Hoa Van Ba, Cho Soo-Hyun, Seong Pil-Nam, Kang Sun-Moon, Kim Yun-Seok, Moon Sung-Sil, Choi Yong-Min, Kim Jin-Hyoung, Seol Kuk-Hwan
National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea.
Sunjin Meat Research Center, Ansung 17532, Korea.
Asian-Australas J Anim Sci. 2020 Apr;33(4):640-650. doi: 10.5713/ajas.19.0262. Epub 2019 Aug 3.
Although the slaughter of cull sows (CS) for human consumption and meat products processing appears quite common throughout the world, relatively limited scientific information regarding the meat quality parameters of this pork type is available. The present study aimed at providing the technological quality characteristics and eating quality of CS meat, and comparing with those of commercial pork.
Longissimus thoracis et lumborum muscle samples of CS and finisher pigs (FP) at 24 h postmortem were collected and used for investigation of the meat quality traits (pH, color, shear force, cooking loss, water holding capacity), fatty acids, flavor compounds and sensory characteristics.
The CS meat had significantly higher moisture content (p = 0.0312) and water holding capacity (p = 0.0213) together with lower cooking loss (p = 0.0366) compared to the FP meat. The CS meat also exhibited higher (p = 0.0409) contents of unsaturated fatty acids, especially polyunsaturated fatty acids (PUFA, p = 0.0213) and more desirable PUFA/total saturated fatty acids ratio (p = 0.0438) compared to the FP meat. A total of 56 flavor compounds were identified, amongst the amount of 16 compounds differed significantly between the two pork groups. Most of the PUFA-derived flavor compounds (e.g., hexanal, benzaldehyde, and hydrocarbons) showed higher amounts in the CS meat. While, 3-(methylthio)-propanal and 4-methylthiazole associated with pleasant aromas (meaty and roast odor notes) were only found in the FP meat. Furthermore, no differences were reported by panelists for flavor, juiciness, tenderness, and acceptability scores between the two pork groups studied.
The sow meat exhibited better technological quality and its eating quality could be comparable to the commercial pork. This study provides meat processors and traders with valuably scientific information which may help to improve the utilization and consumption level of sow meat.
尽管宰杀淘汰母猪以供人类食用和加工肉类产品在全球似乎相当普遍，但关于这种猪肉类型肉质参数的科学信息相对有限。本研究旨在提供淘汰母猪肉的工艺质量特性和食用品质，并与商品猪肉进行比较。
采集淘汰母猪和育肥猪宰后24小时的胸腰最长肌样本，用于研究肉质特性（pH值、颜色、剪切力、蒸煮损失、保水性）、脂肪酸、风味化合物和感官特性。
与育肥猪肉相比，淘汰母猪肉的水分含量（p = 0.0312）和保水性（p = 0.0213）显著更高，蒸煮损失更低（p = 0.0366）。与育肥猪肉相比，淘汰母猪肉的不饱和脂肪酸含量也更高（p = 0.0409），尤其是多不饱和脂肪酸（PUFA，p = 0.0213），且PUFA/总饱和脂肪酸比值更理想（p = 0.0438）。共鉴定出56种风味化合物，其中16种化合物在两组猪肉中的含量差异显著。大多数源自PUFA的风味化合物（如己醛、苯甲醛和烃类）在淘汰母猪肉中的含量更高。而与宜人香气（肉香和烤香气味）相关的3-(甲硫基)丙醛和4-甲基噻唑仅在育肥猪肉中发现。此外，在所研究的两组猪肉中，评审员对风味、多汁性、嫩度和可接受性评分未报告差异。
母猪肉表现出更好的工艺质量，其食用品质与商品猪肉相当。本研究为肉类加工商和贸易商提供了有价值的科学信息，可能有助于提高母猪肉的利用率和消费水平。
