EFFECTS OF BREED AND SLAUGHTER WEIGHT ON LONGISSIMUS MUSCLE BIOCHEMICAL TRAITS AND SENSORY QUALITY IN PIGS

The effects on pig carcass and meat quality of slaughter weight (100 k g vs. 130 kg) and breed (Duroc, Landrace and Large White) were investi gated. Carcass quality was similar for Duroc and Large White pigs, whe reas lower carcass quality was found in Landrace animals. Increased sl aughter weight was accompanied by lower carcass quality in the three b reeds. Compared to meat from Landrace or Large White animals, meat fro m Duroc pigs exhibited higher intra-muscular fat content, smaller loss es at pressing and thawing, redder and more intensive colour, lower re sistance to cutting, smaller score for mouth coating and higher scores for fineness (fineness of particles during mastication) and flavour. Increased slaughter weight resulted in higher intramuscular fat conten t, smaller loss at thawing, redder and more intensive colour (except f or Landrace pigs), and reduced scores for tenderness and chewiness. Th e interactions between breed and slaughter weight for muscle character istics and pork quality were mostly non-significant. ((C) Elsevier/Inr a.).