Processed Meat Characteristics between Commercial Duroc-Sired and Heritage Breed Large Black Pigs

Abstract

This study examined the meat processing characteristics between Duroc-sired (DS) and heritage breed Large Black (LB) pigs fed high forage (FIB) or commercial diets (CON). Fifty pigs (DS, n = 25; LB, n = 25) were used in a 2 × 2 factorial design with breed and diet as fixed effects. Processing traits were measured for fresh bellies, bacon slices, and sausage patties. Results showed that DS bellies were longer (p < 0.001) but thinner (p = 0.026). CON bellies were longer (p = 0.005) and thicker (p < 0.001). LB bellies had decreased lean area (p < 0.001) and processing yield (p = 0.001). DS patties were lighter (L*, p < 0.001) and less red (a*, p < 0.001). LB had increased belly firmness (p = 0.053). The CON diet resulted in better particle definition (p = 0.010) in patties as well as a larger slice area (p = 0.048) in bacon slices. A breed × diet interaction was observed for lipid oxidation (p = 0.001). The findings provided novel insight into the comparison between these breeds and diets. While LB pork may have niche market value, the integration of this breed into commercial bacon processing has limitations in composition that need to be further evaluated to improve the product desirability.

Instrumental Color Measurements Have Relationships to Fat Smearing in Fresh Sausage

“…Standard objective and subjective evaluations have the ability to measure product quality; however, there is no standardized analysis method available to evaluate fat smearing in fresh sausage products. Previous fat evaluations rely on human subjective analysis that can be highly variable or not available to all researchers [4]. However, several rapid, inexpensive technologies exist to evaluate meat color that could potentially replace subjective analysis and are nondestructive to the products being evaluated [5].…”