Physicochemical and sensorial characteristics of four muscles from commercial crossbred pigs slaughtered at 130 kg body weight

In Spain, a sizeable proportion of pigs are slaughtered above 100 kg of body weight because are mainly intended for dry-cured ham elaboration. The chance of finding pork cuts differentiated by quality, which might be intended for fresh meat consumption, would optimize the production of heavy carcasses. The aim of this work was to evaluate the physicochemical and sensory characteristics of four muscles from heavy pigs. A total of 14 Duroc x (Landrace x Large White) gilts were slaughtered at 130 kg of body weight. From each carcass, the following muscles (two per carcass) were excised: Longissimus thoracis (LT), Psoas major (PM), Lattissimus dorsi (LD) and Serratus ventralis (SV). Several physical (color, moisture losses and resistance to cutting), chemical (intramuscular fat content and its fatty acid profile) and sensorial (attributes related to aroma, flavor, texture and acceptability) characteristics were evaluated. The LT had the highest fibrousness and the lowest water holding capacity indicators, tenderness and juiciness. The PM showed the lowest intramuscular fat and monounsaturated fatty acid contents and fibrousness, and the highest moisture, C18:2n6 and polyunsaturated fatty acid proportions. The LD had the highest yellowness and intensity of fat odor and flavor. The SV provided the highest intramuscular fat content and red color, and the lowest resistance to cutting. All muscles had similar score in global acceptability. There were several interesting physicochemical and sensory differences among the muscles studied which suggest that they might be commercialized individually as meat cuts of differentiated quality optimizing the use of heavy pig carcasses.