HISTOCHEMICAL AND BIOCHEMICAL CHARACTERISTICS OF THE LONGISSIMUS-DORSI MUSCLE IN PIGS AND THEIR RELATIONSHIPS TO PERFORMANCE AND MEAT QUALITY

Histo- and biochemical characteristics of the longissimus dorsi muscle at 65-70 kg body weight and their relationships to performance and me at quality at 100 kg were examined in Danish Landrace and Danish Large White female and castrated male pigs. Breed differences were observed for feed conversion rate, and a number of histochemical and biochemic al traits. The organoleptic traits, flavour (13%), tenderness (15%) an d overall acceptability (13%) were rated higher in Large White pigs. S ignificant correlations between histological and biochemical traits of the live muscle on the one side and performance, meat quality and org anoleptic traits on the other side, could be demonstrated However, the se correlations were generally low (r < 0.35), and can thus only expla in a small part of the variation in the measured quality traits. Conse quently live muscle traits measured at 65-70 kg are poor predictors of meat quality characteristics after slaughter at 100 kg. (C) 1997 Else vier Science Ltd. All rights reserved.