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The influence of storage on meat colour differences betweenfree-range Swallow Belly Mangalitsa (MA, n =  19) and commerciallyreared Swedish Landrace (SL, n =  17) pigs, are investigated in thepresent study. Proximate composition analyses were done on fresh samples ofM. longissimus thoracis (LT) and M. gluteus medius (GM), while pH values and colour quality attributes weredetermined on fresh cuts of the muscles (day 1) and after 3 and 6 days ofvacuum storage at 4 ± 1 °C. MA pork had a significantly highershare of intramuscular fat, a darker colour, a higher deoxymyoglobin (Mb) content andoxy ∕ met (oxymyoglobin ∕ metmyoglobin) ratio, higher pH24 h values and a slower pH decline compared to the control SLgroup (P < 0.05). Greater changes in myoglobin forms during storagewere observed in MA pork, which were reflected in a significant decrease in thecontent of Mb and an increase in the oxy ∕ met ratio (P < 0.05).After 6 days of vacuum storage, higher pH6d values, a lower metmyoglobin (MetMb) contentand a higher oxy ∕ met ratio of MA pork lead to the conclusion that aged meatfrom free-range Swallow Belly Mangalitsa pigs had better colour qualitycompared to Swedish Landrace pigs

Differences in meat colour between free-range Swallow Belly Mangalitsa and commercially reared Swedish Landrace pigs during 6 days of vacuum storage