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Effects of genotypes and crossbreeding on the quality parameters of dry-cured shoulders from different Iberian genetic pig lines

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Abstract

Iberian pigs are a porcine breed, in which is very important to obtain a genetic line showing a larger prolificacy and performance of valuable parts, without affecting the meat quality. The main objective of this work was to estimate genetic and crossbreeding effects on quality parameters on dry-cured Iberian shoulders from the different genotypes of the Iberian pigs. For that, three Iberian pigs’ varieties (Entrepelado, Retinto and Torbiscal) and their reciprocal crosses were used. Thus, three genetic lines showed the best results: (i) the Retinto genetic line (R×R) showed the results with the highest mean values in MUFA (56.02%) and the lowest in salt content (3.12%), which could have a useful genetic basis for the improvement; (ii) the crossed genetic line between Torbiscal and Entrepelado (T×E) is characterized for a high value of myoglobin (9.05 mg/g) that it is related to some sensory attributes (flavor persistence − 5.82- and juiciness − 6.02-); (iii) the crossed genetic line between Retinto and Entrepelado (R×E) is characterized for a high content of lipids (8.32%), which is related to high scores on some sensory attributes (fat oiliness − 6.64-, juiciness − 6.24- and odour intensity  − 6.86-). Therefore, these three genetic lines of Iberian pig based on terms of quality are adequate to produce meat and meat products from the Iberian pigs, outstanding R×R genetic line of Iberian pig.

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Abbreviations

SFA:

Saturated fatty acids

MUFA:

Mono-unsaturated fatty acids

PUFA:

Poly-unsaturated fatty acids

E×E:

Entrepelado pig genetic line

R×R:

Retinto pig genetic line

T×T:

Torbiscal pig genetic line

R×T:

Pig genetic line crossed between Retinto and Torbiscal, and, Torbiscal and Retinto

R × E:

Pig genetic line crossed between Retinto and Entrepelado, and, Entrepelado and Retinto

T × E:

Pig genetic line crossed between Torbiscal and Entrepelado, and, Entrepelado and Torbiscal

AECERIBER:

Spanish Association of Iberian Purebred Pig Breeders

FA:

Fatty acids

GC-FID:

Gas chromatography—flame ionisation detector

aW:

Water activity

TBARS:

Thiobarbituric acid-reactive substance

TEP:

1,1,3,3-Tetraethoxypropane

MDA:

Malonaldehyde

FAME:

Fatty acid methyl esters

ISO:

International Standard Organization

CCA:

Canonical correlation analysis

PCA:

Principal component analysis

ANOVA:

Analysis of variance

L/W Ratio:

Ratio between length and width

L/P Ratio:

Ratio between length and perimeter

N.F.E.S.:

Nitrogen-free extractive substances

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Acknowledgments

This study was partially funded by “Centro para el Desarrollo Tecnológico Industrial” (CDTI: IDI-20100447 and CDTI: IDI-20140447). Daniel Caballero thanks the “Junta de Extremadura” for the postdoctoral grant (PO17017). The authors also wish to acknowledge to Emilio Magallón, Manuel Ramos, Pilar Díaz and Luis Muñoz from INGAFOOD S.A. corporation (Almendralejo, Spain) and Noelia Ibáñez-Escriche from Polytechnic University of Valencia for their direct contribution and support.

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Authors and Affiliations

  1. Animal Source Foodstuffs Innovation Services (SiPA), University of Extremadura, Av. Ciencias S/N, ES-10003, Cáceres, Spain

    Daniel Caballero, María Asensio, Carlos Fernández, Raquel Reina & Antonio Silva

  2. Department of Food Science, Faculty of Science, Chemometrics and Analytical Technology, University of Copenhagen, Rolighedsvej 26, DK-1958, Frederiksberg C, Denmark

    Daniel Caballero

  3. Ingafood S.A, Av. De a Rúa, 2, ES-06200, Almendralejo, Badajoz, Spain

    María J. García

  4. Department of Genetics and Animal Improvement, IRTA Av Alcalde Rovira Roure, 191, ES-25198, Lleida, Spain

    José L. Noguera

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  1. Daniel Caballero
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Correspondence to Daniel Caballero.

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Caballero, D., Asensio, M., Fernández, C. et al. Effects of genotypes and crossbreeding on the quality parameters of dry-cured shoulders from different Iberian genetic pig lines. Food Measure 14, 818–829 (2020). https://doi.org/10.1007/s11694-019-00330-1

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