Proximate composition and physico-chemical characteristics of Berkshire pork by gender

Abstract

This study was conducted to investigate the proximate composition and physico-chemical characteristics of Berkshire pork by gender. A total of 40 pigs (60 kg) were divided into 2 groups (gilt and barrow) and raised to 110 kg of live weight. Pigs were conventionally slaughtered, and then chilled overnight. Pork loin (longissimus dorsi) muscle was removed from each left side and meat qualities were evaluated. The proximate composition was no different between genders, and the pH was higher in the barrow group (p<0.05). The water holding capacity, cooking loss, shear force, and cholesterol content were no different between genders. With regard to meat color, the L* value was higher in the barrow group (p<0.05), but the a* and b* values were no different between genders. The fat color was also no different between genders. The texture properties, brittleness, hardness, and gumminess of the gilt group were higher than those of barrow group (p<0.05), but cohesiveness, springiness, and chewiness were no different. In conclusion, the pH and L* values of the barrow group were higher than those of gilt group, and tenderness was higher in the barrow group.