THE CHEMICAL
COMPOSITION AND
SENSORY QUALITY OF
PORK MEAT OF
DIFFERENT BREEDS
JOANNA KANIA
SKŁAD CHEMICZNY I JAKOŚĆ
SENSORYCZNA MIĘSA ŚWIŃ RÓŻNYCH
RAS
THE CHEMICAL
COMPOSITION AND
SENSORY QUALITY OF
PORK MEAT OF
DIFFERENT BREEDS
JOANNA KANIA
SKŁAD CHEMICZNY I JAKOŚĆ
SENSORYCZNA MIĘSA ŚWIŃ RÓŻNYCH
RAS
THE CHEMICAL COMPOSITION AND SENSORY
QUALITY OF PORK MEAT OF DIFFERENT
BREEDS
Course: Food Technology and
Human Nutrition
Department: Department of Animal
Product Processing Technology
Author: Joanna Kania
Superviser: profesor Władysław
Migdał, PhD, DSc
THE CHEMICAL COMPOSITION AND SENSORY
QUALITY OF PORK MEAT OF DIFFERENT
BREEDS
The purpose of this work was to assess
chemical composition and sensory properties
of pork meat of different breeds.
There were determinated in this work content
of protein, fat, water, collagen and ash.
There were also analysed pH value and basic
parameters of organoleptic assessment like
colour, flavour (intensity and desirability),
smell (intensity and desirability), juiciness and
tenderness.