Version 1
: Received: 29 May 2023 / Approved: 30 May 2023 / Online: 30 May 2023 (05:18:07 CEST)
How to cite:
Abdullah, F.A.A.; Trnková, M.; Dordevic, D. Physiochemical Properties and Oxidation Status of Pork from Three Rearing System (Organic, Conventional and Traditional). Preprints2023, 2023052051. https://doi.org/10.20944/preprints202305.2051.v1
Abdullah, F.A.A.; Trnková, M.; Dordevic, D. Physiochemical Properties and Oxidation Status of Pork from Three Rearing System (Organic, Conventional and Traditional). Preprints 2023, 2023052051. https://doi.org/10.20944/preprints202305.2051.v1
Abdullah, F.A.A.; Trnková, M.; Dordevic, D. Physiochemical Properties and Oxidation Status of Pork from Three Rearing System (Organic, Conventional and Traditional). Preprints2023, 2023052051. https://doi.org/10.20944/preprints202305.2051.v1
APA Style
Abdullah, F.A.A., Trnková, M., & Dordevic, D. (2023). Physiochemical Properties and Oxidation Status of Pork from Three Rearing System (Organic, Conventional and Traditional). Preprints. https://doi.org/10.20944/preprints202305.2051.v1
Chicago/Turabian Style
Abdullah, F.A.A., Michaela Trnková and Dani Dordevic. 2023 "Physiochemical Properties and Oxidation Status of Pork from Three Rearing System (Organic, Conventional and Traditional)" Preprints. https://doi.org/10.20944/preprints202305.2051.v1
Abstract
The aim of the study was to evaluate the impact of different rearing systems (organic, conventional and traditional) on the physicochemical properties and oxidation states of pork meat. Samples (M.biceps femoris) were obtained from producers directly 3 days after slaughtering. Chemical composition (dry matter, protein, collagen, fat, ash), colour (L*, a*, b*) and oxidation state (Thiobarbituric acid reactive substances -TBARS, free fatty acid -FFA and antioxidant capacity-2,2-diphenyl-1-picrylhydrazyl) of the meat samples were determined. The results indicated that the rearing system affects most of the evaluated parameters. The significant difference (P < 0.05) was observed in colour parameter L* and b*, where the conventional pork was darker and the organic pork yellower. Total protein content in meat of conventional pigs was higher, whereas the fat content in the meat of organically reared pigs was higher than the meat of pigs from both other rearing systems. Organic pork was more susceptible to oxidation process due to its higher TBARS and FFA values and lower antioxidant capacity, which may result in inferior technological properties of meat.
Biology and Life Sciences, Food Science and Technology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
