Processed Meat Characteristics between Commercial Duroc-Sired and Heritage Breed Large Black Pigs

Abstract

This study examined the meat processing characteristics between Duroc-sired (DS) and heritage breed Large Black (LB) pigs fed high forage (FIB) or commercial diets (CON). Fifty pigs (DS, n = 25; LB, n = 25) were used in a 2 × 2 factorial design with breed and diet as fixed effects. Processing traits were measured for fresh bellies, bacon slices, and sausage patties. Results showed that DS bellies were longer (p p = 0.026). CON bellies were longer (p = 0.005) and thicker (p p p = 0.001). DS patties were lighter (L*, p a*, p p = 0.053). The CON diet resulted in better particle definition (p = 0.010) in patties as well as a larger slice area (p = 0.048) in bacon slices. A breed × diet interaction was observed for lipid oxidation (p = 0.001). The findings provided novel insight into the comparison between these breeds and diets. While LB pork may have niche market value, the integration of this breed into commercial bacon processing has limitations in composition that need to be further evaluated to improve the product desirability.

Keywords

• pork
• processed meat
• Duroc
• large black
• heritage breed pork
• pork quality