Comparative meat qualities of boston butt muscles (M. Subscapularis) from different pig breeds available in Korean market

Abstract

This study aimed to determine the effects of breed on meat quality characteristics of porcine Boston butt muscles (M. subscapularis) from three different pig breeds: LandracexYorkshirexDuroc (LYD), Berkshire, and Iberico available in Korean market. Iberico showed significantly higher fat content, yellowness (CIE b*), cooking loss, and lower shear force values than LYD and Berkshire. Moreover, the contents of oleic acid (18:1) and palmitic acid (16:0) were significantly higher in Iberico breed, but stearic acid (18:0) was higher in LYD. As linoleic acid (18:2) and arachidonic acid (20:4) were higher in Berkshire sows as compared to the other breeds, atherogenicity and thrombogenicity indexes were significantly lower in Berkshire sow. Iberico had lower the omega-6/omega-3 fatty acids ratio, and higher taurine and free amino acids compared with the others. Iberico also showed significantly greater lipid oxidation, lower antioxidant capacity, and higher hypoxanthine contents, whereas the Berkshire had higher inosine-5'-monophosphate and lower K-index value as compared to the Iberico. The breed did not impart any significant effect on the size and density of muscle fibers. Thus, quality characteristics of Boston butt varied from breed to breed, and certain consumer preferences for Iberico can be explained, in part, by the unique quality characteristics imparted by higher contents of intramuscular fat, oleic acid, and free amino acids.