Effects of breed and slaughter weight on longissimus muscle biochemical traits and sensory quality in pigs

Abstract

The effects on pig carcass and meat quality of slaughter weight (100 kg vs. 130 kg) and breed (Duroc, Landrace and Large White) were investigated. Carcass quality was similar for Duroc and Large White pigs, whereas lower carcass quality was found in Landrace animals. Increased slaughter weight was accompanied by lower carcass quality in the three breeds. Com- pared to meat from Landrace or Large White animals, meat from Duroc pigs exhibited higher intramuscular fat content, smaller losses at pressing and thawing, redder and more intensive colour, lower resistance to cutting, smaller score for mouth coating and higher scores for fineness (fine- ness of particles during mastication) and flavour. Increased slaughter weight resulted in higher intra- muscular fat content, smaller loss at thawing, redder and more intensive colour (except for Lan- drace pigs), and reduced scores for tenderness and chewiness. The interactions between breed and slaughter weight for muscle characteristics and pork quality were mostly non-significant.