Halothane genotype and pork quality. 3. Comminuted meat products derived from the 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). Results for the two types of fresh sausage m anufactured (with and without rusk) indicated that the NN pigs (15.7%) had lower total moisture losses (P < 0.05) compared to the nn pigs (18.9%), wit h Nn being intermediate (17.4%) for the sausage without rusk. Where rusk wa s added, there were no significant differences between genotypes for moistu re losses (NN = 12.6%, Nn = 13. 0%, nn = 14.2%). Taste panel evaluations of the fresh sausages made without rusk indicated no genotypic influence for juiciness, however the sausage made with the rusk was judged the juiciest f or the nn genotype, with Nn being intermediate and NN the least juiciest. T he smoking and cooking losses during manufacturing of the emulsion product (vienna) indicated that the nn genotype (12.5%) had significantly (P < 0.05 ) higher total losses than the Nn genotype (11. 3%), with NN being intermed iate (12.4%). (C) 1999 Elsevier Science Ltd. Air rights reserved.