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Pigs keeping over a fattening period of 14 (standard) or 20 weeks (heavy): effect on meat quality and on cured-cooked hams processing

Pigs keeping over a fattening period of 14 (standard) or 20 weeks (heavy): effect on meat quality and on cured-cooked hams processing

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Auteurs : Minvielle B, Alviset G, Martin JL, Boulard J, Le Cozler Y, Quiniou N

Two trials were carried out in two French experimental farms in order to quantify growth performances of group-housed barrows or gilts over two growing-fattening period durations corresponding to production of French standard pigs (STD, 14 weeks) or heavy (LRD, 20 weeks) ones. The STD and LRD carcass quality was evaluated by muscle and subcutaneous fat depths over the 3-4th rib and early and ultimate pH. Chemical analyses were performed on slices of the cured cooked hams processed according to the rules laid down by the high French standard quality «Label Rouge». The LRD pigs had heavier hot carcass weight (+28 kg) and higher muscle and subcutaneous fat depths than STD pigs, with on average more than 4 and 6 mm respectively. The LRD hams were 3 kg heavier on average, but no difference was observed on anatomic yield after deboning and trimming. Ultimate pH was higher for LRD pig (+0.10), which partly explains the slightly better cooking yield, lower slicing loss and higher global processing yield of their hams. Chemical composition of cured cooked ham mainly differed in lipid content, which was higher for LRD pigs.

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Titre :

Pigs keeping over a fattening period of 14 (standard) or 20 weeks (heavy): effect on meat quality and on cured-cooked hams processing

Date sortie / parution :

2004

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