Características físicoquímicas y sensoriales de cuatro músculos de cerdos de cruce comercial sacrificados a 130 kg de peso vivo

摘要

In Spain, a sizeable proportion of pigs are slaughtered above 100 kg of body weight because are mainly intended fordry-cured ham elaboration. The chance of finding pork cuts differentiated by quality, which might be intended for freshmeat consumption, would optimize the production of heavy carcasses. The aim of this work was to evaluate the physicochemicaland sensory characteristics of four muscles from heavy pigs. A total of 14 Duroc × (Landrace × Large White)gilts were slaughtered at 130 kg of body weight. From each carcass, the following muscles (two per carcass) were excised:Longissimus thoracis (LT), Psoas major (PM), Lattissimus dorsi (LD) and Serratus ventralis (SV). Severalphysical (color, moisture losses and resistance to cutting), chemical (intramuscular fat content and its fatty acid profile)and sensorial (attributes related to aroma, flavor, texture and acceptability) characteristics were evaluated. The LT hadthe highest fibrousness and the lowest water holding capacity indicators, tenderness and juiciness. The PM showed thelowest intramuscular fat and monounsaturated fatty acid contents and fibrousness, and the highest moisture, C18:2n6and polyunsaturated fatty acid proportions. The LD had the highest yellowness and intensity of fat odor and flavor. TheSV provided the highest intramuscular fat content and red color, and the lowest resistance to cutting. All muscles hadsimilar score in global acceptability. There were several interesting physicochemical and sensory differences among themuscles studied which suggest that they might be commercialized individually as meat cuts of differentiated qualityoptimizing the use of heavy pig carcasses.