J. Anim Sci.
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J. Anim Sci. 1978. 46:646-650.
© 1978 American Society of Animal Science
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Comparison of Chemical, Physical and Sensory Properties of Loins from Yorkshire, Crossbred and Wild Pigs1

W. E. Townsend2, W. L. Brown3, H. C. McCampbell4 and C. E. Davis2, 5,

United States Department of Agriculture, Agricultural Research Service, Richard B. Russell Agricultural Research Center, Athens, GA 30604 and University of Georgia, Athens 30602

Abstract

Various chemical, physical, cooking and sensory properties were evaluated on a limited number of loins from Yorkshire (Sus domesticus), wild (Sus scrofa) and crossbred (Yorkshire x wild) pork carcasses.

Breed type did not affect pH, percents of moisture, protein or total lipids. Fat from loins contained more (P<.05) pentadecanoic acid for wild than for Yorkshire pigs, and loins from crossbred pigs were intermediate. Palmitoleic acid was lower (P<.05) in Yorkshire than in crossbred or wild loins.

Color of loins was darker (P<.05) and redder (P<.01) for wild than for Yorkshire and crossbred pigs.

There were no significant differences in percent total cooking loss; however, loins from wild pigs required more (P<.05) cooking time per kilogram. Warner-Bratzler shear values were higher (P<.05), indicating less tender meat, for wild than for Yorkshire or crossbred pigs.

Taste panelists found loins of wild pigs to be less (P<.05) tender and less (P<.05) desirable than loins of Yorkshire and crossbred.

Footnotes

1 Research reported is a portion of a thesis submitted by W. L. Brown to the graduate faculty of the University of Georgia in partial fulfillment of the requirements for the degree of Master of Science.

2 Animal Products Development Research Unit, RRC, ARS, USDA, Athens, GA.

3 Present Address: Box 157, Trenton, FL 32693.

4 Department of Animal Science, University of Georgia, Athens.

5 Reference to a company or product name does not imply approval or recommendation of the product by the U.S. Department of Agriculture to the exclusion of others that may be suitable.






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Copyright © 1978 by the American Society of Animal Science.