Effects of pig sire type and sex on carcass traits, meat quality and sensory quality of dry-cured ham
✍ Scribed by Armero, Eva; Flores, M�nica; Toldr�, Fidel; Barbosa, Joan-Anton; Olivet, Jaume; Pla, Marcial; Baselga, Manuel
- Publisher
- John Wiley and Sons
- Year
- 1999
- Tongue
- English
- Weight
- 105 KB
- Volume
- 79
- Category
- Article
- ISSN
- 0022-5142
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✦ Synopsis
Five different sire types, Danish Duroc (DU), Dutch Large White (LW D ), English Large White (LW E ), Belgian Landrace  Landrace (BL  LR) and Belgian Landrace (BL), were mated with LR  LW crossbred sows. Their offspring were compared on carcass traits, meat quality measurements and sensory characteristics of dry-cured ham. An animal mixed model was used to analyse these traits. BL-sired pigs had the worst score for meat quality but the highest killing out proportion and the best carcass conformation, with a higher percentage of ham and shoulder. On the other hand, DU-sired pigs had a good score on meat quality measurements as well as low subcutaneous fat and a good carcass conformation. Sensory analysis of dry-cured ham revealed that the BL-sired pigs showed a high rancid' aroma, although this sire type presented a low marbling' appearance. Dry-cured ham from BL  LR-sired pigs was characterised by a high fat complex' aroma and a low level of tyrosine crystals', and from DU-sired pigs by high marbling' and tyrosine crystals' and a low aroma content. The females produced a higher percentage of ham and dry-cured ham with a higher overall quality' than the males. It can be concluded that the appropriate genetic type for dry-cured ham processing is the DU sire because of its high desirable marbling' descriptor.