2,
pp. 387-393
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abstract:
New studies on the relationship between physiological phosphorus concentration and protein content were performed, involving well-characterised research material: elements of 36 carcasses of pigs differentiated in respect of gender, post-slaughter weight (PSW) and meatiness measured as the lean meat percentage (LMP), determined on the ground of dissection. The contents of total phosphorus (PC), crude protein (BC), collagen (CC) and muscular protein (BM = BC – CC) in meat were determined. It was found that determination of crude protein alone was not sufficient for prediction of natural phosphorus content in pork meat and its products. Satisfactory estimation of phosphorus content in pork meat based on crude protein and collagen content was obtained. Influence of carcass meatiness and post-slaughter weight of pigs on phosphorus content in meat was demonstrated and considered in the equation of estimating phosphorus content in meat. No effect of pig gender on phosphorus content in meat was found.
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keywords:
pork meat, phosphorus content, protein content, meatiness, post-slaughter weight
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original in:
English
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