Carcass and ham quality characteristics of heavy pigs from different genetic groups intended for the production of dry-cured hams.

Autor: Peloso JV; Departamento de Zootecnia, Universidade Federal de Viçosa, 36570-000 Viçosa, MG, Brazil., Lopes PS, Gomide LA, Guimarães SE, Carneiro PL
Jazyk: angličtina
Zdroj: Meat science [Meat Sci] 2010 Oct; Vol. 86 (2), pp. 371-6. Date of Electronic Publication: 2010 May 24.
DOI: 10.1016/j.meatsci.2010.05.017
Abstrakt: Carcass and ham quality characteristics of pig populations divided by harvest weights--HW (130 and 160 kg) were evaluated to determine the effects of gender (barrows and gilts) and distinct genetic groups--purebred (DUDU) and crossbred Duroc (DULA, DUWI and DULL) as well as purebred Large White (WIWI) on the suitability for use in dry-cured ham production. At 130kg, DUDU pigs yielded the highest fat thickness of the ham (P<0.01) and an intramuscular fat content (IMF) of 3.15% in Semimembranosus muscle (SM). DUDU pigs also had a SM pH(u) of 5.7. This genetic group met the specifications for dry-cured ham production. No differences could be found in meat quality characteristics between genetic groups harvested at 160 kg. However at this HW, gilts produced significantly (P<0.05) heavier and leaner hams compared to barrows.
(Copyright (c) 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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