The aim of this work is to compare the main quality parameters of carcass, meat and subcutaneous fat of Large White x Duroc male pigs reared indoors and outdoors, in order to verify the effects of the different rearing system. As regards the main results, the pigs raised outdoors reached the target slaughtering weigth one month after the indoor group. The outdoor pigs have a meat with a significantly lower crude protein content (21.67% vs 24.66%) and an higher ether extract percentage (9.35% vs 4.70%). Meat pHu and colour are similar between groups. The outdoor meat has a significantly higher value of shear force in water-bath cooked meat (12.82kg vs 10.94kg), a lower drip loss (2.78% vs 4.86%) but an higher cooking and water bath losses (respectively 34.47% vs 25.29% and 32.36% vs 20.12%). The subcutaneous fat of the outdoor group is significantly less colored and clearer (a*: 1.37 vs 3.40; C*: 2.77 vs 4.56: H*: 58.33 vs 41.01). From these first results, it seems that the outddor raising system, further on influence positively the consumer perception of quality, may modify some meat and fat characteristics.
Physical-chemical characteristics of meat and subcutaneous fat of pigs reared indoors and outdoors
PISTOIA, ALESSANDRO;RUSSO, CLAUDIA;PREZIUSO, GIOVANNA;D'AGATA, MARIA;FERRUZZI, GUIDO
2007-01-01
Abstract
The aim of this work is to compare the main quality parameters of carcass, meat and subcutaneous fat of Large White x Duroc male pigs reared indoors and outdoors, in order to verify the effects of the different rearing system. As regards the main results, the pigs raised outdoors reached the target slaughtering weigth one month after the indoor group. The outdoor pigs have a meat with a significantly lower crude protein content (21.67% vs 24.66%) and an higher ether extract percentage (9.35% vs 4.70%). Meat pHu and colour are similar between groups. The outdoor meat has a significantly higher value of shear force in water-bath cooked meat (12.82kg vs 10.94kg), a lower drip loss (2.78% vs 4.86%) but an higher cooking and water bath losses (respectively 34.47% vs 25.29% and 32.36% vs 20.12%). The subcutaneous fat of the outdoor group is significantly less colored and clearer (a*: 1.37 vs 3.40; C*: 2.77 vs 4.56: H*: 58.33 vs 41.01). From these first results, it seems that the outddor raising system, further on influence positively the consumer perception of quality, may modify some meat and fat characteristics.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
