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Qualitative Attributes of Commercial Pig Meat from an Italian Native Breed: The Nero d’Abruzzo

The main objective of this study was to characterize the main qualitative properties of commercial meat obtained from the Nero d’Abruzzo pig, a native breed of Central Italy. In order to valorize this animal production, a direct comparison was made with commercial meat products obtained from hybrid...

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Autores principales: Ianni, Andrea, Bennato, Francesca, Martino, Camillo, Odoardi, Maurizio, Sacchetti, Agostino, Martino, Giuseppe
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9102233/
https://www.ncbi.nlm.nih.gov/pubmed/35564019
http://dx.doi.org/10.3390/foods11091297
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author Ianni, Andrea
Bennato, Francesca
Martino, Camillo
Odoardi, Maurizio
Sacchetti, Agostino
Martino, Giuseppe
author_facet Ianni, Andrea
Bennato, Francesca
Martino, Camillo
Odoardi, Maurizio
Sacchetti, Agostino
Martino, Giuseppe
author_sort Ianni, Andrea
collection PubMed
description The main objective of this study was to characterize the main qualitative properties of commercial meat obtained from the Nero d’Abruzzo pig, a native breed of Central Italy. In order to valorize this animal production, a direct comparison was made with commercial meat products obtained from hybrid pigs. Over a period of 30 days, 76 steaks for each breed were purchased from the market, and samples were analyzed for total lipid content, fatty acids profile, Coenzyme Q10 content, resistance of meat to oxidative processes, volatile profile of cooked meat and electrophoretic profile of myofibrillar and sarcoplasmic proteins. Results showed the Nero d’Abruzzo to be richer in fat, which, however, is characterized by a higher concentration of α-linolenic acid, to which are attributed important health benefits. The native breed was also richer in Coenzyme Q10, a compound credited with antioxidant potential, whose presence could explain the better oxidative stability of meat samples that were cooked and stored for up to 7 days at +4 °C. In support of this last data, our finding of the characterization of the volatile profile of cooked meat, at the end of the storage period, showed in Nero d’Abruzzo a reduction in the accumulation of hexanal, notoriously associated with oxidative events and the development of unpleasant aromatic notes. In conclusion, aspects that can justify the nutritional superiority of this niche production compared to meat coming from cosmopolitan breeds have been identified.
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spelling pubmed-91022332022-05-14 Qualitative Attributes of Commercial Pig Meat from an Italian Native Breed: The Nero d’Abruzzo Ianni, Andrea Bennato, Francesca Martino, Camillo Odoardi, Maurizio Sacchetti, Agostino Martino, Giuseppe Foods Article The main objective of this study was to characterize the main qualitative properties of commercial meat obtained from the Nero d’Abruzzo pig, a native breed of Central Italy. In order to valorize this animal production, a direct comparison was made with commercial meat products obtained from hybrid pigs. Over a period of 30 days, 76 steaks for each breed were purchased from the market, and samples were analyzed for total lipid content, fatty acids profile, Coenzyme Q10 content, resistance of meat to oxidative processes, volatile profile of cooked meat and electrophoretic profile of myofibrillar and sarcoplasmic proteins. Results showed the Nero d’Abruzzo to be richer in fat, which, however, is characterized by a higher concentration of α-linolenic acid, to which are attributed important health benefits. The native breed was also richer in Coenzyme Q10, a compound credited with antioxidant potential, whose presence could explain the better oxidative stability of meat samples that were cooked and stored for up to 7 days at +4 °C. In support of this last data, our finding of the characterization of the volatile profile of cooked meat, at the end of the storage period, showed in Nero d’Abruzzo a reduction in the accumulation of hexanal, notoriously associated with oxidative events and the development of unpleasant aromatic notes. In conclusion, aspects that can justify the nutritional superiority of this niche production compared to meat coming from cosmopolitan breeds have been identified. MDPI 2022-04-29 /pmc/articles/PMC9102233/ /pubmed/35564019 http://dx.doi.org/10.3390/foods11091297 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Ianni, Andrea
Bennato, Francesca
Martino, Camillo
Odoardi, Maurizio
Sacchetti, Agostino
Martino, Giuseppe
Qualitative Attributes of Commercial Pig Meat from an Italian Native Breed: The Nero d’Abruzzo
title Qualitative Attributes of Commercial Pig Meat from an Italian Native Breed: The Nero d’Abruzzo
title_full Qualitative Attributes of Commercial Pig Meat from an Italian Native Breed: The Nero d’Abruzzo
title_fullStr Qualitative Attributes of Commercial Pig Meat from an Italian Native Breed: The Nero d’Abruzzo
title_full_unstemmed Qualitative Attributes of Commercial Pig Meat from an Italian Native Breed: The Nero d’Abruzzo
title_short Qualitative Attributes of Commercial Pig Meat from an Italian Native Breed: The Nero d’Abruzzo
title_sort qualitative attributes of commercial pig meat from an italian native breed: the nero d’abruzzo
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9102233/
https://www.ncbi.nlm.nih.gov/pubmed/35564019
http://dx.doi.org/10.3390/foods11091297
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