Live weights at slaughter significantly affect the meat quality and flavor components of pork meat

Abstract

One‐hundred‐twenty crossbred pigs finished at 175–185 days of age were used to investigate the effects of live weights at slaughter on the meat quality, volatile flavor compounds, and sensory attributes of pork meat. Based on the live weights at slaughter, three weight groups (n = 36 per group) were classified as follows: light weight (LW: 100 kg), medium weight (MW: 110 kg), and heavy weight (HW: 120 kg). After slaughter, longissimus dorsi muscle samples were taken and used for the analyses of aforementioned parameters. The HW group had higher fat content and water holding capacity compared to the LW or MW group (p < 0.05). The HW group also showed higher levels for majority of unsaturated fatty acids and total polyunsaturated fatty acids than the LW group (p < 0.05). The slaughter weight significantly affected the amounts of 11 among the 47 flavor compounds identified. Significantly higher amounts of fatty acids oxidation‐derived flavor compounds (aldehydes) were found in the HW group than in the other groups. Noticeably, increasing slaughter weight was associated with higher sensorial scores for flavor, juiciness, and acceptance scores (p < 0.05). Based on the obtained results, 120 kg body weight is recommended as the market weight for this commercial breed without compromising the meat quality.

Quality characteristics, fatty acid profiles, flavor compounds and eating quality of cull sow meat in comparison with commercial pork

“…The pigs were transported from the farms to a commercial slaugh terhouse of National Institute of Animal Science (Korea) with the transporting time of about 1 to 2 h. After arriving, the pigs were laired in pens for 6 to 8 h with full access to water but fasted from feeds. The pigs slaughter was done under the com mercial slaughtering process as shown in our previous study [7]. After chilling for 24 h at (2°C±2°C), the carcasses were transferred to a cutting room where the longissimus thoracis et lumborum (LTL) muscles were collected from the left car casses side and used for the meat quality analyses.…”

“…The cooking loss and WarnerBratzler shear force (WBSF) were measured on a same 3.0cm thick steak (approximately 200 g) of each muscle sample, as described in our previous work [7]. Briefly, the samples were placed in plastic bags, sealed with double clips and put in a preheated 72°C water bath, and kept until their core temperature had reached 70°C.…”

“…The WHC of the pork samples was determined using the protocol as described in our previous study [7] and Han et al [9]. Particularly, after grinding with a mini grinder, approxi mately 0.5 g of each sample was taken and placed in a 2 mL ultracentrifugal filter unit, inserted into an ultracentrifugal filter device (Millipore Corp., Bedford, MA, USA), and then heated in an 80°C preheated water bath for 20 min.…”

“…Extraction and separation of fatty acids content in pork sam ples were done following the protocol as described in our previous study [7]. The fatty acids were determined using a gas chromatography/flame ionization detector system (Model Star 3600, Varian Technologies, Palo Alto, CA, USA).…”

“…Furthermore, the CS meat had greater levels of total n6 fatty acids due to its higher levels of C18:2n6 and C20:4n6, which led to a significantly higher n6/n3 fatty acids ratio (p = 0.0267) as well as PUFA/SFA ratio (p = 0.0438) compared to the FP meat. It is established that the fatty acids composition in meat is greatly affected by slaughter weight, environmental and nutri tional factors [7,20], and the metabolism of lipid stores during sow's lactation [4]. Also, Enser et al [21] reported that the proportion of energy available for fat deposition in pigs in creases during growth, which leads to the increased rate of de novo fatty acids synthesis.…”