| Popis: |
The current study analysed the combined results of independent research and experiments to quantify the differences between organic and non-organic pork in composition and selected meat quality traits, using a meta-analytical approach. Data from 25 publications describing 42 individual experiments were combined using a random-effect model to estimate the effect of organic production on the composition of pork, i.e. water, protein, intramuscular fat content and fatty acid composition, and selected meat quality traits: initial pH at 45 min post mortem, ultimate pH, drip loss, colour lightness L*, redness a*, yellowness b*, and Warner–Bratzler shear force. The overall meta-analysis indicated that organic pork had significantly higher IMF content, lower total saturated fatty acid (SFA) and stearic acid (C18:0) concentrations, higher total polyunsaturated fatty acid (PUFA), n-3 PUFA and n-6 PUFA concentrations, and higher yellowness (b*) than meat from conventional, non-organic production. In sub-groups of pigs, a trend of increased total PUFA, n-3 PUFA and n-6 PUFA was detected in pork from high-performance breeds and from pigs reared indoors. In traditional breeds, organic pork had significantly lower total SFA, C16:0 and C18:0 fatty acid concentrations, but did not differ from conventional meat in IMF or PUFA concentration. Furthermore, organic pork loins from traditional breeds were redder and yellower than loins from non-organic, conventional production. However, these benefits in redness may be diminished by indoor rearing. |
