Características de la canal y calidad de la carne, composición mineral y lipídica del cerdo Chato Murciano y su cruce con Ibérico. Efecto del sistema de manejo
- Galián Jiménez, Miguel
- Gaspar Francisco Ros Berruezo Director
- Angel Poto Remacha Director
- Begoña Peinado Ramón Director
Defence university: Universidad de Murcia
Fecha de defensa: 14 September 2007
- Julio Boza López Chair
- José María Cayuela García Secretary
- Luis Telo Lavadinho da Gama Committee member
- Wolfgang Branscheid Committee member
- María Jesús Periago Gastón Committee member
Type: Thesis
Abstract
The Chato Murciano pig is an autochthonous pig breed from the Region of Murcia which is in danger of extinction. The objective of this thesis was the study of the quality parameters for the carcass and the meat of the Chato Murciano, and its cross with the Iberian pig, in both indoor and outdoor farming. Two studies were designed for this purpose. The methods used were those necessary to take the following measurements in live animals and carcasses: live weight, hot and cold carcass weight, carcass yields, storage weight losses, morphometric parameters, weight of most valuable meat cuts and dorsal fat thicknesses. In addition, taking the Longissimus lumbar muscle as our reference, we tested for the following meat quality parameters: pH and colour, intramuscular fat percentage, drip losses, cooking losses, shear force, mineral composition and fatty acid profile in muscle and backfat.