Use of low intensity ultrasound in fat back from pigs with different genetic background
2007
Ventanas, S.; Ventanas, J.; Jurado, A., Universidad de Extremadura, Cáceres (Spain). Facultad de Veterinaria, Departamento de Tecnología de los Alimentos | Cácel, J.A.; Niñotes, L., Universidad Politécnica de Valencia (Spain). Departamento de Tecnología de los Alimentos
The use of low-intensity ultrasound on the Longissimus dorsi (Ld) muscle as an objective and non-destructive analytical technique to differentiate between raw meat from pure Iberian pigs (Ib) and from IberianxDuroc (IbxD) crossbreed pigs, was studied. Ultrasonic velocity in the Ld muscle at different temperatures was measured. Ultrasonic velocity decreased with the temperature of the samples. The decrease was significantly higher in the Iberian than in the IbxD batch. Ultrasonic velocities from Ib were higher at low temperatures and lower at temperatures over 10 degrees C. The fatty acid composition of both batches was similar, so this factor is unlikely to explain the differences on ultrasonic velocity between samples. However, Ld muscles from Ib pigs show higher fat content than those from Ibx D, which involves a higher fat per water proportion. This fact might explain that the ultrasonic velocity in Ib was higher at low temperatures and lower at high temperatures. Moreover, the higher fat content in Ib could explain the intense decrease of ultrasonic velocity with temperature in this batch. In conclusion, the measurement of the ultrasonic velocity in the Ld muscle could be used to differentiate between raw Ld muscles from pure Iberian and from IberianxDuroc crossbreed pigs
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