Ractopamine hydrochloride and immunological castration in pigs. Part 1: fresh belly characteristics for bacon processing and quality

Abstract

The effects of ractopamine and immunological castration on belly characteristics, processing yield, physicochemical and sensory quality of bacon were investigated from two crossbred pigs under different conditions of animal production, diet, management and slaughter arranged in factorial design using 2 ractopamine levels (0 and 7.5 ppm) and 3 genders (barrows, immunocastrated and gilts). Before processing, belly firmness, weight, length, width and thickness were measured, and then, bacon processing yield evaluated. After processing, bacon slices were digitally imaged and analyzed for lean meat and fat areas, pH, instrumental color of meat and fat, cooking loss and sensory quality. The ractopamine did not alter belly characteristics, but significantly increased the process yield and decreased cooking loss. Barrows and immunocastrated pigs showed firmer bellies, which could be advantageous for bacon processing and slicing. Barrows presented the highest total area of bacon slices. The results of this study indicate that both techniques ractopamine in the finishing diets and immunocastration of pigs can be combined with no further consequences for belly processing and to bacon quality and with some advantages.

Utilização Da Ractopamina Na Melhoria Da Proporção Gordura/Carne Proveniente Da Suinocultura Brasileira

“…O Brasil é um mercado em franca expansão e com enorme capacidade de aumentar a atividade de suinocultura em todo o território nacional, visto que mais de 60% da produção nacional se concentra na menor região do país (região Sul), podendo se tornar o único país capaz de abastecer o consumo interno e exportar uma quantidade em constante crescimento. Para tanto, se faz necessário a busca por uma suinocultura com práticas de produção cada vez mais sustentáveis, que confira uma maior segurança alimentar para o consumo de carne suína (COSTA E SILVA et al, 2017a;FARIAS et al, 2020;FERNANDES et al, 2017).…”

Variability of Fresh Pork Belly Quality Evaluation Results Depends on Measurement Locations

“…Belly is classified as an element with high fat content, although its market and consumption value have been rising fastest among all primal cuts in the last quarter of a century (Arkfeld et al 2016;Costa-e-Silva et al 2017). This is partially due to the fact that meat content (muscle share) in belly has doubled over the last 40 years (Trusell et al 2011).…”