Quality traits of fresh and dry-cured loin from Iberian x Duroc crossbred pig in the Montanera system according to slaughtering age.
Dry-cured loin
Iberian x Duroc crossbred
Longissimus thoracis et lumborum
Meat quality
Slaughter age
Journal
Meat science
ISSN: 1873-4138
Titre abrégé: Meat Sci
Pays: England
ID NLM: 101160862
Informations de publication
Date de publication:
Dec 2020
Dec 2020
Historique:
received:
05
03
2020
revised:
30
06
2020
accepted:
07
07
2020
pubmed:
25
7
2020
medline:
23
4
2021
entrez:
25
7
2020
Statut:
ppublish
Résumé
Iberian x Duroc cross grower pigs of similar weight, but 12, 10 and 8 months of age, were finished using the Montanera system to study effects on fresh and dry cured loin quality. Pigs were slaughtered simultaneously at 16, 14 and 12 months of age (IBxD16, IBxD14 and IBxD12) and longissimus thoracis et lumborum were removed and processed into dry-cured loin. Fresh and dry cured loins from the oldest animals (IBxD16) had higher tocopherols, C18:2 n-6 and PUFA as well as higher insoluble collagen, which led to greater hardness. Fresh loin from the youngest animals (IBxD12) had the lowest myoglobin content, redness (a*), chroma and hue angle. No differences in proximate composition or instrumental colour were found in dry-cured loins.
Identifiants
pubmed: 32707374
pii: S0309-1740(20)30674-4
doi: 10.1016/j.meatsci.2020.108242
pii:
doi:
Substances chimiques
Fatty Acids, Unsaturated
0
Myoglobin
0
Collagen
9007-34-5
Tocopherols
R0ZB2556P8
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
108242Informations de copyright
Copyright © 2020 Elsevier Ltd. All rights reserved.