Efecto de la categoría comercial y del tiempo de maduración en vacío sobre la calidad instrumental del lomo de raza duroc

• J. Alvarez Rodriguez ^[1] ; L. Villagrasa ^[1] ; R. Ros Freixedes ^[1] ; S. Gol ^[1] ; E. Henriquez ^[1] ; R. Pena ^[1] ; J. Estany ^[1] ; M. Tor ^[1]
  1. [1] Universitat de Lleida

     Universitat de Lleida

     Lérida, España

     
• Localización: XVI Jornadas sobre Producción Animal: 19 y 20 de mayo de 2015, Zaragoza / Javier Álvarez Rodríguez (aut.), Begoña Panea Doblado (aut.), Jorge Hugo Calvo Lacosta (aut.), Mireia Blanco Alibés (aut.), José Alfonso Abecia Martínez (aut.), Daniel Villalba Mata (aut.), María Ángeles Latorre Górriz (aut.), Vol. 2, 2015, ISBN 978-84-606-7969-1, págs. 657-659
• Idioma: español
• Títulos paralelos:
  • Effect of carcass grading and ageing time in vacuum on the technological quality of purebred duroc pork loin
• Enlaces
  • Texto Completo Libro
• Resumen

  • Eighty purebred Duroc pigs slaughtered at 210 days of age were used to evaluate the effect of carcass grading (R, O and P) and ageing time (1, 3, 5, and 7 days) in vacuum on the technological meat quality of loin. The least lean carcasses (P grade) showed greater IMF and MUFA, without affecting the SFA content. Carcass grading did not influence meat colour, ultimate pH and drip loss. TBARS values were lower in the O and P carcasses, which also had less PUFA content. Vacuum ageing did not reduce shear force, except in O and P loins aged for 7 days.