PORK QUALITY OF PIETREN AND HAMPSHIRE CROSSBREEDS

Proizvođači svinjetine proteklih godina imaju značajne probleme u plasmanu svinjetine, između ostalog i s obzirom na učestalu pojavu blijedog, mekanog i vodnjikavog mesa (BMV) i zbog toga što se sve više traže, i više plaćaju, tovljenici bolje kakvoće mišićnoga tkiva za tzv. specijalnu namjenu (pršut, kulen, specijalne kobasice). Cilj ovog istraživanja je uvođenjem novoga genotipa (HPxPI) po očevoj strani, poboljšati kakvoću mišićnoga tkiva novostvorenih križanaca. Istraživanje je provedeno na pet obiteljskih gospodarstava s područja Koprivničko križevačke županije. U klaonicama je ispitana kakvoća mišićnoga tkiva (n=200) križanaca, s majčine strane ŠLxVJ, očeva HPxPI, žive mase 100 kg, mjerenjem pH1, pH2 vrijednosti i boje (L*,a*,b*) u m. gracilis. U ukupnom uzorku (n=200) meso poželjne kakvoće prema pH1 vrijednosti imalo je 87% polovica, odnosno 84% polovica prema pH2 vrijednosti. Pojava BMV mesa zabilježena je prema pH1 u 10% polovica, odnosno 14% polovica prema pH2 u ukupnom uzorku. Prosječne utvrđene vrijednosti boje mesa u ukupnom uzorku bile su L*42,92, a*19,37, b*5,08. Najbolju vrijednost boje imale su polovice petog gospodarstva (L*42,56, a*19,43, b*4,74). Najbolja kakvoća polovica, prema (S)EURO standardu, bila je na prvom gospodarstvu sa 22,50% polovica S klase i 52,50% polovica E klase.In the last few years producers of pork have had great problems with distribution of pork, related primarily to frequent appearance of pale, soft, exudative meat (PSE). The reason is that the market prefers and pays more money for high quality meat, especially for special sausages and ham. The aim of this research is to introduce new father\u27s genotype (HPxPI) to improve meat quality of newly formed crossbreeds. The research included five family farms in Koprivniko-križevaka county. Meat quality pH1, pH2 value and colour (L*,a*,b*) were tested in the slaughterhouse on n=200 crossbreeds (live weight 100kg) from mother\u27s side SLxLW, father\u27s side HPxPI in m. gracilis. In all samples 87% of carcasses had desirable quality according to pH1 value while according pH2 value only 84% carcasses were of desirable quality. Of all samples, only 10% of carcasses according to pH1 value and 14% according to pH2 value had pale, soft, exudative meat (PSE). Average value in all samples was L*42,92, a*19,37, b*5,08 and the best results were found in the fifth family farm (L*42,56, a*19,43, b*4,74). The best carcass quality, according to (S)EURO standard, was in the first family farm with 22,50% of carcasses of S class and 52,50% of carcasses of E class