Slaughter Value and Meat Technological and Consumer Quality of Puławska Fattening Pigs with Different Carcass Leanness *

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Abstract The aim of the study was to determine the technological and eating quality of raw and heat-treated meat from fattening pigs of the native Puławska breed with different levels of meatiness. The study included 100 pig carcasses classified into E and U classes. Slaughter of the animals was carried out in the slaughterhouse at an average body weight of 120 kg. After slaughtering, the half-carcasses were dissected into primal cuts and a detailed dissection of the ham was carried out. Physical (pH, water holding capacity, L* colour lightness) and chemical characteristics were determined from both loin and ham as raw and heat-treated meat of the loin and ham were subjected to heat treatments such as grilling, frying and steaming. The analysis of the results showed that the EUROP quality classification of the fattening pigs influenced the backfat and meat content of the carcass. The proportion of the five most valuable cuts in E and U carcasses remained at a similar level. There were no significant differences in the physical and chemical characteristics of the meat between classes E and U, and the values recorded were characteristic of good quality meat. For a high protein content and a low water content in the meat, the steaming and grilling process was the most suitable. On the other hand, the consumer analysis showed that for frying in the presence of rapeseed oil, pork loin and ham of class E were the most preferred, while for fat-free grilling the most preferred were loin and ham of class U.

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