Physicochemical and sensorial characteristics of four muscles from commercial crossbred pigs slaughtered at 130 kg body weight
| dc.contributor.author | Calvo Díez, Silvia | |
| dc.contributor.author | Rodríguez Sánchez, José Antonio | |
| dc.contributor.author | Panea Doblado, Begoña | |
| dc.contributor.author | Latorre Górriz, María Angeles | |
| dc.date.accessioned | 2012-09-03T12:22:02Z | |
| dc.date.available | 2012-09-03T12:22:02Z | |
| dc.date.issued | 2012 | |
| dc.description.abstract | In Spain, a sizeable proportion of pigs are slaughtered above 100 kg of body weight because are mainly intended for dry-cured ham elaboration. The chance of finding pork cuts differentiated by quality, which might be intended for fresh meat consumption, would optimize the production of heavy carcasses. The aim of this work was to evaluate the physicochemical and sensory characteristics of four muscles from heavy pigs. A total of 14 Duroc × (Landrace × Large White) gilts were slaughtered at 130 kg of body weight. From each carcass, the following muscles (two per carcass) were excised: Longissimus thoracis (LT), Psoas major (PM), Lattissimus dorsi (LD) and Serratus ventralis (SV). Several physical (color, moisture losses and resistance to cutting), chemical (intramuscular fat content and its fatty acid profile) and sensorial (attributes related to aroma, flavor, texture and acceptability) characteristics were evaluated. The LT had the highest fibrousness and the lowest water holding capacity indicators, tenderness and juiciness. The PM showed the lowest intramuscular fat and monounsaturated fatty acid contents and fibrousness, and the highest moisture, C18:2n6 and polyunsaturated fatty acid proportions. The LD had the highest yellowness and intensity of fat odor and flavor. The SV provided the highest intramuscular fat content and red color, and the lowest resistance to cutting. All muscles had similar score in global acceptability. There were several interesting physicochemical and sensory differences among the muscles studied which suggest that they might be commercialized individually as meat cuts of differentiated quality optimizing the use of heavy pig carcasses. | es_ES |
| dc.description.abstract | En España, una proporción considerable de cerdos son sacrificados a pesos elevados destinándose a la elaboración de jamón curado. La posibilidad de encontrar piezas cárnicas de calidad diferenciada, destinadas a consumo en fresco, optimizaría la producción de canales pesadas. El objetivo de este trabajo fue evaluar algunas características físico-químicas y sensoriales de cuatro músculos en 14 hembras Duroc × (Landrace × Large White) sacrificadas a 130 kg de peso vivo. De cada canal se extrajeron (dos por canal) los músculos: Longissimus thoracis (LT), Psoas major (PM), Lattissimus dorsi (LD) y Serratus ventralis (SV). Se evaluaron características físicas (color, pérdidas de agua y resistencia al corte), químicas (contenido en grasa intramuscular y su composición en ácidos grasos) y sensoriales (atributos relacionados con el aroma, el flavor, la textura y la aceptabilidad). El LT tuvo la mayor fibrosidad y los menores indicadores de capacidad de retención de agua, terneza y jugosidad. El PM mostró los menores contenidos en grasa intramuscular y ácidos grasos monoinsaturados y también en fibrosidad, y las mayores proporciones en humedad, C18:2n6 y ácidos grasos poliinsaturados. El LD tuvo el mayor tono amarillo, intensidad de olor y flavor a grasa. El SV proporcionó el mayor contenido en grasa intramuscular y color rojo y la menor resistencia al corte. Todos los músculos tuvieron similar puntuación en aceptabilidad global. En conclusión, se detectaron numerosas e interesantes diferencias entre los músculos estudiados, lo que sugiere que podrían ser comercializadas individualmente como piezas cárnicas de calidad diferenciada, optimizando así la producción de canales de cerdos pesados. | es |
| dc.identifier.citation | Calvo, S., Rodríguez-Sánchez, J.A., Panea, B., Latorre, M.A. "Physicochemical and sensorial characteristics of four muscles from commercial crossbred pigs slaughtered at 130 kg body weight". Spanish Journal of Agricultural Research Volume 10, Issue 3, 2012, Pages 701-711 | |
| dc.identifier.uri | http://hdl.handle.net/10532/1961 | |
| dc.language.iso | en | es_ES |
| dc.relation.publisherversion | http://revistas.inia.es/index.php/sjar/article/view/2625 | |
| dc.subject | Differentiated quality | es_ES |
| dc.subject | Heavy pigs | es_ES |
| dc.subject | Pork meat | es_ES |
| dc.subject | Carne de cerdo | es_ES |
| dc.subject | Cerdos pesados | es_ES |
| dc.subject | Calidad diferenciada | es_ES |
| dc.subject.other | Carne de cerdo | |
| dc.subject.other | Calidad | |
| dc.subject.other | Animales de carne | |
| dc.subject.other | Producción y sanidad animal | es_ES |
| dc.title | Physicochemical and sensorial characteristics of four muscles from commercial crossbred pigs slaughtered at 130 kg body weight | es_ES |
| dc.title.alternative | Características físicoquímicas y sensoriales de cuatro músculos de cerdos de cruce comercial sacrificados a 130 kg de peso vivo | es_ES |
| dc.type | Article | es_ES |