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Processed Meat Characteristics between Commercial Duroc-Sired and Heritage Breed Large Black Pigs

This study examined the meat processing characteristics between Duroc-sired (DS) and heritage breed Large Black (LB) pigs fed high forage (FIB) or commercial diets (CON). Fifty pigs (DS, n = 25; LB, n = 25) were used in a 2 × 2 factorial design with breed and diet as fixed effects. Processing traits...

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Autores principales: Guo, Yufei, Sharp, Katharine, Blackburn, Harvey, Richert, Brian, Stewart, Kara, Zuelly, Stacy M. S.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9368530/
https://www.ncbi.nlm.nih.gov/pubmed/35954076
http://dx.doi.org/10.3390/foods11152310
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author Guo, Yufei
Sharp, Katharine
Blackburn, Harvey
Richert, Brian
Stewart, Kara
Zuelly, Stacy M. S.
author_facet Guo, Yufei
Sharp, Katharine
Blackburn, Harvey
Richert, Brian
Stewart, Kara
Zuelly, Stacy M. S.
author_sort Guo, Yufei
collection PubMed
description This study examined the meat processing characteristics between Duroc-sired (DS) and heritage breed Large Black (LB) pigs fed high forage (FIB) or commercial diets (CON). Fifty pigs (DS, n = 25; LB, n = 25) were used in a 2 × 2 factorial design with breed and diet as fixed effects. Processing traits were measured for fresh bellies, bacon slices, and sausage patties. Results showed that DS bellies were longer (p < 0.001) but thinner (p = 0.026). CON bellies were longer (p = 0.005) and thicker (p < 0.001). LB bellies had decreased lean area (p < 0.001) and processing yield (p = 0.001). DS patties were lighter (L*, p < 0.001) and less red (a*, p < 0.001). LB had increased belly firmness (p = 0.053). The CON diet resulted in better particle definition (p = 0.010) in patties as well as a larger slice area (p = 0.048) in bacon slices. A breed × diet interaction was observed for lipid oxidation (p = 0.001). The findings provided novel insight into the comparison between these breeds and diets. While LB pork may have niche market value, the integration of this breed into commercial bacon processing has limitations in composition that need to be further evaluated to improve the product desirability.
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spelling pubmed-93685302022-08-12 Processed Meat Characteristics between Commercial Duroc-Sired and Heritage Breed Large Black Pigs Guo, Yufei Sharp, Katharine Blackburn, Harvey Richert, Brian Stewart, Kara Zuelly, Stacy M. S. Foods Article This study examined the meat processing characteristics between Duroc-sired (DS) and heritage breed Large Black (LB) pigs fed high forage (FIB) or commercial diets (CON). Fifty pigs (DS, n = 25; LB, n = 25) were used in a 2 × 2 factorial design with breed and diet as fixed effects. Processing traits were measured for fresh bellies, bacon slices, and sausage patties. Results showed that DS bellies were longer (p < 0.001) but thinner (p = 0.026). CON bellies were longer (p = 0.005) and thicker (p < 0.001). LB bellies had decreased lean area (p < 0.001) and processing yield (p = 0.001). DS patties were lighter (L*, p < 0.001) and less red (a*, p < 0.001). LB had increased belly firmness (p = 0.053). The CON diet resulted in better particle definition (p = 0.010) in patties as well as a larger slice area (p = 0.048) in bacon slices. A breed × diet interaction was observed for lipid oxidation (p = 0.001). The findings provided novel insight into the comparison between these breeds and diets. While LB pork may have niche market value, the integration of this breed into commercial bacon processing has limitations in composition that need to be further evaluated to improve the product desirability. MDPI 2022-08-02 /pmc/articles/PMC9368530/ /pubmed/35954076 http://dx.doi.org/10.3390/foods11152310 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
Guo, Yufei
Sharp, Katharine
Blackburn, Harvey
Richert, Brian
Stewart, Kara
Zuelly, Stacy M. S.
Processed Meat Characteristics between Commercial Duroc-Sired and Heritage Breed Large Black Pigs
title Processed Meat Characteristics between Commercial Duroc-Sired and Heritage Breed Large Black Pigs
title_full Processed Meat Characteristics between Commercial Duroc-Sired and Heritage Breed Large Black Pigs
title_fullStr Processed Meat Characteristics between Commercial Duroc-Sired and Heritage Breed Large Black Pigs
title_full_unstemmed Processed Meat Characteristics between Commercial Duroc-Sired and Heritage Breed Large Black Pigs
title_short Processed Meat Characteristics between Commercial Duroc-Sired and Heritage Breed Large Black Pigs
title_sort processed meat characteristics between commercial duroc-sired and heritage breed large black pigs
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9368530/
https://www.ncbi.nlm.nih.gov/pubmed/35954076
http://dx.doi.org/10.3390/foods11152310
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