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A study of meat quality traits in a new Duroc strain


, : A study of meat quality traits in a new Duroc strain. Chinese Journal of Animal Science 28(4): 11-14

46 progeny from 6 Duroc boars were performance tested. The meat showed a pH value of 6.4, a water-binding capacity of 89% and a moisture content of 72.88%; the fat content of the muscle was 3.96% and muscle colour value was 15%, suggesting that the meat was of good quality. Over the 4 generations of testing, the pH value and water-binding capacity of the muscle increased, but colour value decreased.

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