Meat Quality Traits of Different Pig Breeds

doi:10.7506/spkx1002-6630-201523024

Abstract

Abstract:

In order to explore the effect of pig breed and feed on meat quality traits, two different pig breeds including two-way
crossbred black pigs fed on traditional feed or complete formula feed, and three-way crossbred pigs fed on complete formula feed
were compared for differences in mineral contents, texture and flavor compounds of pork hindquarter and tenderloin. It was found
that pork from two-way crossbred pigs fed on traditional feed contained the most abundant selenium and had the largest hardness,
while pork from two-way crossbred pigs fed on complete formula feed was the most tender. Raw and cooked pork from the three
groups had obvious differences in flavor which could be discriminated by electronic nose.

Key words: pork, breed, feed, mineral contents, texture, flavor compounds

CLC Number:

TS251.1

XU Shasha, ZHOU Zhi, ZHU Zhaowu, MO Kaiju. Meat Quality Traits of Different Pig Breeds[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201523024.

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Meat Quality Traits of Different Pig Breeds

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