Quality of traditional dry-cured loin from rustic and commercial pig breeds

The aim of this study was to determine the relationship between chemical composition of traditional dry-cured loin produced in Poland and their objective sensory characteristic and to establish which pig breed is more suitable for the production of high quality dry-cured loin. Material varied depending on marbling, juiciness, tenderness, pH, colour parameters L* and a*, water, protein and calcium content. Dry-cured loins obtained from the meat of Zlotnicka White pigs had higher overall quality, were more juicy and tender with lower protein, salt and zinc content comparing to loins obtained from meat of commercial crossbreed pigs and is more suitable to produce high quality dry-cured loins.