Quality characteristics of pork with special reference to Pietrain, Pietrain X Landrace and Landrace pigs at different weights

Summary. The meat quality of Pietrain, Pietrain x Landrace and Landrace hogs and gilts at four finishing weights was studied with respect to post‐mortem glycolytic rates, colour, wateriness and toughness. The rate of post‐mortem glycolysis was found to be indicative of the subsequent meat quality in the three breeds. The longissimus dorsi of the Pietrain carcasses exhibited those characteristics associated with paleness, wetness and toughness. The Pietrain x Landrace were intermediate between the parent breeds, but more closely resembled the Landrace. Muscle brightness was significantly related to the pH of the muscle measured at 45 min post mortem (pH1) and also pigment concentration. Significant correlations were found between pH1, and protein solubility, compressibility and tenderness values; and also between compressibility ratios and tenderness values. The light coloured part of the semitendinosus was significantly paler in the Pietrain than in the Landrace and Pietrain x Landrace, while the dark part became darker with increasing weight. With increasing weight, the inner layer of subcutaneous fat became less pink and increased in brightness for gilts.