Physicochemical characteristics and sensory attributes of meat from heavy-weight Iberian and F1 Large White × Landrace pigs finished intensively or in free-range conditions

Journal of Animal Science
J AlmeidaL T Gama

Abstract

Iberian (IB, n = 60) and crossbred Large White × Landrace (F1, n = 58) pigs were slaughtered at 160 kg, after finishing under intensive conditions or on pasture and acorns. The study was carried out as a factorial arrangement of treatments, and physicochemical properties and sensory attributes of meat were assessed in Longissimus thoracis samples. Physical characteristics included the assessment of drip loss, cooking loss, shear force, and color coordinates in meat samples processed at 2 and 9 d postmortem. The interactions of genetic group and finishing system were significant (P < 0.05) for cooking loss in meat aged for 9 d and for sensorial tenderness and global acceptability of meat, but none of the other physicochemical, color coordinates, and sensory variables analyzed showed a significant interaction. Genetic group was the main factor influencing the variables analyzed, with a major (P < 0.01) influence on all meat physicochemical characteristics and sensory attributes. Relative to F1 pigs, the IB produced meat with higher intramuscular fat content and marbling score, more appealing color coordinates, lower shear force, and higher sensorial tenderness. The finishing systems affected (P < 0.05) most physical characteristi...Continue Reading

References

Dec 6, 2007·Journal of Animal Breeding and Genetics = Zeitschrift Für Tierzüchtung Und Züchtungsbiologie·K Fischer
Jan 5, 2011·Meat Science·Manuel JuárezJennifer L Aalhus
Jan 14, 2011·Critical Reviews in Food Science and Nutrition·Alexandra Schmid
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Oct 1, 2008·Animal : an International Journal of Animal Bioscience·B Lebret

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Citations

Aug 8, 2020·Journal of Animal Breeding and Genetics = Zeitschrift Für Tierzüchtung Und Züchtungsbiologie·Miguel Á Fernández-BarrosoMaría Muñoz

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