Nauka Przyroda Technologie

2011 volume 5 issue 6 #113

Dariusz Lisiak, Eugenia Grześkowiak, Andrzej Borys, Karol Borzuta, Jerzy Strzelecki, Fabian Magda, Beata Lisiak, Krzysztof Powałowski

The effect of porcine carcass meatiness on yield of meat and fat processing

Summary.

Analyses were conducted on 327 porcine carcasses selected at the slaughterline of  a meat processing plant in the western part of Poland. Meatiness was measured on hot, hanging left halfcarcasses using a CGM optical-needle apparatus and carcass weight was determined (85-95 kg). On the basis of meat content in the carcass 16 groups of carcasses were selected, of which each differed by 1% meatiness within the range from 45 to 60%. The number of carcasses in individual groups ranged from 17 to 25, except for the group with 45% meatiness (9 carcasses). After cooling halfcarcasses were weighed and cut into primal cuts according to plant standards. Next cuts were trimmed to obtain groups of muscles, processing meat of class I to IV, fat, skin and bones. It was shown that the effect of carcass meatiness on yields of trimmed cuts varied. With an increasing proportion of meat in the carcass from 45 to 60% an increase was observed for the percentages of ham SOG (9.79-14.23%); loin with bone (9.15 to 11.75%); shoulder 4D (7.56 to 9.65%); neck without bones (5.45 to 6.09%) and meat class I (1.52 to 2.10%), while the proportion of belly, back fat and other fat elements decreased. In turn, the yield of meat classes IIA, IIB and III did not depend on the level of carcass meatiness. Among the analysed interdependencies high correlation coefficients were found between carcass meatiness and percentages of meat class I and fat (r = 0.820** and r = –0.809*, respectively). Using this dependence regression equations were developed. It was shown that an increase in contents of meat class I and fat depending on meat content in the carcass is linear in character. The developed regression equations are characterised by high coefficients of determination, R2 = 0.984 and R2 = 0.973, respectively.

 

 

 

Key words: fatteners, meatiness, carcass cutting, trimming

Full text available in Polish in Adobe Acrobat format:
https://www.npt.up-poznan.net/pub/art_5_113.pdf

Streszczenie w języku polskim:
https://www.npt.up-poznan.net/tom5/zeszyt6/streszczenie-113.html

Corresponding address:
Dariusz Lisiak
Zakład Badania Surowców i Produkcji Rzeźnianej w Poznaniu
Instytut Biotechnologii Przemysłu Rolno-Spożywczego w Warszawie
ul. Głogowska 239
60-111 Poznań
Poland
e-mail: darek.lisiak@ipmt.waw.pl

Accepted for print: 17.05.2011