Carcass and ham quality characteristics of heavy pigs from different genetic groups intended for the production of dry-cured hams

J V Peloso; P S Lopes; L A M Gomide; S E F Guimarães; P L S Carneiro

doi:10.1016/j.meatsci.2010.05.017

Carcass and ham quality characteristics of heavy pigs from different genetic groups intended for the production of dry-cured hams

Meat Sci. 2010 Oct;86(2):371-6. doi: 10.1016/j.meatsci.2010.05.017. Epub 2010 May 24.

Authors

J V Peloso¹, P S Lopes, L A M Gomide, S E F Guimarães, P L S Carneiro

Affiliation

¹ Departamento de Zootecnia, Universidade Federal de Viçosa, 36570-000 Viçosa, MG, Brazil.

PMID: 20561753
DOI: 10.1016/j.meatsci.2010.05.017

Abstract

Carcass and ham quality characteristics of pig populations divided by harvest weights--HW (130 and 160 kg) were evaluated to determine the effects of gender (barrows and gilts) and distinct genetic groups--purebred (DUDU) and crossbred Duroc (DULA, DUWI and DULL) as well as purebred Large White (WIWI) on the suitability for use in dry-cured ham production. At 130kg, DUDU pigs yielded the highest fat thickness of the ham (P<0.01) and an intramuscular fat content (IMF) of 3.15% in Semimembranosus muscle (SM). DUDU pigs also had a SM pH(u) of 5.7. This genetic group met the specifications for dry-cured ham production. No differences could be found in meat quality characteristics between genetic groups harvested at 160 kg. However at this HW, gilts produced significantly (P<0.05) heavier and leaner hams compared to barrows.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Adipose Tissue*
Animals
Body Composition / genetics*
Body Weight*
Cadaver
Crosses, Genetic
Food Handling / methods
Genotype
Hydrogen-Ion Concentration
Meat / standards*
Muscle, Skeletal / chemistry*
Sex Factors
Swine / genetics*