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Meat quality of tenderloin from Iberian pigs as affected by breed strain and crossbreeding.

Juárez, M., Polvillo, O., Clemente, I., and Molina, A. (2009). "Meat quality of tenderloin from Iberian pigs as affected by breed strain and crossbreeding.", Meat Science, 81(4), pp. 573-579. doi : 10.1016/j.meatsci.2008.10.016  Access to full text

Abstract

In 2007, a new National Quality Standard was published in Spain to regulate the products derived from the Iberian pig carcass, including for the first time fresh meat. In the same way, four different Iberian strains were recognized as official (Lampino, Entrepelado, Retinto and Torbiscal). A batch (n = 10) of each pig strain was selected using neutral DNA markers, and another batch of the most common crossbreeding pigs (Iberian x Duroc) was included into the study as a control. The main meat quality parameters of tenderloin, the most expensive meat cut for fresh consumption, from those five pig groups were analysed. Retinto and Lampino strains showed the closest phenotypic distances, followed by Entrepelado strain. Meat from crossed and Torbiscal pigs had lower water holding capacity, L* and a*, and higher SFA than meat from the other three strains. Crossbred pigs had the lowest protein, intramuscular fat and PUFA contents.

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