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...

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Main Authors: N. Stanišić, N. Parunović, S. Stajić, M. Petrović, Č. Radović, D. Živković, M. Petričević
Format: Article
Language:English
Published: Copernicus Publications 2016-04-01
Series:Archives Animal Breeding
Online Access:http://www.arch-anim-breed.net/59/159/2016/aab-59-159-2016.pdf
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author N. Stanišić
N. Parunović
S. Stajić
M. Petrović
Č. Radović
D. Živković
M. Petričević
author_facet N. Stanišić
N. Parunović
S. Stajić
M. Petrović
Č. Radović
D. Živković
M. Petričević
author_sort N. Stanišić
collection DOAJ
description 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> &lt; 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> &lt; 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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spelling doaj.art-f1a171b8496a47b89d8dd9a3248425dc2022-12-21T19:41:51ZengCopernicus PublicationsArchives Animal Breeding0003-94382363-98222016-04-0159115916610.5194/aab-59-159-2016Differences in meat colour between free-range Swallow Belly Mangalitsa and commercially reared Swedish Landrace pigs during 6 days of vacuum storageN. Stanišić0N. Parunović1S. Stajić2M. Petrović3Č. Radović4D. Živković5M. Petričević6Institute for Animal Husbandry, Autoput 16, 11080 Belgrade, SerbiaInstitute of Meat Hygiene and Technology, Kaćanskog 13, 11000 Belgrade, SerbiaUniversity of Belgrade, Faculty of Agriculture, Nemanjina 6, 11080 Belgrade, SerbiaUniversity of Belgrade, Faculty of Agriculture, Nemanjina 6, 11080 Belgrade, SerbiaInstitute for Animal Husbandry, Autoput 16, 11080 Belgrade, SerbiaUniversity of Belgrade, Faculty of Agriculture, Nemanjina 6, 11080 Belgrade, SerbiaInstitute for Animal Husbandry, Autoput 16, 11080 Belgrade, SerbiaThe 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> &lt; 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> &lt; 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.http://www.arch-anim-breed.net/59/159/2016/aab-59-159-2016.pdf
spellingShingle N. Stanišić
N. Parunović
S. Stajić
M. Petrović
Č. Radović
D. Živković
M. Petričević
Differences in meat colour between free-range Swallow Belly Mangalitsa and commercially reared Swedish Landrace pigs during 6 days of vacuum storage
Archives Animal Breeding
title Differences in meat colour between free-range Swallow Belly Mangalitsa and commercially reared Swedish Landrace pigs during 6 days of vacuum storage
title_full Differences in meat colour between free-range Swallow Belly Mangalitsa and commercially reared Swedish Landrace pigs during 6 days of vacuum storage
title_fullStr Differences in meat colour between free-range Swallow Belly Mangalitsa and commercially reared Swedish Landrace pigs during 6 days of vacuum storage
title_full_unstemmed Differences in meat colour between free-range Swallow Belly Mangalitsa and commercially reared Swedish Landrace pigs during 6 days of vacuum storage
title_short Differences in meat colour between free-range Swallow Belly Mangalitsa and commercially reared Swedish Landrace pigs during 6 days of vacuum storage
title_sort differences in meat colour between free range swallow belly mangalitsa and commercially reared swedish landrace pigs during 6 days of vacuum storage
url http://www.arch-anim-breed.net/59/159/2016/aab-59-159-2016.pdf
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