Carcass Composition and Physicochemical Characteristics of Meat from Pork Chains Based on Native and Hybrid Pigs

被引：11

作者：

Kusec, Goran ^{[1
]}

Komlenic, Miodrag ^{[2
]}

Gvozdanovic, Kristina ^{[1
]}

Sili, Velimir ^{[2
]}

Krvavica, Marina ^{[3
]}

Radisic, Zarko ^{[1
]}

Djurkin Kusec, Ivona ^{[1
]}

机构：

[1] Josip Juraj Strossmayer Univ Osijek, Fac Agrobiotech Sci Osijek, Vladimira Preloga 1, Osijek 31000, Croatia

[2] Belje Plus, Ulica Svetog Ivana Krstitelja 1A, Darda 31326, Croatia

[3] Polytech Marko Marulic Knin, Petra Kresimira IV 30, Knin 22300, Croatia

来源：

PROCESSES | 2022年 / 10卷 / 02期

关键词：

production system; carcass composition; meat quality; fat quality; FATTY-ACID-COMPOSITION; QUALITY CHARACTERISTICS; ADIPOSE-TISSUE; LONGISSIMUS-LUMBORUM; SENSORY QUALITY; EATING QUALITY; LANDRACE; TRAITS; WEIGHT; MUSCLE;

D O I：

10.3390/pr10020370

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

The purpose of the research was to investigate the carcass composition, meat quality and chemical composition of pigs from two pork chains for the production of traditional dry/cured products in Croatia. The trial involved 24 Black Slavonian barrows reared outdoors (NAT chain) and 24 PIC hybrid barrows kept under industrial conditions (INT chain); all animals were raised to 160 kg of live weight. After slaughter, carcass and meat quality traits were measured and samples for chemical composition were taken. After that, a full dissection of the carcasses was performed. The pigs from the INT pork chain had leaner carcasses, higher bone percentages, and lower fatness levels than the NAT carcasses. Pigs from the NAT chain exhibited a more desirable meat quality. No differences were found in moisture, and samples from the INT chain exhibited higher collagen and protein percentage. Muscles from the NAT chain had higher IMF and MUFA levels, and the SFA content was lower than in INT pork. Despite the superior carcass traits of the pigs from the INT chain, pigs from the NAT chain demonstrated better suitability for the production of dry/cured products.

引用

页数：13

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