Water status in meat from pig breeds strongly differing in growth performances

Gizella Aboagye; Martina Zappaterra; Luca Laghi; Stefania Dall'Olio; Massimiliano Petracci; Leonardo Nanni Costa

doi:10.1016/j.foodchem.2019.125445

Water status in meat from pig breeds strongly differing in growth performances

Food Chem. 2020 Feb 1:305:125445. doi: 10.1016/j.foodchem.2019.125445. Epub 2019 Aug 28.

Authors

Gizella Aboagye¹, Martina Zappaterra², Luca Laghi³, Stefania Dall'Olio⁴, Massimiliano Petracci⁵, Leonardo Nanni Costa⁶

Affiliations

¹ Department of Agricultural and Food Sciences, University of Bologna, viale Fanin 46, I-40127 Bologna, Italy. Electronic address: gizella.aboagye2@unibo.it.
² Department of Agricultural and Food Sciences, University of Bologna, viale Fanin 46, I-40127 Bologna, Italy. Electronic address: martina.zappaterra2@unibo.it.
³ Department of Agricultural and Food Sciences, University of Bologna, piazza Goidanich 60, I-47521 Cesena, Italy. Electronic address: l.laghi@unibo.it.
⁴ Department of Agricultural and Food Sciences, University of Bologna, viale Fanin 46, I-40127 Bologna, Italy. Electronic address: stefania.dallolio@unibo.it.
⁵ Department of Agricultural and Food Sciences, University of Bologna, piazza Goidanich 60, I-47521 Cesena, Italy. Electronic address: m.petracci@unibo.it.
⁶ Department of Agricultural and Food Sciences, University of Bologna, viale Fanin 46, I-40127 Bologna, Italy. Electronic address: leonardo.nannicosta@unibo.it.

PMID: 31499288
DOI: 10.1016/j.foodchem.2019.125445

Abstract

This research compared the distribution and mobility of water in the longissimus thoracis muscle of 51 Apulo-Calabrese and 52 crossbred pigs differing in growth performances. The Apulo-Calabrese and crossbreed pigs were fed the same diet and slaughtered at 135 and 155 kg live weight, respectively. Besides meat quality measurement, water status was assessed from transverse relaxation time (T₂) weighted signals registered by Time Domain Nuclear Magnetic Resonance (TD-NMR). A mixed model indicated that Apulo-Calabrese pigs had higher a* (P-value < 0.0001), chroma (P-value < 0.0001) and total intensity (P-value = 0.011) values. A Principal Component Analysis showed that the samples from Apulo-Calabrese had higher scores along Principal Component (PC) 2 (P-value = 4.07 × 10^-5) and lower scores along PC3 (P-value = 1.50 × 10^-7). However PC2 and PC3 explained a low fraction of the total variance, suggesting that few differences characterize meat quality traits of the two genetic types.

Keywords: Cooking loss; Meat color; Meat quality; Pig; Time-domain NMR; Transverse relaxation time; Water status.

MeSH terms

Animals
Diet
Meat / analysis*
Nuclear Magnetic Resonance, Biomolecular
Principal Component Analysis
Swine / growth & development*
Water / chemistry*

Substances

Water