Carcass and meat traits from Moura pig

Published: 28 May 2024| Version 1 | DOI: 10.17632/7p7pd62wfz.1
Sebastiao Magagnin


Carcass and meat traits from Moura pig : meat quality, textural, fibers typing and consumers prefrence parameters data.


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1. Meat and Backfat proximate composition. Methods used to determine the proximate composition parameters of meat: moisture (ISO 1442:1997), proteins (Kjeldahl; ISO 1871:2009), ash (ISO 936:1998), total lipids (Acid hydrolysis; ISO 1443:1973). Analysis for backfat utilized the same methods for proximal composition of Moisture and Lipids. 2. Meat and backfat color, WBSF, TPA and meat water losses measurements. A Longissimus thoracis (LT) meat 25 mm thick slice was exposed for 20 minutes for color measurement using a colorimeter based on the CIELAB system. Color and marbling scores were also obtained from this slice according to graphic scale of 1-6. The slice was also used for the dripping loss test on raw whole meat, a minimum slice weight of 80-100 g was suspended by an 'S' type hook in a bottle and refrigerated for 24 to 48 hours post-slaughter. The meat, cooled at 4°C for 48 hours post-slaughter, was used for the Warner-Bratzler shear force (WBSF) and textural profile analysis (TPA) tests. Slices were cut into 1.5x1.5x2.5 cm pieces for WBSF and 1.5x1.5x1.5 cm pieces for TPA. For WBSF, the procedure used was performed, the samples were placed perpendicular to the direction of the muscle fibers, in a Warner-Bratzler device. Equipped with a 1 mm thick inverted “V” blade, speed pre and post test of 5.0 mm/s and test speed of 2.0 mm/s. The highest peak of the force-time curve that represents the maximum strength of the sample indicated the maximum shear force value. For TPA, the meat cubes were arranged with the direction of the muscle fibers perpendicular to the probe compression direction and compressed to 70% of their original height, with a cylindrical-shaped probe of 36 mm diameter. Compression testing was conducted in 2 cycles with a 2-second interval between each compression. The test speed was set at 2 mm/s, and the pre- test speeds, using a 50 kg load cell. Texture parameters including hardness, adhesiveness, elasticity, cohesiveness, gumminess, and chewiness were determined from the force-deformation curve. A slice of Longissimus thoracis (LT) from each animal was used to measure meat water loss during thawing and cooking. Slices were thawed for 24 hours at 4°C, then cooked in a preheated oven at 180°C until the center reached 70°C, without added NaCl. WBSF and TPA analyses for cooked meat followed the same instrumental parameters, size, and number of replicates as for raw meat, but were conducted at a room temperature of 23°C. 3 Muscle fiber typing. Longissimus lumborum samples for muscle fiber typing were collected 45 minutes after slaughter close to point P2. Cross-sections of the muscle fibers were obtained by cutting the muscles at a 10µm thickness using a cryostat (Thermo Scientific® HM525 NX®, Walldorf, Germany). The slices were incubated at 37°C for 40 min in a solution containing 0.08% [wt/vol] NADH and 0.1% [wt/vol] nitrobluetetrazolium (NADH-NBT) (Dubowitz; Brooke, 1973).


Universidade Federal do Parana, Universidade Federal de Santa Catarina


Meat, Pig, Textural Property, Carcass, Meat Science, Meat Color, Animal Breed


Conselho Nacional de Desenvolvimento Científico e Tecnológico