Effect of Duroc content, sex and ageing period on meat and eating quality attributes of pork loin

Channon, H. A.; Kerr, Matthew G.; Walker, P.J.

doi:10.1016/j.meatsci.2003.08.010

Cited by 87 publications

(47 citation statements)

References 19 publications

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“…ILWxCS pig exhibited higher moisture and lower fat content than the other two breeds that, in turn, appeared with a similar meat composition with the exception of the protein content, lower in IDxCS pigs, also in respect to ILWxCS. The higher IMF content in the local pig than in the improved one (white breeds) is well known and demonstrated also in recent works (Labroue et al, 2000;Estévez et al, 2003;Franci et al, 2005), as it is also well known the importance of contribution of Duroc genes in increasing the IMF content (Lo et al, 1992;Enfält et al, 1997;Channon et al, 2004;Lebret et al, 2011). On the other hand, Duroc breed, widely employed for crossbreeding with Iberian strain, exhibited important differences in IMF content among its genetic lines (Cilla et al, 2006;Ramirez and Cava, 2007).…”

Section: Sample Cut Composition and Meat Traitsmentioning

confidence: 70%

“…Sabbioni et al (2002) found that Duroc genes determined thicker backfat at shoulder level, but had no effect on the carcass composition. Instead, McGloughlin et al (1988) and Channon et al (2004) reported no differences in fat thickness, while for Affentranger et al (1996) and Enfält et al (1997) Duroc sire determined more fat in back and in ham than Large White or Yorksire ones. The variability of these results is confirmed in other researches that assessed the differences among Duroc genetic lines, as it regards carcass fatness (Cilla et al, 2006;Ramirez and Cava, 2007) and it must be reminded that Duroc breed employed in the present experiment is the line selected for the typical Italian heavy pig production, where no particular emphasis against the subcutaneous fat is applied (ANAS, 2010).…”

Section: Carcass Traitsmentioning

confidence: 79%

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Effect of sire breed and rearing system on growth, carcass composition and meat traits of Cinta Senese crossbred pigs

Sirtori

Crovetti

Zilio

et al. 2011

Italian Journal of Animal Science

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The objective of this work was to evaluate, under indoors and outdoors rearing, the effect of crossing Cinta Senese (CS) with Italian Large White (ILW) and Italian Duroc (ID) breeds. Starting from 72 d of age, 9 CS, 8 ILWxCS and 7 IDxCS were reared outdoors (OUT) in 3 paddocks of 2 ha and 8 CS, 10 ILWxCS and 8 IDxCS pigs were reared indoors (IN) in three pens of 20 m 2 . All pigs, fed the same commercial diets, were weighed and measured periodically and were slaughtered at a target live weight of 150 kg. Indoor-pigs grew faster than the outdoor ones and crossbred pigs showed higher average daily gain than CS breed (476, 437 and 387 g/d for IDxCS, ILWxCS and CS, respectively). Rearing system had moderate or null effect on carcass and sample cut composition whereas the OUT pigs, when compared to IN ones, showed higher moisture and lower IMF in Longissimus L. and Psoas M. muscles and higher cooking loss of meat (22.1 vs 18.4 %) that resulted also less red (a* 10.94 vs 12.04). CS had more fat in carcass and more bone in sample cut than the crossbreeds. ILWxCS showed lower IMF content and higher moisture in muscles and brighter and less red meat than the other breeds, while IDxCS produced the most tender meat after cooking. The use of Italian Duroc could be profitable on Cinta Senese to improve the farming performance without worsening the fresh meat quality.

