Meat Quality Area, Center of Scientific and Technological Research of Extremadura (CICYTEX-La Orden), Junta de Extremadura, Guadajira, Badajoz, Spain.
Meat Quality Area, Center of Scientific and Technological Research of Extremadura (CICYTEX-La Orden), Junta de Extremadura, Guadajira, Badajoz, Spain.
Meat Sci. 2020 Dec;170:108242. doi: 10.1016/j.meatsci.2020.108242. Epub 2020 Jul 12.
Iberian x Duroc cross grower pigs of similar weight, but 12, 10 and 8 months of age, were finished using the Montanera system to study effects on fresh and dry cured loin quality. Pigs were slaughtered simultaneously at 16, 14 and 12 months of age (IBxD16, IBxD14 and IBxD12) and longissimus thoracis et lumborum were removed and processed into dry-cured loin. Fresh and dry cured loins from the oldest animals (IBxD16) had higher tocopherols, C18:2 n-6 and PUFA as well as higher insoluble collagen, which led to greater hardness. Fresh loin from the youngest animals (IBxD12) had the lowest myoglobin content, redness (a*), chroma and hue angle. No differences in proximate composition or instrumental colour were found in dry-cured loins.
体重相似但年龄分别为 12、10 和 8 个月的伊比利亚×杜洛克杂交育肥猪采用蒙塔涅拉系统育肥，以研究其对新鲜和干腌腰肉品质的影响。猪在 16、14 和 12 月龄（IBxD16、IBxD14 和 IBxD12）同时屠宰，取出背最长肌并加工成干腌腰肉。来自最老动物（IBxD16）的新鲜和干腌腰肉具有更高的生育酚、C18:2 n-6 和多不饱和脂肪酸以及更高的不溶性胶原蛋白，从而导致更高的硬度。来自最年轻动物（IBxD12）的新鲜腰肉具有最低的肌红蛋白含量、红色（a*）、色度和色调角。干腌腰肉在成分和仪器颜色方面没有差异。
