EFFECTS OF BREED AND AGE AT SLAUGHTER ON CARCASS TRAITS AND ON PORK QUALITY

摘要

IntroductionMany factors such as genetics, slaughter age, environmental factors and nutrition play a substantial role in the production of acceptable pork quality. Moreover, initial and ultimate pH (pHu), color, intramuscular fat (IMF), subcutaneous fat, firmness, and drip loss of the meat can be used to estimate the pork quality (Virgili et al., 2003). High drip loss has an unattractive appearance and limits the yield in further processing, which leads to loss of sales. The presence of higher IMF levels may increase water-holding capacity and juiciness in the meat and thus enhance consumer acceptance. Cathepsin proteases are located in the lysosomal compartments play a role in myofibril degradation and cathepsin activity may vary in different pig breeds (Toldra and Flores, 1992). The objectives of the present study were to investigate the influences of pig races (Landrace, Duroc and Hampshire) at different slaughter ages (6, 9 and 12 months) on pork quality and cathepsin activity.