Section 1
Chapter 47

Comparison of Norwegian Landrace with Polish Large White pigs in respect of meat quality

Kortz, J.; Grajewska, S.; Rozyczka, J.

Roczniki Nauk Rolniczych, B 96(3): 71-78


Accession: 000046030

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Samples of longissimus dorsi muscle from carcasses of 39 Norwegian Landrace (NL) and 37 Polish Large White pigs were evaluated visually and analysed chemically. In addition, an organoleptic quality assessment was carried out on cooked-ham adductor and semimembranosus muscles. Significant breed differences were found for 2 traits only: moisture content of the meat (lower in the NL) and intensity of the aroma of cooked meat (higher in the NL).

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