The consequences of modifying morphological structure of carcasses on pork quality

Abstract

This paper systematizes the results of a study, concerning meat quality of swine after modifying the morphological structure of carcasses, under the influence of animal genotype. In this purpose, it was determined the carcasses composition but also physical-chemical properties on meat at different breeds and swine hybrids. It was found that concerning protein content of meat there were not signalized significant differences between breeds and hybrids but there can be noticed growth tendencies of protein quantity on meat types. Reducing the amount of fat at swine carcasses as a result of hybridization contributed to the decrease of intramuscular fat. In a certain manner, this leads to the change of tenderness, succulence and taste quality of meat.