title: Eating quality of meat from European × Chinese crossbred pigs.
abstract: Meat from half-Chinese crossbred pigs was compared with meat from purebred European pigs for chemical composition and eating quality. In a first experiment, purebred Pietrain pigs were compared to Pietrain × Chinese (Meishan or Jia Xin ) pigs for sensory qualities as assessed by a taste panel. In a second experiment, purebred Large Whites were compared to Large White × Meishan pigs for chemical composition and eating quality as assessed by both taste panel and consumer testing. The lipid and collagen content in the meat were higher in the Large White × Chinese crossbred pigs than in the purebred Large White pigs. In both experiments, meat from half-Chinese cross bred pigs was judged more tender, more juicy and more tasty than meat from purebred European pigs by the taste panel as well as by consumers. However, the latter judged that the overall acceptability of the meat from half-Chinese pigs was not better, probably due to the excessive amount of visible fat.
authors: Station de Recherches sur la Viande, INRA Theix, 63122 Ceyrat, France.
authors: C
authors: C
authors: Touraille
authors: G
authors: G
authors: Monin
authors: C
authors: C
authors: Legault