Effects of Crossbreeding and Sex on Carcass Composition, Cooking Properties and Sensory Characteristics of Pork

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Abstract
Pigs born from Yorkshire Landrace sows and Duroc, Hampshire, Landrace or Yorkshire boars, were used to study the effects of sire breed and sex on physical composition of carcass cuts, chemical composition of lean meat and cooking and sensory properties of the loin. Five gilts and five barrows from each genetic group were slaughtered at 95 ± 5 kg and wholesale cuts (ham, loin and shoulder) were studied. Three-way crosses had 5% more lean meat in the ham than Landrace crossbreds (P<.05), which had in turn more fat than Hampshire-sired pigs (P<.05). Weight of the shoulder cut was more than .5 kg higher in Hampshire crossbreds than in backcrosses (P<.05). Gilts had more lean meat than barrows in all three cuts (P<.05). Protein content of the ham was 4% higher for Yorkshire than for Hampshire crossbreds (P<.05). Duroc crossbreds had more fat and less protein in the loin and shoulder lean portions than Yorkshire crossbreds (P<.05). Cooking properties were similar for all groups. Duroc crossbreds had loin roast with the most intensive pork flavor (P<.05). Loin roasts from barrows had more flavor and were more tender than roasts from gilts (P<.05). Overall, since observed differences between the genetic groups were generally small or nonexistent, it appears that cuts from these four breed combinations are equally acceptable.