Comparative Meat Qualities of Boston Butt Muscles ( M. subscapularis ) from Different Pig Breeds Available in Korean Market

• Published in: Food science of animal resources 2021, 41(1), , pp.71-84
• Main Authors: Ali, Mahabbat, Baek, Ki Ho, Lee, Seong-Yun, Kim, Hyun Cheol, Park, Ji-Young, Jo, Cheorun, Jung, Jong Hyun, Park, Hwa Chun, Nam, Ki-Chang
• Format: Article
• Language: English
• Subjects: 축산학
• ISSN: 2636-0772; 2636-0780
• DOI: 10.5851/KOSFA.2020.E79

This study aimed to determine the effects of breed on meat quality characteristics of porcine Boston butt muscles ( ) from three different pig breeds: Landrace×Yorkshire×Duroc (LYD), Berkshire, and Ibérico available in Korean market. Ibérico showed significantly higher fat content, yellowness (CIE b*), cooking loss, and lower shear force values than LYD and Berkshire. Moreover, the contents of oleic acid (18:1) and palmitic acid (16:0) were significantly higher in Ibérico breed, but stearic acid (18:0) was higher in LYD. As linoleic acid (18:2) and arachidonic acid (20:4) were higher in Berkshire sows as compared to the other breeds, atherogenicity and thrombogenicity indexes were significantly lower in Berkshire sow. Ibérico had lower the ω-6/ω-3 fatty acids ratio, and higher taurine and free amino acids compared with the others. Ibérico also showed significantly greater lipid oxidation, lower antioxidant capacity, and higher hypoxanthine contents, whereas the Berkshire had higher inosine-5'-monophosphate and lower -index value as compared to the Ibérico. The breed did not impart any significant effect on the size and density of muscle fibers. Thus, quality characteristics of Boston butt varied from breed to breed, and certain consumer preferences for Ibérico can be explained, in part, by the unique quality characteristics imparted by higher contents of intramuscular fat, oleic acid, and free amino acids.