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22 February 2018 Efficacy of genetic parameter estimation of pork loin quality of crossbred commercial pigs using technological quality measurements of frozen and unfrozen product
Huaigang Lei, Chunyan Zhang, Changxi Li, Graham S. Plastow, Heather L. Bruce
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Abstract

Meat quality characteristics have been measured on fresh and previously frozen meat as part of genetic studies, but freezing of meat may alter its quality characteristics and, therefore, the relationships between genetic components and meat quality measurements. Pork color, pH, and drip loss measurements performed on longissimus dorsi from the carcasses of 2027 crossbred commercial pigs when either fresh or thawed after frozen storage were used to estimate genetic parameters using a bivariate animal model in ASReml. Meat quality traits measured before and after freezing and thawing were significantly (P < 0.0001) different from each other and intramuscular crude fat content exerted a large effect on the magnitude of change in L* (lightness) and b* (yellowness). Meat quality measurements of fresh pork were moderately to highly heritable except for b* and pH, with heritability estimates for L*, pH, and drip loss greater when measured on fresh rather than frozen-thawed samples. Considering heritability and genetic correlation results, we concluded that whilst either fresh or frozen-thawed pork samples can be used for fresh pork L*, a* (redness), and b* measurements, pH, and possibly drip loss should be measured in fresh pork samples rather than in those that have been frozen-thawed during genetic selection for fresh pork quality.

© Her Majesty the Queen in right of Canada 2018. Permission for reuse (free in most cases) can be obtained from RightsLink.
Huaigang Lei, Chunyan Zhang, Changxi Li, Graham S. Plastow, and Heather L. Bruce "Efficacy of genetic parameter estimation of pork loin quality of crossbred commercial pigs using technological quality measurements of frozen and unfrozen product," Canadian Journal of Animal Science 98(3), 453-462, (22 February 2018). https://doi.org/10.1139/cjas-2017-0154
Received: 26 September 2017; Accepted: 15 January 2018; Published: 22 February 2018
JOURNAL ARTICLE
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KEYWORDS
crude fat content
fresh and frozen-thawed pork
genetic parameters
meat quality
paramètres génétiques
porc frais et congelé-décongelé
qualité de viande
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