Abstract:

This study was devoted to explore the difference of oxidation stability between meat from Rongchang boar (RC) and normal castrated pigs (PT) and the possible causes of this difference. Thiobarbituric acid reactive substance (TBARS) value of different products made from RC and PT were compared. Intramuscular fat content (IMF), fatty acid composition and water content were also determined. Results showed that there was no significant difference between TBARS of cured meat, frozen meat and frozen cooked meat made for RC and PT but that of RC was higher than PT. However the difference was significant for repeatedly frozen-thawed meat. Results also showed that RC and PT were different significantly in water content, IMF content and fatty acid composition. It appeared that meat of RC was oxidized more readily than PT but the difference may not just result from the difference of fatty acid composition. RC may be used to produce cured meat, frozen meat and frozen cooked meat under appropriate condition.

Key words: entire male pigs meat, castrates pigs meat, oxidation stability, comparison