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ABSTRACT: The objective of this study was the comparative analysis of selected attributes of nutritional and technological quality of pork from Naïma and DanBred gilts mated with P-76 boars. The research was carried on 50 pigs (25 in each group) reared under the same environmental conditions and slaughtered at about 115±5.0 kg. Both analyzed crossbreds populations were characterized by overall good nutritional and technological quality. However the loins from DanBred×P-76 compared with those from Naïma×P-76 had significantly greater glycogen and less lactate concentration in early post mortem period, higher pH at all measurement points (besides no statistical differences in pH measured 2 hours post mortem), lower thermal drip and drip loss measured 96 and 144 hours post mortem and lower lightness (except no differences measured 48 hours post mortem). Additionally loins from DanBred×P-76 contained more protein and less water. No statistical differences in IMF content between both analysed groups were noted (their average values were below 2%). Aforementioned may suggest that crossing both Naïma and DanBred hybrids with P-76 boars may not improve IMF content or increase marbling scores to the levels preferred for culinary purposes.

ABSTRACT: This study compared the diagnostic value of pork quality evaluation methods using different pH threshold values and time-points with muscle metabolites concentration threshold values measured 45 min. post mortem in assessment of meat with lowered drip loss. Samples of 100 longissimus dorsi (LD) (Landrace × Yorkshire) × Duroc fatteners were examined after slaughter for following parameters: muscle acidity in 35 min, 2 h, 3 h, 24 h and 48 h (pH1, pH2, pH3, pH24 and pH48), colour lightness (L*, a*, b*), meat yield after curing and thermal processing in 72 °C (technological yield), water-holding capacity (WHC) and drip loss in 48, 96 and 144 h (DL48, DL96, DL144). To verify the accuracy of analysed methods two groups were distinguished according to DL48, e.g. Low DL (DL48≤4%) and High DL (DL48>4%). In High DL pH1 to pH48 were statistically lower while L*, WHC, DL48, DL96, DL144 were statistically higher (P≤0.05). On the basis of pH-dependent methods classification to RFN (red, firm, normal), PSE (pale, soft, exudative), DFD (dark, firm, dry) and AM (acid meat) was performed and then the percentage share of Low DL and High DL among meat classified as RFN was evaluated. Despite most samples were classified as RFN Low DL share among them did not exceed 50%. If meat sample shows metabolites concentration below threshold value and was assigned to Low DL (or was assigned to High DL above threshold value) it was regarded as correctly classified. The most promising cut-off point (correct classification of 73%) was 45 µmol both for glycogen and lactate.