Effect of Iberian×Duroc genotype on dry-cured loin quality.

Dry-cured loins from three different pig genotypes were studied: GEN1: ♂ Iberian×♀ Duroc1, GEN2: ♂ Duroc1×♀ Iberian; GEN3: ♂ Duroc2×♀ Iberian. GEN1 and GEN2 are reciprocal crosses, while the difference between GEN2 and GEN3 is the Duroc sire line. The genotype of pigs Duroc1 was selected for the manufacture of dry-cured meat products, while the genotype Duroc2 was selected for meat production. The chemical composition of the dry-cured loins was significantly different, especially the intramuscular fat (IMF) content which was highest in GEN2. Dry-cured loins from GEN3 showed lower CIE a(∗) and chroma values. IMF from GEN2 was more saturated whereas GEN3 had higher percentages of PUFA and MUFA. Loins from GEN3 had higher TBA-RS values (p>0.05) and hexanal contents. Loins from GEN3 had higher Warner-Bratzler shear force (p>0.05) and instrumental hardness than those from GEN2, being intermediate in GEN1. Panellists considered that loins from GEN2 were more marbled, more odorous, juicier, sweeter and less salty than loins from GEN3. Therefore, loins from GEN2 had the best quality, followed by GEN1, while GEN3 had the worst quality.