Hermitage Meat Quality Evaluation

Dr Paul Allen, Teagasc Food Research Centre, Ashtown.Koreans meat

As part of the on-going Meat Quality evaluation of its lines, Hermitage have completed their latest benchmarking trial on their Landrace and Large White Maternal lines with 30 gilts of each breed slaughtered and cut at the Rosderra Edenderry plant on 20/01/15; sample joints from all pigs were taken to the Teagasc Food Research Centre Ashtown for detailed analysis of the key meat quality traits.

These results suggest that overall the Landrace and Large White maternal lines had good carcass and eating quality. After 7 days ageing the pork from both lines was very tender with all WBSF values below 25N. WBSF values of below 40N are considered to be tender so these samples could be considered to be very tender. The results demonstrate that either of these lines can be used as maternal lines and produce pork of good eating quality.

A summary of the results follows:

 Teagasc Food Research Centre Ashtown Large White Landrace
No of animals 30 30
Slaughter Body Weight 100.97 104.53
L* – Loin Colour (lightness) 49.3 47.7
Drip loss % (Low 0-5%; Med 5-10%; High >10%) 4.94 3.77
ph24 5.65 5.61
Loin Fat Depth 9.1 10.7
Loin Muscle Depth 58.1 58.6
Cook loss % 32.2 29.5
Shear force (N) – Tenderness 29.7 24.4
Protein % 24.6 24.9
Fat % – Intra Muscular 1.15 1.42
Moisture % 73.4 72.8

 

Landrace:

  • pH – The average pH was 5.61 which is in the middle of the normal range. There was no DFD pork.
  • Lightness – The average lightness value for the loin muscle was 47.7; no PSE pork.
  • Drip loss% – The average drip loss was 3.77%, which is in the normal range; no PSE pork.
  • Overall PSE categorisation – Taking PSE as Drip loss > 6.0% and L* > 50, no readings were outside the normal range on both counts so confirming no evidence of PSE pork.
  • Cook loss% – The LR pigs had an average cook loss of 29.5%, which is normal for pork.
  • Warner Bratzler Shear Force – The WBSF ranged from 18.2 to 26.0N and averaged 24.9N, which suggests that the LR pork was very tender.
  • Intramuscular Fat % – For LR pigs the IMF had an average of 1.42%, which is probably higher than normal for Landrace pigs, indicating good tasting and tender pork.

Large White:

  • pH – The average pH was 5.65 which is in the middle of the normal range. There was no DFD pork.
  • Lightness – The average lightness value for the loin muscle was 49.3; no PSE pork.
  • Drip loss% – The average drip loss was 4.94%, which is in the normal range; no PSE pork
  • Overall PSE categorisation – Taking PSE as Drip loss > 6.0% and L* > 50, the Large White results indicate on both counts that there is no evidence of PSE pork.
  • Cook loss% – The LW pigs had an average cook loss of 32.2%, which is within the normal range for pork.
  • Warner Bratzler Shear Force – The WBSF averaged 24.6N, which suggests that the LW pork was very tender.
  • Intramuscular Fat % – For LW pigs the IMF had an average of 1.16%, which is normal for Large White pigs.

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