ArticleVeterinary medicine and science2021
Study of meat quality and flavour in different cuts of Duroc-Bamei binary hybrid pigs.
Article in Veterinary medicine and science, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 papers.
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Who cites it
17 citing papers in PubMed, 37 citations in OpenAlex.
- Comparative Characterization of Pork Jowl and Three Commercial Cuts from DLY Pigs: Instrumental Quality, Nutritional Composition, Water Distribution, and Volatile Profiles.Foods (Basel, Switzerland) · 2026Article
- Comparative analysis of fermented sausages from purebred and crossbred Bamei pig: physicochemical properties, fatty acids, microbiota, and metabolites.Food chemistry: X · 2025Article
- Comprehensive multi-omics characterization of different cuts of Dezhou donkey meat.Food chemistry. Molecular sciences · 2025Article
- Transcriptome Profiling Reveals Genetic Basis of Muscle Development and Meat Quality Traits in Chinese Congjiang Xiang and Landrace Pigs.Metabolites · 2025Article
- Research on a new process of reconstituted landess goose steak.Food chemistry: X · 2025Article
- Nutritional Processing Quality of Sika Deer (Foods (Basel, Switzerland) · 2024Article
- Behavior of Spoilage Bacterial Communities in Different Cuts of Enshi Black Pork under Refrigerated Storage (4 °C).Foods (Basel, Switzerland) · 2024Article
- Tuna Dark Muscle Feeding Improved the Meat Quality of Holland Mini-Piglets and Modulated the Gut Microbiota.Foods (Basel, Switzerland) · 2024Article
- Modern Concepts of Restructured Meat Production and Market Opportunities.Food science of animal resources · 2024Review
- Loss of MuRF1 in Duroc pigs promotes skeletal muscle hypertrophy.Transgenic research · 2023Article
- Effects of Sheep Sires on Muscle Fiber Characteristics, Fatty Acid Composition and Volatile Flavor Compounds in FFoods (Basel, Switzerland) · 2022Article
- Metabolomics-Based Analysis of the Major Taste Contributors of Meat by Comparing Differences in Muscle Tissue between Chickens and Common Livestock Species.Foods (Basel, Switzerland) · 2022Article
- Effects of dietary protein levels on production performance, meat quality and flavor of fattening pigs.Frontiers in nutrition · 2022Article
- Differences in meat quality between Angus cattle and Xinjiang brown cattle in association with gut microbiota and its lipid metabolism.Frontiers in microbiology · 2022Article
- Effects of Coated Sodium Butyrate and Polysaccharides FromFrontiers in veterinary science · 2022Article
- Study of meat quality and flavour in different cuts of Duroc-Bamei binary hybrid pigs.Veterinary medicine and science · 2021Article
- Effects of Management, Dietary Intake, and Genotype on Rumen Morphology, Fermentation, and Microbiota, and on Meat Quality in Yaks and Cattle.Frontiers in nutrition · 2021Article
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Authors and funding
6 authors at 3 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
backgroundMeat quality and flavour are important criteria for judging fresh pork and processed products. However, there have been few studies on meat quality and volatile flavour substances of different parts of binary hybrid pigs.
objectiveTo study the differences in meat quality and volatile flavour substances between different cuts of pork, which could provide the basis for consumer decision-making when purchasing pork.
methodsTwenty Du-Ba binary hybrid pigs (first filial [F1] generation) bred from Duroc and Bamei pigs were used. This study systematically compared and analysed the basic nutritional components, amino acid composition, fatty acid composition and flavour profiles of longissimus dorsi, rib muscle and tendon meat of four Du-Ba binary hybrid pigs; all assays were repeated in triplicate.
resultsCrude protein, calcium and phosphorus content in tendon meat were higher than that in the longissimus dorsi. The intramuscular fat content of the rib muscle was higher than that in the longissimus dorsi and tendon meat (p < 0.05). The amino acid content was highest in the tendon meat. The levels of essential amino acids and flavour-associated amino acids per kilogram of longissimus dorsi were higher than those in the rib muscle and tendon meat. Moreover, the content of aspartic acid, serine and cystine were higher in the longissimus dorsi than in the other two parts. The type of saturated fatty acids and the type and content of unsaturated fatty acids in tendon meat were higher than in the longissimus dorsi and rib muscle. The total content of volatile flavour compounds was higher in the longissimus dorsi than in the rib muscle and tendon meat.
conclusionThe rib muscle contains high deposits of fat, and tendon meat has a relatively high nutritional value, while the longissimus dorsi has a stronger flavour.
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