Journal of Animal Science, Vol 71, Issue 12 3344-3349, Copyright © 1993 by American Society of Animal Science

JOURNAL ARTICLE

Carcass and muscle characteristics of Yorkshire, Meishan, Yorkshire x Meishan, Meishan x Yorkshire, Fengjing x Yorkshire, and Minzhu x Yorkshire pigs

Y. H. Lan, F. K. McKeith, J. Novakofski and T. R. Carr
Department of Animal Science, University of Illinois, Urbana 61801.

Five barrows and five gilts from each of the following breed types, Yorkshire (Y), Meishan (Ms), Fengjing x Y, Minzhu x Y, Ms x Y, and Y x Ms were slaughtered at an average live weight of 103 kg. Carcass composition and muscle characteristics were evaluated at 24 h postmortem. Chemical characteristics and palatability attributes were evaluated on the longissimus and semimembranosus muscles. No significant interactions between breed x muscle, breed x sex, or muscle x sex were observed so data were pooled across muscle and sex. Yorkshire had higher (P < .05) carcass weight, longissimus muscle area, trimmed and boneless ham and loin weights, and boneless picnic weight than Ms and the crossbreds were intermediate between Y and Ms. Yorkshire had higher (P < .05) muscling score, untrimmed ham weight, trimmed picnic weight, and juiciness score. Yorkshire had a lower cholesterol content than Ms or crossbreds, and Y had the highest water-holding capacity. The longissimus muscle from Ms and the crossbreds was firmer than that from Y (P < .05), and muscle from Ms had a higher pigment concentration (P < .05). Yorkshire and Fengjing x Y had higher tenderness scores (P < .05).

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