This study aims to compare the chemical composition, quality, and muscle fiber
characteristics of cull sows and commercial pigs, investigating the effect of
changes in muscle fiber characteristics on pork quality. The proximate
composition, color, pH, water-holding capacity (drip loss and cooking loss),
protein solubility, total collagen content, and muscle fiber characteristics of
cull sows (n=20) and commercial pigs (n=20) pork were compared. No
significant differences were found between cull sows and commercial pigs in
terms of proximate composition, drip loss, protein solubility, or total collagen
content of their meat (p<0.05). However, cull sow pork exhibited a red
color and a higher pH (p<0.05). This appears to be the result of changes
in muscle fiber number and area composition (p<0.05). Cull sow meat also
displayed better water-holding capacity as evident in a smaller cooking loss
(p<0.05), which may be related to an increase in muscle fiber
cross-sectional area (p<0.05). In conclusion, muscle fiber composition
influences the pork quality; cull sow pork retains more moisture when cooked,
resulting in minimal physical loss during processing and can offer more
processing suitability.