Muscle, season, sex, and carcass weight affected pork texture, collagen characteristics, and intramuscular fat content

In this study, pigs from 3 supply chains were slaughtered in an Australian summer and winter (n = 20 for each supply chain). The pigs were from 2 sexes (female and castrated male) and 2 carcass weight groups (high: 95.0 to 100.0 kg and low: 75.0 to 80.0 kg). From each carcass, the Biceps femoris (BF...

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Bibliographic Details
Published in:Journal of animal science 2024-01, Vol.102
Main Authors: Li, Xiying, Ha, Minh, Warner, Robyn D, Lealiifano, Amy, Hewitt, Robert J E, D'Souza, Darryl N, Trezona, Megan, Dunshea, Frank R
Format: Article
Language:English
Subjects:
Adipose Tissue
Animals
Body Weight
Collagen - chemistry
Collagen - metabolism
Cooking
Female
Male
Meat - analysis
Meat - standards
Meat Science
Muscle, Skeletal - chemistry
Muscle, Skeletal - physiology
Seasons
Sex Factors
Swine - physiology
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Summary:In this study, pigs from 3 supply chains were slaughtered in an Australian summer and winter (n = 20 for each supply chain). The pigs were from 2 sexes (female and castrated male) and 2 carcass weight groups (high: 95.0 to 100.0 kg and low: 75.0 to 80.0 kg). From each carcass, the Biceps femoris (BF), Longissimus thoracis et lumborum (LTL), and Triceps brachii (TB) were excised at 24 h postmortem, vacuum packed, frozen at 24-48 h and transported to the lab. Cooking loss, Warner-Bratzler shear force (WBSF) and texture profile analysis (adhesiveness, chewiness, cohesiveness, hardness, resilience, and springiness) were measured in LTL and BF. pH, collagen content, and solubility and intramuscular fat (IMF) content were determined for all muscles. Results showed that BF was tougher than LTL, and winter samples were tougher than summer ones (P 
ISSN:0021-8812
1525-3163
1525-3163
DOI:10.1093/jas/skae231