ABSTRACT
Technological, chemical and physical traits of cured ham from Cinta Senese and Large White pigs, and their crosses were investigated. Hams were obtained from 29 Cinta Senese (CS), 29 Large White×Cinta Senese (LW×CS) and 12 Large White (LW) pigs, fed a commercial mixture. Sensory and chemical-physical analysis was performed on a sample-slice and on muscles (Biceps femoris - BF; Semimembranosus - SM; Semitendinosus - ST) and subcutaneous fat. CS showed the highest trimming loss and the lowest salting loss. Hams of CS pigs scored higher for fatness than those of LW pigs, LW×CS showing intermediate values. On sample-slice, CS exhibited higher firmness, redness and marbling of lean, and greater fat extension than LW, with crosses having intermediate scores. Muscle moisture was lowest in CS, while both SM and BF from LW had the highest percentage of protein and the lowest of ash. CS showed higher intramuscular fat content than LW×CS and LW. Shear force of BF was higher in CS than in LW×CS and LW. With respect to LW, CS had lower values of L(∗) in muscles, and higher values of a(∗) in subcutaneous fat. Subcutaneous fat of CS contained less SFA and more MUFA than LW×CS and LW.
ABSTRACT
The effects of rearing system on tissue composition of a sample joint and on chemical-physical traits of meat and subcutaneous fat were studied in an Italian local pig breed. Forty-six Cinta Senese pigs were used; 17 pigs were reared on wood pasture, 29 pigs were reared in pens and fed commercial mixtures. Weight at slaughter was 136.2 and 127.7 kg for indoor and outdoor-pigs respectively. For sample joint composition outdoor-pigs showed a lower percentage of Longissimus lumborum (Ll) (46% vs. 48%) and higher percentages of intermuscular fat (7.2% vs. 4.7%) and bone (20.9% vs. 19.2%). In Ll outdoor-pigs showed higher percentages of intramuscular fat (4.04% vs. 3.29%) and crude protein (23.5% vs. 22.8%), lower drip and cooking losses by oven (0.66% vs. 2.14% and 28.6% vs. 32.3% respectively) and higher cooking loss by water-bath (30.3% vs. 26.6%). Lower values of L* (45.8 vs. 50.1) and higher values of a* (14.9 vs. 11.8) and chroma (15.9 vs. 12.8) were recorded on Ll of outdoor-pigs. Subcutaneous fat of outdoor-pigs showed higher percentages of MUFA (55.1% vs. 53.3%) and PUFA (13.2% vs. 10.4%). Outdoor-pigs had higher PUFA/SFA ratio (0.43 vs. 0.29).
ABSTRACT
Twenty-nine Cinta Senese (CS), 29 Large WhitexCinta Senese (LWxCS) and 12 Large White (LW) pigs were reared indoors and fed a commercial mixture. After slaughter (at avg. weight of 136, 139, 155 kg for CS, LWxCS, LW, respectively), a portion of the loin (sample cut) was dissected into lean and Longissimus lumborum (LL), intermuscular fat and bone. Chemical and physical analyses were conducted on LL. Chemical composition and fatty acid profile were determined on the outer layer of backfat. CS pigs had the highest percentage of bone and the lowest of lean in the sample cut, LWxCS showing intermediate values between parental breeds. In LL, CS showed lower moisture (73.23% vs. 74.28%) and higher fat content (3.19% vs. 0.87%) than LW; pH(24) was higher in CS (5.78) than in LWxCS (5.67) and LW (5.50); meat was more red in CS and LWxCS than in LW; CS showed higher water holding capacity than LW, with LWxCS at an intermediate position; raw meat was tougher in CS than in LW, but differences disappeared after cooking. In backfat CS had lower moisture (6.5% vs. 6.9% and 7.8%) and higher lipid content (81.4 vs. 78.1 and 77.5%) than LWxCS and LW; concerning fatty acid composition, CS showed less SFA (saturated fatty acids; 36.2% vs. 37.12% and 37.7%) than the other two genotypes, and, together with LWxCS, less PUFA (polyunsaturated fatty acids; 10.4% and 10.2% vs. 11.1%) and more oleic acid (50.3% and 49.8% vs. 48.5%) than LW. Overall, evidence of additive genetic effects was present for most qualitative parameters with crosses showing intermediate values between parental breeds.
