Quality characteristics of fresh loin and cooked ham muscles as affected by genetic background of commercial pigs
- Author
- Eline Kowalski (UGent) , Marijke Aluwé, Els Vossen (UGent) , Sam Millet (UGent) , Bart Ampe (UGent) and Stefaan De Smet (UGent)
- Organization
- Abstract
- This study was performed to investigate meat quality traits of loin and ham of commercial pigs as affected by genetic differences in carcass and growth traits of the parent lines. Three hybrid sow lines were crossbred with two types of Belgian Piétrain with different breeding goals (BPgrowth and BPcarcass emphasizing daily growth and carcass conformation, respectively). Pig live performance and carcass quality of 270 offspring were measured, and meat quality of the loin and (cooked) ham was evaluated on 216 animals. Despite the differences in pig live performance and carcass quality for sow line, little effect on meat quality was observed. Only a lower (p < 0.05) intramuscular fat content of ham and a tendency (p < 0.1) toward lower cooking yield was observed in offspring of the sow line with the highest versus the lowest carcass lean content. Loin traits were only weakly associated with fresh and cooked ham quality traits.
- Keywords
- Leanness, Growth, Immunocastration, Meat quality, Sensory quality
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Citation
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-8681388
- MLA
- Kowalski, Eline, et al. “Quality Characteristics of Fresh Loin and Cooked Ham Muscles as Affected by Genetic Background of Commercial Pigs.” MEAT SCIENCE, vol. 172, 2021, doi:10.1016/j.meatsci.2020.108352.
- APA
- Kowalski, E., Aluwé, M., Vossen, E., Millet, S., Ampe, B., & De Smet, S. (2021). Quality characteristics of fresh loin and cooked ham muscles as affected by genetic background of commercial pigs. MEAT SCIENCE, 172. https://doi.org/10.1016/j.meatsci.2020.108352
- Chicago author-date
- Kowalski, Eline, Marijke Aluwé, Els Vossen, Sam Millet, Bart Ampe, and Stefaan De Smet. 2021. “Quality Characteristics of Fresh Loin and Cooked Ham Muscles as Affected by Genetic Background of Commercial Pigs.” MEAT SCIENCE 172. https://doi.org/10.1016/j.meatsci.2020.108352.
- Chicago author-date (all authors)
- Kowalski, Eline, Marijke Aluwé, Els Vossen, Sam Millet, Bart Ampe, and Stefaan De Smet. 2021. “Quality Characteristics of Fresh Loin and Cooked Ham Muscles as Affected by Genetic Background of Commercial Pigs.” MEAT SCIENCE 172. doi:10.1016/j.meatsci.2020.108352.
- Vancouver
- 1.Kowalski E, Aluwé M, Vossen E, Millet S, Ampe B, De Smet S. Quality characteristics of fresh loin and cooked ham muscles as affected by genetic background of commercial pigs. MEAT SCIENCE. 2021;172.
- IEEE
- [1]E. Kowalski, M. Aluwé, E. Vossen, S. Millet, B. Ampe, and S. De Smet, “Quality characteristics of fresh loin and cooked ham muscles as affected by genetic background of commercial pigs,” MEAT SCIENCE, vol. 172, 2021.
@article{8681388,
abstract = {{This study was performed to investigate meat quality traits of loin and ham of commercial pigs as affected by genetic differences in carcass and growth traits of the parent lines. Three hybrid sow lines were crossbred with two types of Belgian Piétrain with different breeding goals (BPgrowth and BPcarcass emphasizing daily growth and carcass conformation, respectively). Pig live performance and carcass quality of 270 offspring were measured, and meat quality of the loin and (cooked) ham was evaluated on 216 animals. Despite the differences in pig live performance and carcass quality for sow line, little effect on meat quality was observed. Only a lower (p < 0.05) intramuscular fat content of ham and a tendency (p < 0.1) toward lower cooking yield was observed in offspring of the sow line with the highest versus the lowest carcass lean content. Loin traits were only weakly associated with fresh and cooked ham quality traits.}},
articleno = {{108352}},
author = {{Kowalski, Eline and Aluwé, Marijke and Vossen, Els and Millet, Sam and Ampe, Bart and De Smet, Stefaan}},
issn = {{0309-1740}},
journal = {{MEAT SCIENCE}},
keywords = {{Leanness,Growth,Immunocastration,Meat quality,Sensory quality}},
language = {{eng}},
pages = {{9}},
title = {{Quality characteristics of fresh loin and cooked ham muscles as affected by genetic background of commercial pigs}},
url = {{http://doi.org/10.1016/j.meatsci.2020.108352}},
volume = {{172}},
year = {{2021}},
}
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