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dc.contributor.authorÁlvarez Rodríguez, Javier
dc.contributor.authorRos Freixedes, Roger
dc.contributor.authorGol, Sofia
dc.contributor.authorHenriquez Rodriguez, Eliana
dc.contributor.authorPena i Subirà, Ramona Natacha
dc.contributor.authorBosch Puig, Lluís
dc.contributor.authorEstany Illa, Joan
dc.contributor.authorVilaró, Francisca
dc.contributor.authorTor i Naudí, Marc
dc.date.accessioned2019-03-20T13:05:11Z
dc.date.available2019-03-20T13:05:11Z
dc.date.issued2018
dc.identifier.issn1836-0939
dc.identifier.urihttp://hdl.handle.net/10459.1/65978
dc.description.abstractEighty 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.ca_ES
dc.description.sponsorshipThe authors thank T. Giró, A. Ñaco and L. Villagrasa for their technical assistance during collection and analyses of samples. This work was supported by the Ministry of Economy and Competitiveness of Spain and the European Union Regional Development Funds (AGL2012–33529 and AGL2015–65846-R).ca_ES
dc.language.isoengca_ES
dc.publisherCSIRO Publishingca_ES
dc.relationMICINN/PN2008-2011/AGL2012-33529ca_ES
dc.relationMINECO/PN2013-2016/AGL2015-65846-Rca_ES
dc.relation.isformatofVersió postprint del document publicat a: https://doi.org/10.1071/AN17070ca_ES
dc.relation.ispartofAnimal Production Science, 2018, vol. 58, p. 2335-2343ca_ES
dc.rights(c) CSIRO, 2018ca_ES
dc.subjectIntramuscular fatca_ES
dc.subjectNutritive evaluationca_ES
dc.subjectPigsca_ES
dc.titleCarcass lean-yield effects on the fatty acid and amino acid composition of Duroc pork and its technological quality after vacuum-agingca_ES
dc.typeinfo:eu-repo/semantics/articleca_ES
dc.identifier.idgrec027584
dc.type.versioninfo:eu-repo/semantics/acceptedVersionca_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccessca_ES
dc.identifier.doihttps://doi.org/10.1071/AN17070


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