VARIATION IN MEAT QUALITY CHARACTERISTICS BETWEEN LANDRACE AND SICILIAN PIGS
AbstractThis 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.
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