title: Ultrasonic characterisation of B. femoris from Iberian pigs of different genetics and feeding systems.
abstract: Ultrasonic velocity was used to characterise the differences in composition and texture of Biceps Femoris muscles from four batches of pigs of different genetics (Iberian and Iberian × Duroc) and feeding systems ("montanera" and concentrate). Significant differences (p<0.05) were found for the ultrasonic velocity in samples with different genetics and feeding systems. These differences were dependent on the temperature of the measurements and were related to the intramuscular fat content (IMF) of the samples and, therefore, to the meat quality. The ultrasonic velocities at 0 and 20 °C were related to the IMF (R=0.77 and 0.65, respectively). A discriminant analysis, including ultrasonic velocity at temperatures from 0 to 20 °C, allowed 87.0% of the samples to be correctly classified in the batches. Therefore, ultrasonics could be useful in the characterisation and differentiation of B. femoris muscles of Iberian pigs with different genetics and from different feeding systems.
authors.affiliation: Departamento de Tecnología de los Alimentos, Universidad Politécnica de Valencia, Cno. de Vera s/n, 46022 Valencia, Spain.
authors.forename: L
authors.initials: L
authors.lastname: Niñoles
authors.forename: A
authors.initials: A
authors.lastname: Mulet
authors.forename: S
authors.initials: S
authors.lastname: Ventanas
authors.forename: J
authors.initials: J
authors.lastname: Benedito
mesh_terms: D000821:Animal Feed; D000818:Animals; D001823:Body Composition / Q000235:genetics*; D001947:Breeding; D003080:Cold Temperature; D003433:Crosses, Genetic; D005511:Food Handling / Q000379:methods; D016014:Linear Models; D008460:Meat / Q000032:analysis* / Q000145:classification; D015999:Multivariate Analysis; D018482:Muscle, Skeletal / Q000502:physiology*; D013552:Swine / Q000235:genetics*; D014465:Ultrasonics / Q000379:methods*