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Updated: May 27, 2026
Exploring the Longissimus Muscle: Unraveling its Correlation with Meat Quality in Bos indicus and Crossbred Bulls
Published on: July 12, 2024
Meat quality traits of commercial hybrid pigs in Argentina
M R Lloveras1, P R Goenaga, M Irurueta
1Estación Experimental Agropecuaria Pergamino, Instituto Nacional de Tecnología Agropecuaria INTA, CC 31, 2700 Pergamino, Buenos Aires, Argentina.
Abstract:
This report describes the meat quality of two INTA hybrids (hybrid females) sired by Duroc (D) or Yorkshire (Y) boars and a third one from PIC (S), a cross of females C22 to 412 boars. Starting at 30kg live weight, 18 barrows and 18 gilts of each genotype were kept in identical conditions until slaughtered at 110kg. Longissimus dorsi muscles were analyzed. Means differed significantly (P<0.05) for drip loss (higher in S); tenderness (more tender in D), water holding capacity (higher in Y); cooking loss (higher in Y); colour parameter L(∗) (lower in D) and b(∗) (higher in S) and intramuscular fat content (higher in D). As a result of sensory analysis, it was found that D was the most tender and juicy. There were few sex effects and no genotype-sex interactions. Distinct differences in meat quality between hybrids do exist, with D superior, S the worst, and Y intermediate.
