Influences of muscle composition and structure of pork from different breeds on stability and textural properties of cooked meat emulsion

The influences of composition and structure of meats from different pig breeds, including Duroc (D), Large White (LW), Landrace (LR), two-way cross (LR × LW) and three-way cross (D × [LR × LW]) on stability and textural characteristics of cooked meat emulsions were studied by using partial least squares (PLS) regression. Compared to other pig breeds, cooked meat emulsion from LW exhibited superior properties as indicated by lower water and fat released as well as higher chewiness, gumminess, cohesiveness, resilience, springiness and hardness. The univariate analyses of those selected properties indicated a significant correlation with higher contents of myofibrillar and sarcoplasmic proteins, smaller muscle fibre diameter and lower myofibril fragmentation of LW meat, as compared to other breeds. Therefore properties of cooked pork emulsion were influenced by composition and structure of meat, which varied according to the pig breeds.