One-hundred-twenty crossbred pigs finished at 175-185 days of age were used to investigate the effects of live weights at slaughter on the meat quality, volatile flavor compounds, and sensory attributes of pork meat. Based on the live weights at slaughter, three weight groups (n = 36 per group) were classified as follows: light weight (LW: 100 kg), medium weight (MW: 110 kg), and heavy weight (HW: 120 kg). After slaughter, longissimus dorsi muscle samples were taken and used for the analyses of aforementioned parameters. The HW group had higher fat content and water holding capacity compared to the LW or MW group (p < 0.05). The HW group also showed higher levels for majority of unsaturated fatty acids and total polyunsaturated fatty acids than the LW group (p < 0.05). The slaughter weight significantly affected the amounts of 11 among the 47 flavor compounds identified. Significantly higher amounts of fatty acids oxidation-derived flavor compounds (aldehydes) were found in the HW group than in the other groups. Noticeably, increasing slaughter weight was associated with higher sensorial scores for flavor, juiciness, and acceptance scores (p < 0.05). Based on the obtained results, 120 kg body weight is recommended as the market weight for this commercial breed without compromising the meat quality.
Keywords: flavor compound; meat quality; sensory attribute; slaughter weight.
© 2019 Japanese Society of Animal Science.