Relationship between selected quality characteristics and levels of water-soluble proteins in porcine longissimus muscle

This study comprised 136 meat samples (m. longissimus lumborum) from pork carcasses of six-month-old crossbred porkers derived ♀ (Polish Large White×Polish Landrace)×♂ (Duroc×Pietrain), with an average carcass weight 85.8 ± 8.5 kg, slaughtered on industrial processing line. The pH1, pH24, pH48, WHC, colour parameters (L*, a*, b*), moisture content, crude protein, intramuscular fat, and water-soluble protein content were determined. Significantly high correlation coefficients between the proportion proteins in lightness (L*) recorded, pH48 (measured water extracts meat) having greatest effect fractions protein. In contrast, basic chemical composition meat, i.e. moisture, fat had no significant levels proteins. results indicate that are a useful indicator quality muscle.