Quality parameters of pork meat

WEISBAUEROVÁ, Eva. Quality parameters of pork meat. Náš chov, 2024, vol. 84(10), p. 32-34. ISSN .
Year2024
CathegoryOthers
Internal link24110.pdf
Abstract

Pork is a traditional part of the menu not only in our country, but also in many other countries. The average consumption of pork in the Czech Republic is 44 kg/person/year.Our study was focused on the quality of the meat, during which we gradually bought meat (boneless pork roast) in various retail chains over the course of six months, with the decisive factor being the origin of the meat according to the information on the label, i.e. information about where the animal was reared and slaughtered.In total, 28 samples of pork roast weighing approx. 1.5 kg were analysed, samples originated from the Czech Republic, Germany, Poland, Spain, Portugal and Belgium. For each sample, both a qualitative assessment by laboratory methods and a sensory assessment were carried out. Statistically significant differences were found in the evaluation of some meat quality parameters during laboratory analysis. In particular, the content of intramuscular fat, oxidative stability of fat and loss of meat juice are indicators that were evaluated better in Czech meat. These indicators have an effect on the quality of meat as food. Intramuscular fat ensures the taste, juiciness and tenderness of the meat, the higher oxidation stability of the fat provides a prerequisite for longer storage and usability of the meat. The drip loss is not only a weight loss that the consumer pays for, but also the loss of some nutritionally and sensorially important components that affect the juiciness, taste and texture of the meat. From the point of view of sensory evaluation, the samples did not differ significantly, although the Czech meat was rated better in the intensity of juiciness and overall appearance. From a microbiological point of view, all samples were harmless.