A comparison of the quality of dry-cured loins obtained from the native pig breed (Chato Murciano) and from a modern crossbreed pig
E. Salazar A C , J. M. Cayuela A , A. Abellán A , A. Poto B , B. Peinado B and L. Tejada A
+ Author Affiliations
- Author Affiliations
A Departamento de Tecnología de la Alimentación y Nutrición, Universidad Católica San Antonio, Campus de los Jerónimos, 30107 Guadalupe, Murcia, Spain.
B Equipo de Mejora Genética Animal, Instituto Murciano de Investigación y Desarrollo Agrario y Alimentario, 30150 La Alberca, Murcia, Spain.
C Corresponding author. Email: esalazar@ucam.edu
Animal Production Science 53(4) 352-359 https://doi.org/10.1071/AN12237
Submitted: 10 July 2012 Accepted: 25 September 2012 Published: 23 January 2013
Abstract
The effect of the Chato Murciano genotype (CM) and pig crossbreed genotypes (CG) on dry-cured loin quality was studied. Intramuscular fat and monounsaturated fatty acids were significantly higher in loins of CM than in CG (P < 0.05 and P < 0.01, respectively). Dry-cured loins from CM, which showed the highest intramuscular fat, showed higher scores for redness (P < 0.01), brightness (P < 0.001), marbling level (P < 0.05) and marbling size (P < 0.01), odour intensity (P < 0.05) and cured odour (P < 0.01), hardness (P < 0.001) and some flavour traits such as intensity (P < 0.05), cured flavour (P < 0.05) and after-taste (P < 0.05), and lower scores for sweetness (P < 0.01) and adhesiveness (P < 0.05), than dry-cured CG loins. Dry-cured loin from CM showed the highest level of consumer preference and acceptability.
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