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Section: Sample Cut Composition and Meat Traitsmentioning

confidence: 70%

Section: Carcass Traitsmentioning

confidence: 79%

Effect of sire breed and rearing system on growth, carcass composition and meat traits of Cinta Senese crossbred pigs

Sirtori

Crovetti

Zilio

et al. 2011

Italian Journal of Animal Science

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“…The contribution of intramuscular lipid to sensory quality has been difficult to measure because some reports suggest a minor contribution to sensory quality (Wood et al, 1996;Fernandez et al, 1999;Channon et al, 2004), whereas others have suggested that a lipid content threshold must be met to ensure an acceptable eating experience (DeVol et al, 1988;Fortin et al, 2005).…”

mentioning

confidence: 99%

Influence of lipid content on pork sensory quality within pH classification1

Lonergan

Stalder

Huff-Lonergan

et al. 2007

Journal of Animal Science

113

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The objective of this project was to determine the contribution of lipid content to textural and sensory properties of fresh pork within defined pH classifications. Pigs (n = 1,535; from 248 sires and 836 dams) from the 1991, 1992, and 1994 National Barrow Show Sire Progeny Test were used in this study. The test included purebred Berkshire (107), Chester White (113), Duroc (249), Hampshire (220), Landrace (165), Poland China (101), Spotted (181), and Yorkshire (399) barrows (901) and gilts (634). Diets were uniform across breeds within test. The halothane (Hal 1843) genotype (1346 NN and 189 Nn) was determined. Pigs were slaughtered at 105 kg of BW, and samples of the LM were obtained from each carcass at the 10th rib. Star probe, sensory traits, and lipid content were determined on the LM from each pig. A pH classification of LM was assigned as follows: class A, >5.95, n = 186; class B, ≥5.80 to 5.95, n = 236; class C, ≥5.65 to 5.80, n = 467; class D, ≥5.50 to 5.65, n = 441; class E, <5.50, n = 205. Data were analyzed using a mixed linear model including pH classification, test, sex, halothane genotype, breed, and breed × sex interaction as fixed effects, with sire and dam within breed included as random effects. Correlations were determined within pH class. Lipid content was a significant source of variation for models predicting star probe values in class C and D and for chewiness in class B, C, and D. Increasing lipid content tended to increase sensory tenderness in pH class D. Sensory tenderness was not affected by lipid content in pH class A, B, or E. Lipid content was not a significant source of variation for juiciness scores within any pH class. Intramuscular lipid is correlated with sensory texture traits primarily in classes C and D. Within class C and D, correlations indicate that increasing lipid content is associated with high sensory tenderness, low sensory chewiness, and low star probe values. It is concluded that lipid content is a small source of variation in texture and tenderness of pork loin with pH between 5.80 and 5.50, but not at a greater or lesser pH. KeywordsFood Science and Human Nutrition, fatty acid, lipid, pH, pork quality, sensory, tenderness

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“…Some studies suggest that intramuscular fat influences flavour in a positive way (Eikelenboom et al, 1996, Channon et al, 2004, Fortin et al, 2005, whereas others didn't find such relationship (Purchas et al, 1990;quoted in: Szczepańska, 2007) or even negative effect was observed (Cameron et al, 1990;Lan et al, 1993;qut. in.…”

Section: Discussionmentioning

confidence: 99%

Sensory Quality of Culinary Pork Meat in Relation to Slaughter and Technological Value

Jaworska

Przybylski

Kajak-Siemaszko

et al. 2009

FSTR

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The aim was to estimate sensory pork quality in relations to its carcass and technological value. The research was executed on 57 hogs. The studied meat from hogs were characterized by appropriate slaughter and technological value (pH, drip loss, cooking and technological yield). The large variability of visual quality of meat (colour, marbling) was observed. The appropriate visual quality of meat in relationship to marbling was originated from carcass by meatiness above 56.7%. These meat samples were also characterized by relatively high drip loss (> 5.95%) in comparison to meat samples originated from carcass with meatiness below 56%, although the relationship was not statistically significant. The mean value of meatiness 56.3% provided a high sensory eating quality of meat after heat treatment. The eating quality was mainly related to flavour and texture. The expected quality of raw meat based on visual evaluation was not correlated with high eating quality (experienced quality) of meat after heat treatment.

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Effect of Duroc content, sex and ageing period on meat and eating quality attributes of pork loin

Cited by 87 publications

References 19 publications

Effect of sire breed and rearing system on growth, carcass composition and meat traits of Cinta Senese crossbred pigs

Effect of sire breed and rearing system on growth, carcass composition and meat traits of Cinta Senese crossbred pigs

Influence of lipid content on pork sensory quality within pH classification1

Sensory Quality of Culinary Pork Meat in Relation to Slaughter and Technological Value

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