Comparative analysis of the susceptibility of selected muscles of Pietrain, Duroc and Polish Large White×Polish Landrace pigs to massage-induced changes

Muscles of Pietrain, Duroc and PLW×PL pigs show differences in structure, texture and rheological properties. The muscles that showed higher: hardness, springiness, gumminess, viscosity, and lower chewiness were characterised by thicker connective tissue (both peri- and endomysium), a higher muscle fibre cross-section area and a lower amount of intramuscular fat. Those muscles were also the least susceptible to massage-induced changes in their structural elements and textural parameters. The porkers whose muscles showed higher values of textural parameters had larger structural elements and were less susceptible to massaging.