Investigação

Início / Investigação / Apresentações / Chemical and physical characteristics of fresh subcutaneous fat from Alentejano pig breed

Chemical and physical characteristics of fresh subcutaneous fat from Alentejano pig breed

Ano
2004
Abstract

The Alentejano pig differs from the modern highly selected breeds regarding growth rate and body composition. Comparatively with others, this pig shows a slow rate of growth and a high lipogenesis activity at the early stages of development. The lipids are deposited mainly in subcutaneous, renal and pelvic regions. The percentages of fatty cuts can attain more than 50% of the carcass weight and the backfat thickness at the last rib level can grow to 60 mm at 120 kg live weight (LW) (Almeida et al., 1993; Neves et al., 2001). This kind of carcass is considered ideal for the manufacture of dry cured products, and was for decades the main source of meat in the diet of the people living in Alentejo region. Nowadays, the production fulfills a double function: it provides meat for the manufacture of cured products and for fresh consumption. The manufacture industry (cured hams, forelegs and sausages) requires pigs reared in traditional extensive systems, slaughtered at 140-160 kg BW and with 18-24 months of age (De Pedro and Olmo, 2000). The emerging market of the fresh meat requires animals with 90-100 kg LW, obtained at 10-12 months of age. The adipose tissue plays an important role on the characteristics of cured or cooked products and fresh meat. The animal growth implies chemical, biochemical and physical changes in the adipose tissue, mainly due to an increase on the lipids content. These changes affect the gross chemical composition or the fatty acid composition, which could determine its global quality (firmness or softness, color or oxidation sensibility) (Lebret and Mourot, 1998). The aim of this work was
to investigate the evolution of the chemical composition of fatty tissues and its effect on chemical and physical traits.

Tipo de Apresentação
Poster
Tipo de Revisão
Internacional
Âmbito Geográfico
Internacional
Situação
Publicado
Referência

Neves, J.; Eusébio, I.; Freitas, A.; Martins, J.; Nunes, J. (2004). Chemical and physical characteristics of fresh subcutaneous fat from Alentejano pig breed. 50th International Congress of Meat Science and Technology, pp. 99. University of Helsinki / ICoMST. Helsinki, Finland.