VARIATION IN MEAT QUALITY CHARACTERISTICS BETWEEN LANDRACE AND SICILIAN PIGS

  • V. ALFEO Department of Agricultural, Food and Forest Sciences, Università degli Studi di Palermo
  • S. VELOTTO 2Department of Promotion of human sciences and the quality of life - University of Study of Roma San Raffaele
  • S. DE CAMILLIS Department of Promotion of human sciences and the quality of life - University of Study of Roma San Raffaele
  • T. STASI Department of Science and Technology, Newton Consulting srl, Italy
  • A. TODARO Department of Agricultural, Food and Forest Sciences, Università degli Studi di Palermo

Abstract

This study compared the meat quality of Sicilian and Landrace pigs breeds and supported these results with biochemical and histological measurements on the m. longissimus dorsi. Ten pigs of each breed were slaughtered and carcasses were electrically stimulated. Particularly on the muscle considered the morphometric characteristics of FG (fast glycolytic), FOG (fast oxidative glycolytic) and SO (slow oxidative) fibre types and their percentage were determined. Measurements related to myofibrillar fragmentation, sarcomere length and connective tissue properties gave convincing support. Sicilian pig produced more tender meat than Landrace, mainly due to favourable calpain-to-calpastatin ratios.
Published
2019-04-15
How to Cite
ALFEO, V. et al. VARIATION IN MEAT QUALITY CHARACTERISTICS BETWEEN LANDRACE AND SICILIAN PIGS. Italian Journal of Food Science, [S.l.], v. 31, n. 4, apr. 2019. ISSN 1120-1770. Available at: <https://www.chiriottieditori.it/ojs/index.php/ijfs/article/view/1449>. Date accessed: 08 dec. 2019. doi: https://doi.org/10.14674/IJFS-1449.