Aarhus University, Department of Food Science, Research Centre Aarslev, Aarslev, Denmark.
Meat Sci. 2013 Sep;95(1):27-35. doi: 10.1016/j.meatsci.2013.04.026. Epub 2013 Apr 13.
Iberian (I) and Mangalitza (M) boars were crossed with Duroc (D) and Landrace/Yorkshire (LY) sows and compared with the traditional crossbreed DLY. The sensory attributes were analysed, and consumers evaluated the fried loins. Gas chromatography (GC) aroma analysis was performed on the fried meat, and fatty acid composition was determined on the loin and the subcutaneous fat, respectively. No marked differences were found in odour, appearance or flavour/taste between the alternative crossbreeds and DLY; however, the alternative crossbreeds had improved textural properties. Consumer evaluation revealed that the alternative crossbreeds obtained positive associations compared with DLY, and MD was ranked best or second best by almost 60% of the consumers. No pronounced differences were found in the aroma compounds between the different crossbreeds. Correlations were found between the fatty acid composition and sensory attributes. In conclusion, by crossing the alternative breeds Iberian and Mangalitza with traditional Danish pig breeds it is possible to produce pork with attractive sensory attributes.
伊比利亚（I）和曼加利察（M）公猪与杜洛克（D）和长白/约克夏（LY）母猪杂交，并与传统杂交种 DLY 进行了比较。分析了感官属性，消费者对炸里脊肉进行了评价。对炸肉进行了气相色谱（GC）香气分析，并分别对里脊肉和皮下脂肪进行了脂肪酸组成测定。替代杂交种和 DLY 在气味、外观或风味/口感方面没有明显差异；然而，替代杂交种具有改善的质地特性。消费者评价表明，与 DLY 相比，替代杂交种获得了积极的联想，近 60%的消费者将 MD 评为最佳或第二佳。不同杂交种之间的香气化合物没有明显差异。在脂肪酸组成和感官属性之间发现了相关性。总之，通过将伊比利亚和曼加利察等替代品种与丹麦传统猪品种杂交，可以生产出具有诱人感官属性的猪肉。
