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| Effect of Different Varieties of Crossbred Pigs on Xuanwei Ham Quality |
| ZHAO Yan-guang，YANG Guo-ming，GE Chang-rong，GU Ping-sheng，XIE Ping，CHEN Ji-hong，HUANG Ai-xiang，CHEN Ji-qing，LI Qing-ke，ZHANG Shao-yang |
| 1. Yunnan Animal Science and Veterinary Institute, Kunming 650224, China；2. College of Food Science and Technology, Yunnan
Agricultural University, Kunming 650201, China；3. Animal Husbandry Bureau of Xuanwei City, Xuanwei 655400, China |
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Abstract The current study aimed at finding out the best pig variety for the production of Xuanwei ham. Five varieties of crossbred pigs （6 per variety）, York × Dianlu （YN1）, York × Diankun （YNH）, York × Dahewu （YDH）, York × Suzhong （YSZ） and York × Landrace × Rongchang （YLR）, were raised until the body weight was 100 kg, 2 pigs from each variety were slaughtered and 4 hind legs were collected and cured to produce Xuanwei Ham. After being cured for 321 days, the productivities and lean meat rates of the five varieties of crossbred pigs were all more than 65% and more than 45%, respectively. Lean meat rate was the highest （52.74%） in YSZ ham and the lowest （47.60%） in YNⅡ ham, and no significant difference in lean meant rate was observed among the five crossbred varieties （P 〉 0.05）. YNⅠ ham had the best flavor and no unpleasant smell in three-pin testing （3 × 4 sticks）. The smell of YBZ ham was the most unpleasant, and of 12 pinholes, 5 smelled unpleasant. YDH and YLR hams had the same double-blind score of 49.33 ± 2.85 （full score was 50）, which was higher than that of other three varieties, and YSZ ham scored lowest （46.47 ± 3.44）. The salt contents of the five varieties of hams were 10% -- 13%, ofpH around 6, and of peroxidation values 3-- 5 meq/kg. Their iodine values, acid values and saponification values were all within the normal range. A total of 17 amino acids were detected and their contents had little difference in the five varieties of hams. The largest amount of total delicious amino acids （48.45% ±0.65%） was found in YNⅠ ham. YDH ham contained the lowest total delicious amino acid content （46.70% ± 0.34%）. Total essential amino acid content was the highest （41.28% ± 0.12%） in YDH ham and the lowest （40.43%± 0.14%） in YNⅠ ham. In light of the above results, we concluded that the five varieties of crossbred pig hams have no difference in their flavor and nutritional value, suggesting that each crossbred variety can be used for Xuanwei ham processing. Fresh YNⅠ meat scores higher in flavor, color, smell and tenderness, and processed ham has an outstanding flavor. Therefore, YNⅠ deserves to be promoted as the predominant raw material source for the production of Xuanwei ham.
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DING Xilin, YANG Zijiang, LIAO Guozhou, WAN Daqian, KONG Weicheng, LI Cong, GU Dahai, PU Yuehong, GE Changrong, WANG Guiying. Influence of Partial Replacement of NaCl with KCl on Bacterial Diversity of Xuanwei Ham[J]. Meat Research, 2022, 36(10): 8-15. |
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2011, Vol. 25 
