Physicochemical analysis of ham from entire male pigs raised with different feeding and housing conditions

Abstract

This study aims to investigate the effect of feeding and housing conditions on physicochemical characteristics of cooked hams produced with meat from entire male pigs. Meat from boars raised under different conditions of housing and feeding (two housing conditions and three levels of inulin added to feed) was used to produce six batches of cooked hams following a standard manufacturing process. Texture profile analysis (hardness, cohesiveness, and chewiness), color analysis, pH, and moisture content were determined. ANOVA and principal component analysis were carried out. Results showed that 6% of inulin added to feed led to significantly lower values of hardness and chewiness. Improved housing conditions hams presented lower pH values. Except for a* parameter (red color), no significant interactions between the two categorical variables, housing and diet, were found. Housing conditions and inulin feeding may have affected meat characteristics; therefore, adjustments of current cooked ham processing parameters might be necessary. Practical applications This study is part of a broader project where the main objective is to determine whether the housing conditions and the addition of inulin to pig feed lead to the reduction or elimination of the boar taint. Also, there is the need to determine if the meat characteristics are appealing to the consumers and viable for the industry, since the characteristics of entire male's meat may pose new challenges in meat processing. In line with this, the objective of this study was to determine the effect of different feeding and housing conditions of boars in the physicochemical characteristics of cooked ham, in order to determine the viability of the use of entire male's meat for cooked ham production.