| Abstract: | Forty-two pigs (German Landrace and commercial hybrids) were subjected to harpoon biopsy. A possibility of using the biochemical (adenosine triphosphate, creatine phosphate, glucose-6-phosphate, glucose, lactate, glycogen) and biophysical (pH value, R-value, water-binding capacity) parameters of muscle (m. longissimus dorsi) for forecasting the quality of pork was demonstrated. The post-mortem processes were simulated in muscle bioptate (1 hour of incubation at 39 degrees C). The highest correlations with meat quality in slaughtered animals (pH) were recorded in adenosine triphosphate, creatine phosphate, R-value, pH value, lactate and glycogen. No significant differences were found between the left and right side of the muscle (m. longissimus dorsi) in the studied parameters. |
