Quality of fresh pork and dry-cured ham: interactive effects of pig breed (Basque or Large White) and production system (conventional, alternative or extensive)

Abstract

The influence of pig breed, production system and their interaction on the quality of fresh and dry-cured hams was determined in two pure breeds: Large White (LW) and Basque (B, local breed) reared in different production systems: conventional (C), alternative on bedding with outdoor access (A) and extensive outdoor (E). Two experimental replicates each including 5 groups of 10 castrated males (BC, BA, BE, LWC, LWA) were undertaken. The B pigs had a lower growth rate, especially for BE, and a higher carcass fatness at 145 kg, especially for BA and BC compared with LWA and LWC. Semimembranosus (SM) of BE pigs had higher ultimate pH and more red and dark meat than the other pigs, especially LWA and LWC. Intramuscular fat and saturated, mono- and poly-unsaturated fatty acid contents were higher in B than LW pigs, but were not modified by production system. B dry-cured hams had higher fat thickness, marbling, red color intensity and oily scores, especially BE, and lower occurrence of veining defect than LW hams. B hams were judged tender, easier to cut and less dry than the LW which had higher salty and acid tastes, but texture and taste were not influenced by production system. This study highlighting the high quality and specificity of pork from local breeds and extensive systems is of interest for pork chains involved in Protected Denomination of Origin approach.