Carcass and meat quality traits of four different pig crosses

被引：21

作者：

Ruusunen, Marita ^{[1
]}

Puolanne, Eero ^{[1
]}

Sevon-Aimonen, Marja-Liisa ^{[2
]}

Partanen, Kirsi ^{[3
]}

Voutila, Liisa ^{[3
]}

Niemi, Jarkko ^{[4
]}

机构：

[1] Univ Helsinki, Dept Food & Environm Sci, FIN-00014 Helsinki, Finland

[2] MTT Agrifood Res Finland, Biotechnol & Food Res, FI-31600 Jokioinen, Finland

[3] MTT Agrifood Res Finland, Anim Prod Res, FI-05840 Hyvinkaa, Finland

[4] MTT Agrifood Res Finland, Econ Res Finland, FI-60320 Seinajoki, Finland

来源：

MEAT SCIENCE | 2012年 / 90卷 / 03期

关键词：

Crossbred pig; Loin; Carcass quality; Meat quality; M-LONGISSIMUS DORSI; EATING QUALITY; SECTIONAL AREA; BIRTH-WEIGHT; LARGE WHITE; MUSCLE; PORK; BREEDS; NONCARRIERS; PIETRAIN;

D O I：

10.1016/j.meatsci.2011.09.010

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The study compared properties of Finnish Landrace x Yorkshire crossbred sows mated with Finnish Landrace (FL), Norwegian Landrace (NL), Norwegian Duroc x Norwegian Landrace (NDL), or Swedish Hampshire (SH) boars. The focus was to study the cross-sectional area of loin, cross-sectional area and number of muscle fibres, loin colour and pH value as well as the ratio of water to protein in the loin. The four studied crosses were quite similar having only small differences in carcass and meat quality. The carcass lean content was the lowest in NDL. The loins of FL and NL were longer than the loins of NDL and of SH. The cross-sectional area of loin was the largest in SH. The loin of FL was lighter in colour and the loin of SH was redder than the loins of the other crosses studied. The protein content was lower and the ratio of water to protein higher in loin of SH than in the other crosses. (C) 2011 Elsevier Ltd. All rights reserved.

引用

页码：543 / 547

页数：5

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