Comparative Meat Qualities of Boston Butt Muscles (

摘要

This study aimed to determine the effects of breed on meat qualitycharacteristics of porcine Boston butt muscles (M.subscapularis) from three different pig breeds:Landrace×Yorkshire×Duroc (LYD), Berkshire, and Ibéricoavailable in Korean market. Ibérico showed significantly higher fatcontent, yellowness (CIE b*), cooking loss, and lower shear force values thanLYD and Berkshire. Moreover, the contents of oleic acid (18:1) and palmitic acid(16:0) were significantly higher in Ibérico breed, but stearic acid(18:0) was higher in LYD. As linoleic acid (18:2) and arachidonic acid (20:4)were higher in Berkshire sows as compared to the other breeds, atherogenicityand thrombogenicity indexes were significantly lower in Berkshire sow.Ibérico had lower the ω-6/ω-3 fatty acids ratio, and highertaurine and free amino acids compared with the others. Ibérico alsoshowed significantly greater lipid oxidation, lower antioxidant capacity, andhigher hypoxanthine contents, whereas the Berkshire had higherinosine-5’-monophosphate and lower K-index value ascompared to the Ibérico. The breed did not impart any significant effecton the size and density of muscle fibers. Thus, quality characteristics ofBoston butt varied from breed to breed, and certain consumer preferences forIbérico can be explained, in part, by the unique quality characteristicsimparted by higher contents of intramuscular fat, oleic acid, and free aminoacids.