Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: Editor-in-chief: Prabhat Kumar Mandal
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Journal of Food and Nutrition Research. 2017, 5(5), 342-346
DOI: 10.12691/jfnr-5-5-9
Open AccessArticle

pH, Drip Loss, Colour, Lipids and Protein Oxidation of Meat from Pampa-Rocha and Crossbreed Pigs Produced Outdoor in Uruguay

Cecilia Carballo1, Alejandra Terevinto1, Nelson Barlocco1, Ali Saadoun2 and M. Cristina Cabrera1, 2,

1Departamento Producción Animal & Pasturas, Laboratorio Calidad de Alimentos, Facultad de Agronomía, Universidad de la República, Garzón 809, Montevideo. Uruguay

2Fisiología & Nutrición, Facultad de Ciencias, Universidad de la República, Calle Igua 4225. Montevideo. Uruguay

Pub. Date: May 11, 2017

Cite this paper:
Cecilia Carballo, Alejandra Terevinto, Nelson Barlocco, Ali Saadoun and M. Cristina Cabrera. pH, Drip Loss, Colour, Lipids and Protein Oxidation of Meat from Pampa-Rocha and Crossbreed Pigs Produced Outdoor in Uruguay. Journal of Food and Nutrition Research. 2017; 5(5):342-346. doi: 10.12691/jfnr-5-5-9


Pampa-Rocha (PP) is a local rustic pig reared on pasture in Uruguay to produce meat, mainly in a familiar scale system. Meat quality parameters for Longissimus dorsi (LD) and Psoas major (PM) muscles from PP and its crossbreeding with Duroc (PD) and Large White (PL) genetic type were determined. The pH showed no genetic type main effect. Values of pHu (24 hours Post-mortem) fail within advised values for pig meat and ranged for LD 5.48-5.69 and for PM 5.52-5.69. The drip loss for fresh meat, at 24 hours Post-mortem, showed relatively low levels with values ranged 2.23-4.50 for LD and 1.25-2.51 for PM. After five days the drip loss showed values ranged 5.21-9.33 for LD and 3.96-6.65 for PM. After ageing (1-2°C in vacuum) drip loss, at 24 hours Post-mortem, ranged between 1.43-2.47 for LD and 1.62-1.77 for PM while after five days, drip loss showed values ranged 3.73-3.97 for LD, and 3.31-4.12 for PM. Drip loss showed a significant main effect with PP having a lower level than PD and similar to PL. For colour study, PP showed a darker meat than PD and PL, and no main effect of ageing. The lipids oxidation level was similar for the three genetic types and no main effect was observed. The protein oxidation showed a similar level for the three genetic types and fresh meat showed more protein oxidation than aged meat.

Pampa-Rocha pig local breed meat quality ph drip loss colour TBARs carbonyls

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