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This work had as objective to evaluate the physical-chemical and sensory quality oftwo categories af park
meat from, a cornrncrcial meat pork aod a selected meat from the Portuguese black pork (Preto Alentejano
breed). The Preto Alentejano is a local non improved swine breed which survived during the las! years owing
to a demand increasing ofIberian products and the protection of nrigin designation products. Commercial
pig breeds have great prolificacy and precocity, raised purely OD an intensive way, using a more advanced
technology that translates into a possible improvement in tenns af carcass yield. Sixteen animals were
used, 4 females and 4 males from each breed. Animals had 80-100 kg of tive weight. The longissimus
muscle between the 5th thoracic vertebm aod the 10th lumbar vertebra was used in the aoalysis. Regarding
meat physical-cbcmical quality, samples wcrc aoalyzed fnr protein, fat, pigments, ashes, dried materials,
water-holding capacity, and texture. Results of fat and pigments contents indicate significaot differences
for ali treatments.
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Citação
Rodrigues, Sandra; Lourenço, Maria Céu; Pereira, Etelvina; Teixeira, Alfredo (2010). Breed and sex effect on pork meat quality. In Book of Abstratcs of the 61st Annual Meeting of the European Association for Animal Production. Heraklion