Slaughter Value and Meat Technological and Consumer Quality of Puławska Fattening Pigs with Different Carcass Leanness*

Conformation class		Weight of fattening pig (kg)	Hot carcass weight (kg)	Hot dressing percentage (%)	Cold carcass weight (kg)	Cold dressing percentage (%)	Backfat thickness (mm)	Loin eye height (mm)	Carcass meat content (%)
E	x̄	119.63	97.03	81.11	95.18	79.56	16.99 a	62.43	56.78 a
	SD	8.89	8.30	3.87	8.11	3.80	2.49	9.17	1.43
U	x̄	120.03	98.44	82.02	96.14	80.01	22.68 b	60.67	53.10 b
	SD	7.98	7.53	1.89	7.33	1.84	3.46	9.35	2.01

a, b – values in columns with different letters differ significantly (P≤0.05).

Table 2.

Dissection results and value of half-carcasses in classes E and U

Cuts	E		U
Cuts	x̄	SD	x̄	SD
Ham (kg)	12.94	2.07	12.33	1.68
Loin (kg)	4.56	0.77	4.24	0.65
Neck (kg)	3.50	0.41	3.70	0.40
Shoulder (kg)	7.01	0.85	6.64	1.54
Belly (kg)	3.92	0.68	4.29	0.78
Ribs (kg)	2.51	0.25	2.67	0.34
Tenderloin (kg)	0.62	0.09	0.53	0.06
Chump (kg)	0.52	0.09	0.40	0.08
Groin (kg)	1.29	0.46	1.46	0.54
Front knuckle (kg)	0.87	0.16	0.96	0.15
Hind knuckle (kg)	1.42	0.25	1.50	0.17
Foreleg (kg)	0.58	0.09	0.57	0.08
Hind leg (kg)	0.79	0.19	0.82	0.06
Head (kg)	0.30	0.29	0.30	0.21
Jowl (kg)	1.65	0.31	1.85	0.41
Backfat (kg)	3.35 a	0.69	3.80 b	0.56
Tail (kg)	0.44	0.14	0.43	0.21
Leaf fat (kg)	1.22	0.26	1.46	0.35
Dissection losses (kg)	0.10	0.10	0.12	0.10
Half-carcass weight (kg)	47.59	3.76	48.07	3.88
Weight of 5 cuts (kg)	31.93	2.12	31.20	2.34
Proportion of 5 cuts in half-carcass weight (kg)	67.09	4.89	64.90	4.37

a, b – values in rows with different letters differ significantly (P≤0.05).

Table 3.

Ham dissection results by carcass conformation class

meat (kg)	fat with skin (kg)	bone (kg)
E	x̄	7.71	4.02	1.21
SD	1.16	1.26	0.17
U	x̄	7.10	4.27	0.96
SD	0.89	1.02	0.10

Table 4.

Physical properties of raw meat according to conformation class

Trait	Raw ham				Raw loin
	E		U		E		U
	x̄	SD	x̄	SD	x̄	SD	x̄	SD
pH₄₅	6.64	0.24	6.79	0.22	6.34	0.34	6.59	0.32
pH₂₄	5.58	0.30	5.51	0.24	5.54	0.27	5.59	0.19
WHC (mg)	17.23	1.34	15.59	1.56	19.49	1.14	18.65	1.45
L*	49.56	4.21	47.84	4.91	54.45	3.68	52.35	4.12

[i] WHC – water holding capacity.

Table 5.

Chemical properties of raw and heat-treated loin

	Loin
	raw				grilled				fried				steamed
	E		U		E		U		E		U		E		U
	x̄	SD	x̄	SD	x̄	SD	x̄	SD	x̄	SD	x̄	SD	x̄	SD	x̄	SD
Water (%)	72.97	3.65	72.24	4.86	63.92	4.21	62.14	3.96	65.45	3.27	65.68	2.87	64.41	4.02	63.12	3.78
Protein (%)	23.89	1.56	24.01	2.09	30.97	1.76	29.67	1.57	29.46	1.92	29.07	2.14	31.10	1.14	31.82	3.12
Fat (%)	2.05	0.88	2.32	1.12	3.53	1.07	3.95	0.98	4.03	1.12	4.12	1.20	3.95	0.98	4.38	0.76
Ash (%)	1.09	0.34	1.43	0.22	1.58	0.49	4.24	0.76	1.06	0.98	1.13	0.86	0.54	0.11	0.68	0.20

Table 6.

Chemical properties of raw and heat-treated ham

	Ham
	raw				grilled				fried				steamed
	E		U		E		U		E		U		E		U
	x̄	SD	x̄	SD	x̄	SD	x̄	SD	x̄	SD	x̄	SD	x̄	SD	x̄	SD
Water (%)	73.84	4.21	73.75	3.84	64.83	3.29	63.97	5.88	66.24	4.66	66.61	3.26	64.12	4.48	63.38	5.01
Protein (%)	22.51	1.57	22.63	2.12	30.44	2.33	29.95	2.09	28.76	2.01	27.42	2.30	30.85	1.85	31.12	2.13
Fat (%)	2.68	0.67	3.05	0.98	3.63	1.01	4.37	1.00	4.11	0.89	4.58	1.12	3.95	0.82	4.41	0.56
Ash (%)	0.97	0.20	0.57	0.15	1.10	0.13	1.71	0.18	0.89	0.23	1.39	0.19	1.08	0.09	1.09	0.12

Consumer evaluation of grilled pork loin from carcasses classified as E and U

Consumer evaluation of steamed pork loin from carcasses classified as E and U

Consumer evaluation of fried pork loin from carcasses classified as E and U

Consumer evaluation of grilled ham from carcasses classified as E and U

Consumer evaluation of steamed ham from carcasses classified as E and U

Consumer evaluation of fried ham from carcasses classified as E and U

References

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DOI: https://doi.org/10.2478/aoas-2025-0058 | Journal eISSN: 2300-8733 (formerly 1642-3402) | Journal ISSN: 1642-3402

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Language: English

Page range: 397 - 407

Submitted on: Jun 17, 2024

Accepted on: May 12, 2025

Published on: Jan 30, 2026

Published by: National Research Institute of Animal Production

In partnership with: Paradigm Publishing Services

Publication frequency: 4 issues per year

Keywords:

pigs,

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© 2026 Marek Babicz, Magdalena Szyndler-Nędza, Kinga Kropiwiec-Domańska, Marcin Hałabis, published by National Research Institute of Animal Production
This work is licensed under the Creative Commons Attribution 3.0 License.

Volume 26 (2026): Issue 1 (January 2026)

Slaughter Value and Meat Technological and Consumer Quality of Puławska Fattening Pigs with Different Carcass Leanness*

Figures & Tables

Table 1.

Table 2.

Table 3.

Table 4.

Table 5.

Table 6.

Figure 1.

Figure 2.

Figure 3.

Figure 4.

Figure 5.

Figure 6.

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