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

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

Annals of Animal Science

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

By: Marek Babicz, Magdalena Szyndler-Nędza, Kinga Kropiwiec-Domańska and Marcin Hałabis

Open Access

|Jan 2026

Figures & Tables

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

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

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

Cuts	E		U

	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

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

Slaughter value indicators of fattening pigs according to conformation class

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

Ham dissection results by carcass conformation class

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

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

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

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Language: English

Page range: 397 - 407

Submitted on: Jun 17, 2024

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Accepted on: May 12, 2025

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Published on: Jan 30, 2026

Published by: National Research Institute of Animal Production

In partnership with: Paradigm Publishing Services

Publication frequency: Volume open

Keywords:

Puławska breed,

Related subjects:

Veterinary medicine

© 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.

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