Sensory and functional meat quality characteristics of pork derived from three halothane genotypes

Abstract

The effect of the halothane gene in pigs on the meat and sensory qualities thereof were determined. Meat derived from 60 Landrace×Large White pigs of three halothane genotypes was used. The sensory qualities, cooking loss, colour, shear value and proximate analysis of the cooked pork loin roasts were determined. The three genotypes did not differ significantly ( P>0.05) with regard to the colour of the cooked meat, percentage cooking loss and percentage moisture. There were significant differences ( P<0.05) between the genotypes in the percentage protein, ash and fat. Meat from the three genotypes also differed significantly ( P<0.05) in juiciness, an analytical sensory panel scored the juiciness of meat from the NN-genotype the highest with a value of 71.3 when using a structured line scale. Meat from the nn-genotype had the lowest score for juiciness (62.8). Meat from the three genotypes did not differ significantly ( P>0.05) with regard to tenderness, pork flavour and no mealiness. Correlation values showed a positive correlation ( r=0.46, P<0.05) between juiciness and tenderness. These results indicate that the inclusion of the halothane gene in pig production programmes results in meat with an inferior quality and it can be recommended to exclude the halothane positive genotype from any pig production system where fresh pork quality is considered a primary goal.