Majorcan Black Pig as a traditional pork production system: improvements in slaughterhouse procedures and elaboration of pork carpaccio as an alternative product

Meat Sci. 2013 Nov;95(3):727-32. doi: 10.1016/j.meatsci.2013.03.012. Epub 2013 Mar 15.

Abstract

The Majorcan Black Pig (MBP) was used as a model of differentiated traditional system within the Q-PorkChains project. The MBP farms were taken as an example of traditional system using a local breed which claims for high meat quality products. Welfare Quality® protocol was applied at the slaughterhouse and improvement strategies related to ante-mortem conditions and technological meat quality were defined. Pork carpaccio from MBP was elaborated to evaluate its sensory properties as an alternative to the existing MBP products. MBP tenderloins were better suited than those from pigs from a commercial breed to elaborate this product.

Keywords: Animal welfare; Local breed; Majorcan Black Pig; Pork carpaccio.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Abattoirs / standards*
  • Animal Husbandry
  • Animal Welfare*
  • Animals
  • Breeding*
  • Food Supply / standards*
  • Humans
  • Meat / analysis
  • Meat / standards*
  • Meat Products / analysis
  • Meat Products / standards
  • Quality Improvement*
  • Swine
  • Taste*
  • Technology