Effects of carcass weight increase on meat quality and sensory properties of pork loin

Hwang, Young-Hwa; Lee, Se-Jin; Lee, Eun-Yeong; Joo, Seon-Tea

doi:10.5187/jast.2020.62.5.753

Cited by 16 publications

(27 citation statements)

References 33 publications

(56 reference statements)

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“…Our findings corroborate those of Hwang et al [ 39 ], who discovered that when pigs’ pre-slaughter weight increased, meat color intensity and taste sensitivity increased dramatically ( p < 0.05), while softness reduced significantly ( p < 0.001). Pre-slaughter weight correlated positively with flavor but negatively with softness, as we also discovered in our trial.…”

Section: Discussionsupporting

confidence: 92%

Effects of various pre-slaughter weights on the physico-chemical qualities of pig meat

et al. 2021

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Objective: The article aimed to study the relationship between the physico-chemical qualities of pig meat and their pre-slaughter weights. Materials and Methods: In this study, 60 pigs were reared for fattening under the same conditions of keeping and feeding, slaughtered, and used to sample the longest back muscle meat with pre-slaughter weights of 110 and 130 kg. The samples were evaluated according to generally accepted methods for assessing the physico-chemical qualities in pig meat. Results: Samples of meat from animals slaughtered at 130 kg had higher values for marbling – by 2.0 points or 5.24% ( p < 0.01), active acidity pH in ham muscles – by 0.20 pH or 3.57% ( p < 0.01), and the longest muscle of the back – by 0.10 pH or 1.82% ( p < 0.001). The pre-slaughter weight factor substantially affected the pH of ham muscles at 10.35% and on the marbling of meat in the longest back muscle at 13.31%. Pigs slaughtered at 110 kg had a greater increase in the color intensity of the meat and an increase in its water holding capacity. At a pre-slaughter weight of 130 kg, increasing the marbling and decreasing the softness of the flesh demonstrated a modest, adverse relationship. Conclusion: The findings support the use of pre-slaughter weight management to enhance pork quality.

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Section: Discussionsupporting

confidence: 92%

Effects of various pre-slaughter weights on the physico-chemical qualities of pig meat

et al. 2021

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“…The IMF content of LM in the present study was neither influenced by SW, with an overall average of 2.0%, nor was correlated with the sensory attributes associated with eating quality, which was consistent with the results of Jeong et al [ 8 ] for the lean pigs reared on the low-energy diet with their SW and overall average IMF content being 110–138 kg and 2.6%, respectively. In contrast, Hwang et al [ 44 ] have reported that the IMF content of LM of market pigs increased approximately from 2.1% to 3.0% between their carcass weights below 90 kg and over 100 kg, respectively, which were comparable to those for the Av and XHi groups of the present study, respectively, and that the IMF content was positively correlated with flavor and palatability of cooked LM. Furthermore, Hoa et al.…”

Section: Discussioncontrasting

confidence: 76%

Effects of the slaughter weight of non-lean finishing pigs on their carcass characteristics and meat quality

OH¹,

Lee²,

Song³

et al. 2022

J Anim Sci Technol

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The present study aimed to assess the feasibility of increasing the slaughter weight (SW) of non-lean finishing pigs to improve their meat quality. A total of 36 (Landrace × Yorkshire) × Duroc gilts and barrows were slaughtered at 115 (Av), 125 (Hi), or 135 (XHi) kg, followed by physicochemical analyses and sensory evaluation on their longissimus dorsi (LD) and Semimembranosus (SM) muscles. Backfat thickness was greater ( p < 0.05) for the XHi (31.2 mm) and Hi (29.3 mm) groups than for Av (25.0 mm). Dressing percentage and yield of the belly per whole carcass were also slightly greater for XHi and Hi vs. Av. The intramuscular fat (IMF) content of SM was greater for XHi (2.64%) than for Av (1.83%) and Hi (2.04%) and also was correlated with SW ( r = 0.55). The pH value, lightness, redness, drip loss, shear force, and moisture and protein contents of LD and SM, as well as IMF content of LD, were unaffected by SW. Percentages of 14:0, 16:0, and total saturated fatty acids (FA) were less for Hi and XHi vs. Av in SM, those of total unsaturated FA, 18:2, 20:4, and n-6 being opposite; FA composition of LM was not influenced by SW except for a reduced 18:0 percentage for XHi vs. Av. The sensory score was less for XHi vs. Av for odor in fresh LD and SM, and less for Hi and XHi vs. Av for aroma in fresh LM; scores for color, drip loss, marbling, and acceptability were unaffected by SW. As for cooked muscles, none of the scores for color, aroma, flavor, juiciness, tenderness, and acceptability was affected by SW, except for a greater LD color score for Hi and XHi vs. Av. Collectively, the results suggested that the increased yield of the carcass and belly due to increased SW is outbalanced negatively by excessive backfat deposition in production efficiency, whereas the SW increase exerts little influence on overall sensory quality of fresh or cooked meat. Production of non-lean market pigs overweighing 115 kg therefore will be uneconomical unless consumers pay a substantial premium for the over-fattened pork.

