'Scharrel' (free range) pigs: Carcass composition, meat quality and taste-panel studies.

摘要: Carcass conformation, meat quality, fatty acid patterns of backfat and sensory quality characteristics (tenderness, juiciness, smell taste) scharrel (free range) pigs animals from intensive fattening systems were compared. Both groups consisted 80 animals, which slaughtered in batches 20 per group. The measurements included hot carcass weight, HGP, pH FOP a score for intrathoracal fat deposition, all performed early post mortem, marbling, colour, drip cooking loss Warner-Bratzler shear force loin chops after 1 3 days storage at 4°C. Furthermore, 25% the carcasses used taste-panel analyses. feed rations these their samples analysed patterns. overall was not significantly different that systems. W-B values slightly higher. However, this did coincide with differences panel tenderness scores. analytical assessed minor taste smell. inconsistency descriptions concerning allow any conclusions. An increase amount linolenic observed pigs' backfat.