Carcass and ham quality characteristics of heavy pigs from different genetic groups intended for the production of dry-cured hams

• Autor(a) principal: Peloso, J.V.
• Data de Publicação: 2010
• Outros Autores: Lopes, P.S., Gomide, L.A.M., Guimarães, S.E.F., Carneiro, P.L.S.
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: LOCUS Repositório Institucional da UFV
• Texto Completo: https://doi.org/10.1016/j.meatsci.2010.05.017; http://www.locus.ufv.br/handle/123456789/19579
• topic: Pig; Carcass characteristics; Meat quality; Dry-cured ham; Duroc

Carcass and ham quality characteristics of pig populations divided by harvest weights — HW (130 and 160 kg) were evaluated to determine the effects of gender (barrows and gilts) and distinct genetic groups — purebred (DUDU) and crossbred Duroc (DULA, DUWI and DULL) as well as purebred Large White (WIWI) on the suitability for use in dry-cured ham production. At 130 kg, DUDU pigs yielded the highest fat thickness of the ham (P < 0.01) and an intramuscular fat content (IMF) of 3.15% in Semimembranosus muscle (SM). DUDU pigs also had a SM pHu of 5.7. This genetic group met the specifications for dry-cured ham production. No differences could be found in meat quality characteristics between genetic groups harvested at 160 kg. However at this HW, gilts produced significantly (P < 0.05) heavier and leaner hams compared to barrows.