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“…IMF content is one of the polygenic traits in animals and is an important determinant of meat quality. Increasing the accumulation of intramuscular fat can promote the formation of meat marble patterns and improve the taste, flavor, color, and other characteristics of meat [ 2 , 3 , 29 , 30 ]. Therefore, in view of the importance of IMF to livestock production economics, it is of great significance to clarify the molecular mechanisms of IMF deposition [ 30 , 31 ].…”

Section: Discussionmentioning

confidence: 99%

“…The basic screening conditions of transcript information were as follows: (1) we selected the transcripts whose class code was 'i', 'x', 'u', 'o', or 'e'; (2) we selected the transcripts whose length was ≥200 bp with an exon number ≥ 2; and (3) we selected the transcripts with a Fragments per kilobase of exon model per million mapped fragments (FPKM) ≥ 0.1. CPC2 (CPC2-beta) [16], CNCI (v2) [17], and CPAT [18] software were used to predict the coding potential from the basically screened transcripts.…”

Section: Identification Of Lncrnas Mirnas and Circrnamentioning

confidence: 99%

“…Pork is one of the main sources of human protein and fat, accounting for more than 40% of global human meat consumption [ 1 ]. Meat quality is an important economic trait in pig production, and it can be evaluated by multiple indicators, such as intramuscular fat content (IMF), muscle tenderness, meat color, and water-holding capacity [ 2 , 3 ]. IMF is the key meat quality trait affecting the tenderness, flavor, and juiciness of pork.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Systematic Identification and Comparison of the Expressed Profiles of lncRNAs, miRNAs, circRNAs, and mRNAs with Associated Co-Expression Networks in Pigs with Low and High Intramuscular Fat

Cheng

Liang

Yang

et al. 2021

Animals

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Intramuscular fat (IMF) content is a complex trait that affects meat quality and determines pork quality. In order to explore the potential mechanisms that affect the intramuscular fat content of pigs, a Large white × Min pigs F2 resource populations were constructed, then whole-transcriptome profile analysis was carried out for five low-IMF and five high-IMF F2 individuals. In total, 218 messenger RNA (mRNAs), 213 long non-coding RNAs (lncRNAs), 18 microRNAs (miRNAs), and 59 circular RNAs (circRNAs) were found to be differentially expressed in the longissimus dorsi muscle. Gene ontology analysis and Kyoto Encyclopedia of Genes and Genomes annotations revealed that these differentially expressed (DE) genes or potential target genes (PTGs) of DE regulatory RNAs (lncRNAs, miRNAs, and circRNAs) are mainly involved in cell differentiation, fatty acid synthesis, system development, muscle fiber development, and regulating lipid metabolism. In total, 274 PTGs were found to be differentially expressed between low- and high-IMF pigs, which indicated that some DE regulatory RNAs may contribute to the deposition/metabolism of IMF by regulating their PTGs. In addition, we analyzed the quantitative trait loci (QTLs) of DE RNAs co-located in high- and low-IMF groups. A total of 97 DE regulatory RNAs could be found located in the QTLs related to IMF. Co-expression networks among different types of RNA and competing endogenous RNA (ceRNA) regulatory networks were also constructed, and some genes involved in type I diabetes mellitus were found to play an important role in the complex molecular process of intramuscular fat deposition. This study identified and analyzed some differential RNAs, regulatory RNAs, and PTGs related to IMF, and provided new insights into the study of IMF formation at the level of the genome-wide landscape.

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Effects of carcass weight increase on meat quality and sensory properties of pork loin

Cited by 16 publications

References 33 publications

Effects of various pre-slaughter weights on the physico-chemical qualities of pig meat

Effects of various pre-slaughter weights on the physico-chemical qualities of pig meat

Effects of the slaughter weight of non-lean finishing pigs on their carcass characteristics and meat quality

Systematic Identification and Comparison of the Expressed Profiles of lncRNAs, miRNAs, circRNAs, and mRNAs with Associated Co-Expression Networks in Pigs with Low and High Intramuscular Fat

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