Meat Quality and Volatile Flavor Traits of Duroc, Berkshire and Yorksire Breeds

Abstract

The present study evaluated the difference in objective and subjective meat quality properties among the pure-breed boars of Duroc, Berkshire and Yorkshire. Ten longissimus lumborum (LD) muscles were collected from each breed after 24 h slaughtering. The breed type showed a significant effect on intramuscular fat content, moisture (p<0.01), pH, sarcoplasmic protein solubility and color (p<0.05), whereas cooking loss and Warner Blazer shear force (WBsf) did not differ among the breeds. The Yorkshire breed showed significant (p<0.05) lower sarcoplasmic protein solubility, pH and CIE a* value when compared with other breeds. The sensory panels identified Duroc as having greater overall acceptability and higher rating values than other breeds. The oleic acid content was significantly lower in the Berkshire (29.85 %) than in the Duroc (40.19 %) and Yorkshire breeds (38.18 %, p<0.05). The Yorkshire breed showed the most desirable ratio of polyunsaturated and saturated fatty acids (0.31) than the Berkshire (0.16) and Duroc breeds (0.15, p<0.05). 40 volatile compounds have been identified and quantified, while aldehydes were the most abundant among flavor substances. Aldehydes were negatively correlated with oleic acid content (p<0.05). Current data indicated that each breed had their own merits and deficiencies in terms of meat qualityThe Yorkshire breed showed a greater number of weak points. Furthermore, this study indicated that individual fat-driven flavor components were greatly influenced by fatty acid composition. The polyunsaturated fatty acids did not show any negative effects on meat flavor if cooked meats were consumed soon after cooking.

Effect of different cooking times on the fat flavor compounds of pork belly

“…They were the second‐most abundant volatile components identified in the F0, S30, and S180 samples. The ketone compounds were generally associated with fruity, sweet, and creamy flavor characteristics and were crucial for the aroma of PBF (Dashmaa et al, 2011). However, fatty ketones produced by the auto‐oxidation of unsaturated fats can result in unpleasant odors (Wang et al, 2016).…”

“…They were the second-most abundant volatile components identified in the F0, S30, and S180 samples. The ketone compounds were generally associated with fruity, sweet, and creamy flavor characteristics and were crucial for the aroma of PBF (Dashmaa et al, 2011). However, fatty ketones produced Note: The significance analysis results are based on the average intensity and standard deviation of the F0, S30 and S180 samples, and different letters indicat significant differences (p < .05).…”

Comparison between Berkshire and crossbreed on meat quality, and investigation of the relationship with fatty acid composition and meat quality

“…All animals used in this research were approved by the Gyeongsang National University (GNU) Institutional Animal Care and Use Committee (GNU-IACUC; approval number: GNU-210614-P0058). SD, standard deviation; 2) CV, coefficient of variation; 3) WBSF, Warner-Bratzler shear force; 4) SFA, saturated fatty acid; 5) MUFA, monounsaturated fatty acid; 6) PUFA, polyunsaturated fatty acid. LYD, Landrace×Yorkshire×Duroc; 2) SE, standard error of the means; 3) WBSF, Warner-Bratzler shear force; 4) SFA, saturated fatty acid; 5) MUFA, monounsaturated fatty acid; 6) PUFA, polyunsaturated fatty acid.…”

“…WBSF, Warner-Bratzler shear force. 5) The pattern was extracted by principal components analysis and rotated with varimax method.…”

“…Many previous studies have argued differences in the fatty acid composition according to pig breed. Berkshire showed significantly higher saturated fatty acid (SFA) and lower mono-unsaturated fatty acid (MUFA) content than Duroc and Landrace [5]. Previous studies have suggested that differences in palmitoleic acid, oleic acid, linoleic acid, and linolenic acid between Pulawska (native species) and Polish Landrace (industrial breed) contribute to improved meat quality of native species [6].…”