Carcass lean-yield effects on the fatty acid and amino acid composition of Duroc pork and its technological quality after vacuum-aging
Bosch Puig, Lluís
MetadataShow full item record
Eighty purebred Duroc castrated male pigs slaughtered at 210 days of age were used to evaluate the effect of lean yield (European Union carcass grading based on lean content; or R, O and P classes) on the fatty acid and amino acid composition of raw pork (Day 1 post-mortem), and technological meat quality after vacuum aging up to 4, 6 and 8 days. A strong relationship between slaughter weight and carcass lean-yield was observed. Carcasses graded as having a lower lean yield were fatter with higher intramuscular fat concentration, and differences in proportions of fatty acids with increased monounsaturated fatty acid and decreased polyunsaturated fatty acid percentage, but without adverse effect on ultimate pH, drip loss or colour attributes. There were no effects of carcass lean-yield on amino acid composition of raw pork, with valine being the limiting amino acid relative to lysine by ~30–35%. Vacuum aging did not reduce the shear force of raw pork, which may not be indicative of cooked pork response. The lipid oxidation had an inverse relationship with the polyunsaturated fatty acid content of each pork class, and it did not increase due to vacuum aging up to 8 days. Meat fatness did not affect its amino acid balance and technological quality (colour, drip loss, shear force and lipid stability) but modified intramuscular fat composition.
Is part ofAnimal Production Science, 2018, vol. 58, p. 2335-2343
European research projects
Showing items related by title, author, creator and subject.
Tor i Naudí, Marc; Vilaró, Francisca; Ros Freixedes, Roger; Álvarez Rodríguez, Javier; Bosch Puig, Lluís; Gol, Sofia; Pena i Subirà, Ramona Natacha; Reixach, Josep; Estany Illa, Joan (MDPI, 2021-02-03)Circulating non-esterified fatty acids (NEFA) can reflect the composition of dietary fat or adipose tissues depending on the fasting conditions. Therefore, circulating NEFA may be valuable as biomarkers for meat quality ...
Carotenoid intake and SCD genotype exert complementary effects over fat content and fatty acid composition in Duroc pigs Henriquez Rodriguez, Eliana; Pena i Subirà, Ramona Natacha; Seradj, Ahmad Reza; Fraile Sauce, Lorenzo José; Christou, Paul; Tor i Naudí, Marc; Estany Illa, Joan (American Society of Animal Science, 2017)Nutritional and genetic strategies are needed to enhance intramuscular fat (IMF) and MUFA content without altering carcass leanness. Dietary vitamin A restriction has been suggested to specifically promote IMF, whereas ...
The effect of SCD and LEPR genetic polymorphisms on fat content and composition is maintained throughout fattening in Duroc pigs Henriquez Rodriguez, Eliana; Bosch, L.; Tor i Naudí, Marc; Pena i Subirà, Ramona Natacha; Estany Illa, Joan (Elsevier, 2016)The effects of the stearoyl-CoA desaturase (SCD; AY487830:g.2228T > C) and leptin receptor (LEPR; NM_001024587:g.1987C > T) polymorphisms on fat content and fatty acid (FA) composition were investigated throughout fattening. ...