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The effects of pig breed (Large White and Landrace) in combination with muscle type ( M. semimembranosus and M. longissimus dorsi ) on T 45min , T 24h , pH 45min , pH 24h , colour (CIE L*a*b* values), water-holding capacity (filter paper press method: ratio of the area of pressed meat film – M and the wet area on the filter paper – T; M/T value) and moisture, protein, total fat and total ash content were investigated. Interaction effect between breed and muscle was not found ( p >0.05) for any parameter. The T 45min , T 24h , pH 45min , and M/T value were influenced by the muscle, whereas T 24h was also influenced by the breed. The pH 45min was higher ( p <0.01) and water-holding capacity was better ( p <0.001) in M. semimembranosus muscle than in M. longissimus dorsi muscle. Based on the criteria for CIE L* and M/T values, pork meat was classified into seven technological quality classes. The percentages of pale and exudative, reddish-pink and exudative, and reddish-pink and non-exudative pork were 23.5, 26.5, and 27.7%, respectively. Composition was in the characteristic range for modern lean pigs.

Technological quality and composition of the M. semimembranosus and M. longissimus dorsi from Large White and Landrace Pigs