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Effects of pig sire type and sex on carcass traits, meat quality and sensory quality of dry‐cured ham
Author(s) -
Armero Eva,
Flores Mónica,
Toldrá Fidel,
Barbosa JoanAnton,
Olivet Jaume,
Pla Marcial,
Baselga Manuel
Publication year - 1999
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(19990701)79:9<1147::aid-jsfa340>3.0.co;2-f
Subject(s) - marbled meat , sire , aroma , tenderness , biology , loin , crossbreed , zoology , food science
Five different sire types, Danish Duroc (DU), Dutch Large White (LW D ), English Large White (LW E ), Belgian Landrace × Landrace (BL × LR) and Belgian Landrace (BL), were mated with LR × LW crossbred sows. Their offspring were compared on carcass traits, meat quality measurements and sensory characteristics of dry‐cured ham. An animal mixed model was used to analyse these traits. BL‐sired pigs had the worst score for meat quality but the highest killing out proportion and the best carcass conformation, with a higher percentage of ham and shoulder. On the other hand, DU‐sired pigs had a good score on meat quality measurements as well as low subcutaneous fat and a good carcass conformation. Sensory analysis of dry‐cured ham revealed that the BL‐sired pigs showed a high ‘rancid’ aroma, although this sire type presented a low ‘marbling’ appearance. Dry‐cured ham from BL × LR‐sired pigs was characterised by a high ‘fat complex’ aroma and a low level of ‘tyrosine crystals’, and from DU‐sired pigs by high ‘marbling’ and ‘tyrosine crystals’ and a low aroma content. The females produced a higher percentage of ham and dry‐cured ham with a higher ‘overall quality’ than the males. It can be concluded that the appropriate genetic type for dry‐cured ham processing is the DU sire because of its high desirable ‘marbling’ descriptor. © 1999 Society of Chemical Industry