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Jaworska, D., Przybylski, W., Koloyn-Krajewska, D., Czarniecka-Skubina, E., Wachowicz, I., Trzaskowska, M., Kajak, K., Lech, A. and Niemyski, S. (2006) The Assessment of Relationships between Characteristics Determining Technological and Sensory Quality of Pork. Animal Science Papers and Reports, 24, 121-135.

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• TITLE: Technological, Sensorial and Nutritional Meat Quality Traits from Pig Fed with Conventional and Unconventional Diets

  AUTHORS: Carine C. Hedji, Frédéric M. Houndonougbo, Ulbad P. Tougan, Marcel R. B. Houinato, Didier E. Fiogbe

  KEYWORDS: Pig, Meat Quality, Unconventional Diet, Benin

  JOURNAL NAME: Food and Nutrition Sciences, Vol.6 No.16, December 14, 2015

  ABSTRACT: The aim of the study was to evaluate the impact of unconventional food resources on the quality of pig meat. 90 pigs of which 20 were slaughtered at 180 days old for meat quality evaluation. It came out from the study that the highest L* and b* were obtained in A0 commercial feed, while the highest a* was recorded in A3 (P Longissimus dorsi) were lower in control group than in experimental groups. The cooking loss and water-holding capacity of the meat from A4 were higher than those of other treatments. Luminance, redness, yellowness, chroma values and pH of the pork had increased during the post-mortem aging time for the both diet treatments while the hue value decreased (P