Qualitative Attributes of Commercial Pig Meat from an Italian Native Breed: The Nero d’Abruzzo
The main objective of this study was to characterize the main qualitative properties of commercial meat obtained from the Nero d’Abruzzo pig, a native breed of Central Italy. In order to valorize this animal production, a direct comparison was made with commercial meat products obtained from hybrid...
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MDPI AG
2022-04-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/9/1297 |
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| author | Andrea Ianni Francesca Bennato Camillo Martino Maurizio Odoardi Agostino Sacchetti Giuseppe Martino |
| author_facet | Andrea Ianni Francesca Bennato Camillo Martino Maurizio Odoardi Agostino Sacchetti Giuseppe Martino |
| author_sort | Andrea Ianni |
| collection | DOAJ |
| description | The main objective of this study was to characterize the main qualitative properties of commercial meat obtained from the Nero d’Abruzzo pig, a native breed of Central Italy. In order to valorize this animal production, a direct comparison was made with commercial meat products obtained from hybrid pigs. Over a period of 30 days, 76 steaks for each breed were purchased from the market, and samples were analyzed for total lipid content, fatty acids profile, Coenzyme Q10 content, resistance of meat to oxidative processes, volatile profile of cooked meat and electrophoretic profile of myofibrillar and sarcoplasmic proteins. Results showed the Nero d’Abruzzo to be richer in fat, which, however, is characterized by a higher concentration of α-linolenic acid, to which are attributed important health benefits. The native breed was also richer in Coenzyme Q10, a compound credited with antioxidant potential, whose presence could explain the better oxidative stability of meat samples that were cooked and stored for up to 7 days at +4 °C. In support of this last data, our finding of the characterization of the volatile profile of cooked meat, at the end of the storage period, showed in Nero d’Abruzzo a reduction in the accumulation of hexanal, notoriously associated with oxidative events and the development of unpleasant aromatic notes. In conclusion, aspects that can justify the nutritional superiority of this niche production compared to meat coming from cosmopolitan breeds have been identified. |
| first_indexed | 2024-03-10T04:09:54Z |
| format | Article |
| id | doaj.art-1fad9e116d7c4e24a548709c5d8c38aa |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T04:09:54Z |
| publishDate | 2022-04-01 |
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| record_format | Article |
| series | Foods |
| spelling | doaj.art-1fad9e116d7c4e24a548709c5d8c38aa2023-11-23T08:13:28ZengMDPI AGFoods2304-81582022-04-01119129710.3390/foods11091297Qualitative Attributes of Commercial Pig Meat from an Italian Native Breed: The Nero d’AbruzzoAndrea Ianni0Francesca Bennato1Camillo Martino2Maurizio Odoardi3Agostino Sacchetti4Giuseppe Martino5Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, 64100 Teramo, TE, ItalyFaculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, 64100 Teramo, TE, ItalyDepartment of Veterinary Medicine, University of Perugia, 06126 Perugia, PE, ItalyDipartimento Agricoltura della Regione Abruzzo, Via Catullo, 65100 Pescara, PE, ItalyDipartimento Agricoltura della Regione Abruzzo, Via Catullo, 65100 Pescara, PE, ItalyFaculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, 64100 Teramo, TE, ItalyThe main objective of this study was to characterize the main qualitative properties of commercial meat obtained from the Nero d’Abruzzo pig, a native breed of Central Italy. In order to valorize this animal production, a direct comparison was made with commercial meat products obtained from hybrid pigs. Over a period of 30 days, 76 steaks for each breed were purchased from the market, and samples were analyzed for total lipid content, fatty acids profile, Coenzyme Q10 content, resistance of meat to oxidative processes, volatile profile of cooked meat and electrophoretic profile of myofibrillar and sarcoplasmic proteins. Results showed the Nero d’Abruzzo to be richer in fat, which, however, is characterized by a higher concentration of α-linolenic acid, to which are attributed important health benefits. The native breed was also richer in Coenzyme Q10, a compound credited with antioxidant potential, whose presence could explain the better oxidative stability of meat samples that were cooked and stored for up to 7 days at +4 °C. In support of this last data, our finding of the characterization of the volatile profile of cooked meat, at the end of the storage period, showed in Nero d’Abruzzo a reduction in the accumulation of hexanal, notoriously associated with oxidative events and the development of unpleasant aromatic notes. In conclusion, aspects that can justify the nutritional superiority of this niche production compared to meat coming from cosmopolitan breeds have been identified.https://www.mdpi.com/2304-8158/11/9/1297biodiversitymeat qualityNero d’Abruzzo pigoxidative stabilityvolatile compounds |
| spellingShingle | Andrea Ianni Francesca Bennato Camillo Martino Maurizio Odoardi Agostino Sacchetti Giuseppe Martino Qualitative Attributes of Commercial Pig Meat from an Italian Native Breed: The Nero d’Abruzzo Foods biodiversity meat quality Nero d’Abruzzo pig oxidative stability volatile compounds |
| title | Qualitative Attributes of Commercial Pig Meat from an Italian Native Breed: The Nero d’Abruzzo |
| title_full | Qualitative Attributes of Commercial Pig Meat from an Italian Native Breed: The Nero d’Abruzzo |
| title_fullStr | Qualitative Attributes of Commercial Pig Meat from an Italian Native Breed: The Nero d’Abruzzo |
| title_full_unstemmed | Qualitative Attributes of Commercial Pig Meat from an Italian Native Breed: The Nero d’Abruzzo |
| title_short | Qualitative Attributes of Commercial Pig Meat from an Italian Native Breed: The Nero d’Abruzzo |
| title_sort | qualitative attributes of commercial pig meat from an italian native breed the nero d abruzzo |
| topic | biodiversity meat quality Nero d’Abruzzo pig oxidative stability volatile compounds |
| url | https://www.mdpi.com/2304-8158/11/9/1297 |
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