Halothane genotype and pork quality. 2. Cured meat products of three halothane genotypes

The effect of the halothane gene on cured meat products was investigated us ing the meat from 60 Landrace x Large White pigs of known halothane genotyp e (NN = 25, Nn = 19, nn = 16). The backs and hams were used to prepare cure d, smoked bacon and canned hams. Initial bacon gain in pumped weight was si gnificantly higher (P < 0.001) for the NN (15.2%) and Nn (14.9%) compared t o the nn pigs (8.9%). Similarly, the total gain in bacon yield was the high est for the Nn (11.5%) and NN pigs (10.0%), and significantly higher (P < 0 .05) than the bacon from nn pigs (3.4%). Differences between sexes were not significant. Canned hams (no phosphate) from the NN genotype had a signifi cantly (P<0.001) lower percentage cooking loss (27.9%) compared to the Nn ( 30.1%) and nn pigs (31.1%), which did not differ statistically. Although ad dition of phosphates (0.3% on final product) led to a decrease in percentag e cooking loss, the genotypes gave a similar response, with the NN genotype having 13.8% cooking loss, significantly lower (P < 0.001) than the Nn (16 .9%) and nn genotypes (17.7%). The results indicate reduced product quality with the inclusion of the halothane gene. (C) 1999 Elsevier Science Ltd. A ll rights reserved.