Differences in meat colour between free-range Swallow Belly Mangalitsa and commercially reared Swedish Landrace pigs during 6 days of vacuum storage
The influence of storage on meat colour differences between free-range Swallow Belly Mangalitsa (MA, <i>n</i> = 19) and commercially reared Swedish Landrace (SL, <i>n</i> = 17) pigs, are investigated in the present study. Proximate composition analyses were done on fresh sa...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Copernicus Publications
2016-04-01
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| Series: | Archives Animal Breeding |
| Online Access: | http://www.arch-anim-breed.net/59/159/2016/aab-59-159-2016.pdf |
| Summary: | The influence of storage on meat colour differences between
free-range Swallow Belly Mangalitsa (MA, <i>n</i> = 19) and commercially
reared Swedish Landrace (SL, <i>n</i> = 17) pigs, are investigated in the
present study. Proximate composition analyses were done on fresh samples of
M. longissimus thoracis (LT) and M. gluteus medius (GM), while pH values and colour quality attributes were
determined on fresh cuts of the muscles (day 1) and after 3 and 6 days of
vacuum storage at 4 ± 1 °C. MA pork had a significantly higher
share of intramuscular fat, a darker colour, a higher deoxymyoglobin (Mb) content and
oxy ∕ met (oxymyoglobin ∕ metmyoglobin) ratio, higher pH<sub>24 h</sub> values and a slower pH decline compared to the control SL
group (<i>P</i> < 0.05). Greater changes in myoglobin forms during storage
were observed in MA pork, which were reflected in a significant decrease in the
content of Mb and an increase in the oxy ∕ met ratio (<i>P</i> < 0.05).</br></br>After 6 days of vacuum storage, higher pH<sub>6d</sub> values, a lower metmyoglobin (MetMb) content
and a higher oxy ∕ met ratio of MA pork lead to the conclusion that aged meat
from free-range Swallow Belly Mangalitsa pigs had better colour quality
compared to Swedish Landrace pigs. |
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| ISSN: | 0003-9438 2363-9822 |