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.