Study of meat quality and flavour in different cuts of Duroc‐Bamei binary hybrid pigs

BACKGROUND: Meat quality and flavour are important criteria for judging fresh pork and processed products. However, there have been few studies on meat quality and volatile flavour substances of different parts of binary hybrid pigs. OBJECTIVE: To study the differences in meat quality and volatile flavour substances between different cuts of pork, which could provide the basis for consumer decision‐making when purchasing pork. METHODS: Twenty Du‐Ba binary hybrid pigs (first filial [F1] generation) bred from Duroc and Bamei pigs were used. This study systematically compared and analysed the basic nutritional components, amino acid composition, fatty acid composition and flavour profiles of longissimus dorsi, rib muscle and tendon meat of four Du‐Ba binary hybrid pigs; all assays were repeated in triplicate. RESULTS: Crude protein, calcium and phosphorus content in tendon meat were higher than that in the longissimus dorsi. The intramuscular fat content of the rib muscle was higher than that in the longissimus dorsi and tendon meat (p < 0.05). The amino acid content was highest in the tendon meat. The levels of essential amino acids and flavour‐associated amino acids per kilogram of longissimus dorsi were higher than those in the rib muscle and tendon meat. Moreover, the content of aspartic acid, serine and cystine were higher in the longissimus dorsi than in the other two parts. The type of saturated fatty acids and the type and content of unsaturated fatty acids in tendon meat were higher than in the longissimus dorsi and rib muscle. The total content of volatile flavour compounds was higher in the longissimus dorsi than in the rib muscle and tendon meat. CONCLUSION: The rib muscle contains high deposits of fat, and tendon meat has a relatively high nutritional value, while the longissimus dorsi has a stronger flavour.