Characterization of carcass and meat of Philippine native pigs
2012
Abanto, O.D. | Bueno, C.M. | Beltran, E.D.
The study aims to evaluate the slaughter, carcass and meat characteristics of the Philippine native pig from different weight groups. A total of 27 native pigs have been slaughtered, which were composed of four 15 + or - kg, seven 20 + or - kg, six 25 + or - kg, six 30 + or kg and four 35 + or kg weight groups. Slaughter and carcass yields, meat proximate composition, and sensory characteristics were determined. Dressing percent tends to be highest in 30 kg weight groups and lowest in 15 kg groups. The 15 kg weight group is highest in terms of percent lean and percent bone and lowest in terms of percent fat. The proportions of lean, fat and bone were similar from 20 kg to 35 kg live weights. The backfat became thicker as the weight of the native pigs increased. Two prediction equations were developed to estimate lean and fat yields of Philippine native pigs using carcass measurements. The separable lean from 35 kg group had significantly higher ash content. The crude fat in separable lean also increased as the native pig became heavier. The general acceptability was also highest in 25 kg and 20 kg weight groups. Therefore, the Philippine native pig can be slaughtered at the weight of 20 kg to 25 kg to attain optimum yield and palatability characteristics.
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