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Scientific paper - Original scientific paper
FACTORS DISCRIMINATING BETWEEN DIFFERENT PORK QUALITY CONDITIONS
Poljoprivreda, 13 (2007), 1; 66-69. urn:nbn:hr:151:621139
Kušec, G.; Kralik, Gordana; Đurkin, Ivona; Petričević, A.; Hanžekl, Danica

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Kušec, G., Kralik, G., Đurkin, I., Petričević, A. & Hanžekl, D. (2007). FACTORS DISCRIMINATING BETWEEN DIFFERENT PORK QUALITY CONDITIONS. Poljoprivreda, 13. (1), 66-69. Retrieved from https://urn.nsk.hr/urn:nbn:hr:151:621139

Kušec, G., et al. "FACTORS DISCRIMINATING BETWEEN DIFFERENT PORK QUALITY CONDITIONS." Poljoprivreda, vol. 13, no. 1, 2007, pp. 66-69. https://urn.nsk.hr/urn:nbn:hr:151:621139

Kušec, G., Gordana Kralik, Ivona Đurkin, A. Petričević and Danica Hanžekl. "FACTORS DISCRIMINATING BETWEEN DIFFERENT PORK QUALITY CONDITIONS." Poljoprivreda 13, no. 1 (2007): 66-69. https://urn.nsk.hr/urn:nbn:hr:151:621139

Kušec, G., et al. (2007) 'FACTORS DISCRIMINATING BETWEEN DIFFERENT PORK QUALITY CONDITIONS', Poljoprivreda, 13(1), pp. 66-69. Available at: https://urn.nsk.hr/urn:nbn:hr:151:621139 (Accessed 19 December 2024)

Kušec G, Kralik G, Đurkin I, Petričević A, Hanžekl D. FACTORS DISCRIMINATING BETWEEN DIFFERENT PORK QUALITY CONDITIONS. Poljoprivreda [Internet]. 2007 June 29 [cited 2024 December 19];13(1):66-69. Available at: https://urn.nsk.hr/urn:nbn:hr:151:621139

G. Kušec, G. Kralik, I. Đurkin, A. Petričević and D. Hanžekl, "FACTORS DISCRIMINATING BETWEEN DIFFERENT PORK QUALITY CONDITIONS", Poljoprivreda, vol. 13, no. 1, pp. 66-69, June 2007. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:151:621139. [Accessed: 19 December 2024]

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Metadata
Title (english)FACTORS DISCRIMINATING BETWEEN DIFFERENT PORK QUALITY CONDITIONS
AuthorG. Kušec
AuthorGordana Kralik
AuthorIvona Đurkin
AuthorA. Petričević
AuthorDanica Hanžekl
Author's institutionJosip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
(Department of Animal Production and Biotechnology)
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Animal Husbandry
Abstract (english)
The present study was carried out on 119 randomly chosen carcasses of barrows, slaughtered at approximately 100 kg live weight in three abattoirs form east Croatia. Main meat quality traits were measured: pHi, pHu, CIE-L* and drip loss by compression and bag method. Among investigated drip loss predictors the highest significance was found for WHC and pHu values (p<0.05). Values of pHi and CIE-L* were not statistically significant. Accuracy of classification by discriminant analysis was 58.93% correct in the class with excessive drip loss and 65.08% in the class characterized as non-exudative. Overall discrimination was approximately 62% correct. More variables, value other than 5% as threshold for exudative meat and a larger sample are suggested for the improvement of model accuracy. Two classes of samples were formed by discriminant analysis (exudative and non-exudative). Between the classes significant differences were found for pHu values and WHC (p<0.05). When pHu and WHC class means for exudative group were individually used as criteria for subsequent differentiation into meat quality groups, around 60% and 61% of the samples, respectively, were accurately characterized as exudative or non-exudative.
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review - domestic
Publication versionPublished version
Journal titlePoljoprivreda
Numberingvol. 13, no. 1, pp. 66-69
p-ISSN1330-7142
e-ISSN1848-8080
URN:NBNurn:nbn:hr:151:621139
Publication2007-06-29
Document URLhttps://hrcak.srce.hr/16053
Type of resourceText
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2024-05-16 15:35:49