Comparison of five types of pig crosses. II. fresh meat quality and sensory characteristics of dry cured ham

Abstract

Carcasses of 109 gilts and 119 barrows from crosses including Duroc (DU), Landrace (LR), Large White (LW) and Belgian Landrace (BL) components were used to analyze their meat quality. The crosses were DU × (LR × LW), LW × (DU × LW), LW × (LR × LW), BL × (DU × LW), and BL × (LR × LW). Muscle pH and electrical conductivity were measured in the Longissimus dorsi (LD) and Semimembranosus muscles. Colour, water holding capacity, intramuscular lipid content, total protein and water content was determined on LD muscle. A sample of 32 right hams from each cross were dry-cured. The cushion (which includes the muscles Biceps femoris, Semimembranosus and Semitendinosus) was used for panel and consumer tests. There were no differences in meat quality traits related to PSE condition between DU and LW sired pigs, but BL sired pigs showed a poorer meat quality. Intramuscular fat content was higher in the DU sired pigs. Texture of hams produced by DU sired pigs and BL × (LR × LW were judged softer and more pastier. There were no significant differences between crosses in flavour characteristics. Consumer acceptability was better in LW and DU sired pigs. The DU dam genes in the BL sired pigs improved overall acceptability of the ham with respect to BL × (LR × LW), classified as the poorest ham.