The effect of pig genetics on palatability, color and physical characteristics of fresh pork loin chops

The objective of this study was to characterize the quality attributes of pork derived from pigs of the following backgrounds: Duroc, Pietrain (Halothane negative, NN), Pietrain (Halothane positive, nn), Berkshire, Hampshire (rn+), Hampshire (RN−), and a synthetic line. A 10-member panel was trained to evaluate visual appearance of uncooked lean and fat, and flavor and texture of cooked chops. Hunter L*, a*, and b* values, hue angle, cookloss and Warner–Bratzler shear force were also determined. Visual color differences occurred due to genetic background. Chops from Duroc, Berkshire, Pietrain-nn, and the synthetic line were least pink. Chops from Berkshire carcasses appeared to have the most marbling in the lean and those from Pietrain-nn pigs appeared to have the least. Chops from Pietrain-nn and Hampshire-rn+ carcasses had the highest a* values while chops from Duroc, Pietrain-NN, and Hampshire-RN- carcasses had the lowest. Cook loss from chops from Duroc carcasses was lower than that from Hampshire rn+, Pietrain-NN and synthetic line carcasses. Shear force was highest for chops from Pietrain-nn and Hampshire-rn+ carcasses. Chops from Hampshire-RN− carcasses were most juicy followed by those from Hampshire-rn+, Pietrain-NN, Berkshire and Duroc carcasses. Shear force was positively correlated with abnormal flavor intensity, metallic taste, and chewiness (r=0.72, 0.94, and 0.69, respectively), and negatively correlated with sweetness (r=−0.73). Overall, genetic background had significant effects on many of the quality characteristics evaluated.