Comparison of meat quality characteristics between crossbreeds

Abstract

This study was conducted to investigate the meat quality characteristics of pork loin in 3 crossbred groups (30 pigs/group). The crossbreeds were LY female xD, Y(sic) xB and L female xB (Landrace, Y. Yorkshire, B: Berkshire, D: Duroc). Pork loins were collected from animals (110 similar to 120 kg body weight) slaughtered in a commercial slaughter house and stored at -3 degrees C. Samples were analyzed for general composition, physico-chemical properties, meat and fat color, texture characteristics, sensory evaluation and fatty acid composition at 24 hrs postmortem, and TBARS (Thiobarbituric Acid Reactive Substances) values were determined at various storage times. The LYD pigs showed a higher back fat thickness than the YB and LB pigs. There were no significant differences in intramuscular fat, intermuscular fat, subcutaneous fat and springiness among the 3 crossbreeds. In addition, there were no significant differences in general composition, pH, drip loss, cooking loss and cooked sensory evaluation among the 3 crossbreeds (p > 0.05). The shear force value of LB pork was significantly lower than other crossbreeds (p < 0.05). Total heme pigment was significantly higher in YB pork compared to LYD and LB pork (p < 0.05). The TBARS value of YB pork was significantly lower than that of LYD pork, except after the I day of storage (p > 0.05). TBARS values increased significantly during storage for all three crossbreeds. The lightness (CIE L) of YB pork was significantly lower, while the redness (CIE a) was significantly higher in YB pork relative to the other crossbreeds. With regard to textural properties, the hardness and adhesiveness values were significantly lower in YB pork compared to LB pork. In fresh meat, the color of YB pork was significantly higher than the other breeds (p < 0.05). The content of myristic acid (C14:0) was significantly lower, while the content of arachidonic acid (C20:4) was significantly higher in LB pork (p < 0.05). These results show that the YB breed has the highest quality meat of the three crossbreeds.