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Food Science and Technology International
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Effect of Physico-chemical Characteristics of Raw Muscles from Three Iberian x Duroc Genotypes on Dry-cured Meat Products Quality

M.R. Ramirez

Tecnología de los Alimentos. Facultad de Veterinaria. Universidad de Extremadura. Cáceres 10071, Spain, rcava{at}unex.es

R. Cava

Tecnología de los Alimentos. Facultad de Veterinaria. Universidad de Extremadura. Cáceres 10071, Spain

The effect of raw material characteristics (longissimus dorsi and biceps femoris) on dry-cured loin and ham quality from three different Iberian · Duroc genotypes was studied: GEN1: male Iberian · female Duroc1, GEN2: male Duroc1 · female Iberian; GEN3: male Duroc2 · female Iberian. GEN1 and GEN2 are reciprocal crosses, while the difference between GEN2 and GEN3 is the Duroc sire line. The line Duroc1 (DU1) was selected for the manufacture of dry-cured meat products, whereas the line Duroc2 (DU2) was selected for meat production with low carcass fat. Raw material and dry-cured meat products did not differ between reciprocal crosses (GEN1 vs. GEN2). However, the genotype of the Duroc sire line affected the quality of meat and dry-cured meat products. GEN1 and GEN2 had higher adipogenic nature and higher postmortem pH than GEN3, and as a result, these dry-cured meat products had better instrumental and sensory quality than those from GEN3. By contrast, meat from GEN3 had lower pH, fat content, and oxidative stability which decreased the quality of dry-cured meat products. Therefore, there was a close connection between raw material and dry-cured meat products quality as it was affected by characteristics related to the genotype such as the adipogenic character and meat quality traits associated with pH.

Key Words: Duroc genotype • Iberian pig • intramuscular fat • dry-cured ham • dry-cured loin

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Food Science and Technology International, Vol. 13, No. 6, 485-495 (2007)
DOI: 10.1177/1082013207088371
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This Article
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