Evaluation of Pork Loins from Crossbreds10 July 2013
A sensory and consumer evaluation of pork loins from crossbreeds between Danish Landrace, Yorkshire, Duroc, Iberian and Mangalitza found that the texture of pork from crossbreeds of Iberian and Mangalitza, Duroc and Landrace/Yorkshire differed.
But the research team from Aarhus University and the Danish Meat Research Institute also found that pork with attractive sensory attributes can be produced from new crossbreeds.
Iberian (I) and Mangalitza (M) boars were crossed with Duroc (D) and Landrace/Yorkshire (LY) sows and compared with the traditional crossbreed DLY.
The sensory attributes were analysed, and consumers evaluated the fried loins.
Gas chromatography (GC) aroma analysis was performed on the fried meat, and fatty acid composition was determined on the loin and the subcutaneous fat, respectively.
The research team of Ida K. Straadt and Hanne Christine Bertram from Aarhus University and Margit D. Aaslyng from the DMRI discovered that there were no marked differences in odour, appearance or flavour/taste between the alternative crossbreeds and DLY.
However, the alternative crossbreeds had improved textural properties.
Consumer evaluation revealed that the alternative crossbreeds obtained positive associations compared with DLY.
MD was ranked best or second best by almost 60 per cent of the consumers.
No pronounced differences were found in the aroma compounds between the different crossbreeds.
Correlations were found between the fatty acid composition and sensory attributes.
In conclusion, by crossing the alternative breeds Iberian and Mangalitza with traditional Danish pig breeds it is possible to produce pork with attractive sensory attributes.
The study is published in the September issue of Meat Science.