A method for optimizing the slaughter weight of Jinfen white pigs to produce high-quality flavor pork

Abstract

The application provides a method for optimizing the slaughter weight of Jinfen white pigs to produce high-quality flavor pork. Through systematic research on the influence of different slaughter weights on the pork quality and flavor of Jinfen white pigs, it is first determined that when the slaughter weight is 135.08±1.10 kg, the pork has the optimal comprehensive quality performance, which is specifically embodied in that the intramuscular fat content reaches (3.82±0.05)%, the shear force is (35.75±1.68) N, and the meat quality is excellent. At the same time, the pork of the weight group has the most total volatile substances, and the types of various volatile substances are relatively rich, and exhibits the best flavor characteristics. The application not only provides clear process parameters for the production of high-quality flavor pork of Jinfen white pigs, but also provides a reliable technical basis for the precise regulation of meat quality based on the slaughter weight.

Description

Technical Field

[0001] This invention relates to the field of agricultural animal production and food quality control technology, specifically to a method for optimizing the slaughter weight of Jinfen white pigs to produce high-quality flavored pork. Background Technology

[0002] With socio-economic development and the upgrading of consumption structure, consumers' demand for pork products has shifted from focusing on quantity to pursuing high quality and excellent flavor. The formation of pork flavor is a complex result of the combined effects of multiple factors such as genetics, nutrition, feeding management, and slaughtering and processing. Among them, slaughter weight, as a key regulatory node connecting the breeding process and the quality of the final product, not only directly affects production efficiency, but is also the core physiological stage that determines the biochemical composition of muscle, meat quality traits, and the accumulation of flavor substances.

[0003] Current pig farming practices and related research largely focus on improving growth rate, feed conversion ratio, and conventional carcass traits, while paying insufficient attention to the systematic relationship between slaughter weight and pork flavor quality. Although existing studies have shown that changes in slaughter weight significantly affect the composition and content of amino acids, fatty acids, and volatile flavor compounds in muscle, such studies often lack breed specificity and remain at the level of observing a single indicator or a few substances.

[0004] Jinfen White Pig, a superior pig breed independently developed in my country, has attracted attention for its outstanding meat quality characteristics. However, systematic and in-depth research is currently lacking on the dynamic changes in meat quality and flavor compounds at different slaughter weights. Existing technologies lack reliable methods for scientifically and quantitatively determining its optimal slaughter weight, making it difficult to simultaneously optimize slaughter performance and improve flavor quality in actual production. This hinders the standardized production and branding development of high-quality pork from this breed.

[0005] Therefore, there is an urgent need to establish a method for determining slaughter weight based on the characteristics of the Jinfen White Pig breed, which can synergistically optimize meat quality and flavor, in order to fill the existing technological gap and provide a reliable technical basis for producing pork products with stable and excellent flavor. Summary of the Invention

[0006] The purpose of this invention is to provide a method for optimizing the slaughter weight of Jinfen white pigs to produce high-quality flavored pork.

[0007] To achieve the objective of this invention, this invention provides a method for optimizing the slaughter weight of Jinfen white pigs to produce high-quality flavored pork. The method includes: raising healthy Jinfen white pigs to a live weight of 135.08±1.10 kg before slaughtering.

[0008] Furthermore, the slaughter rate of Jinfen white pigs slaughtered using the method described above reached 73.34% ± 0.32%.

[0009] Furthermore, the pork produced using the method described above has a shear force of (35.75±1.68) N in the longissimus dorsi muscle and an intramuscular fat content of 3.82%±0.05%.

[0010] Furthermore, the total amount of volatile flavor compounds in pork produced using the method is higher than that in other weight groups. These volatile flavor compounds include hydrocarbons, alcohols, esters, ketones, heterocyclic compounds, lipids, lipid molecules, carboxylic acids, aldehydes, and ether compounds.

[0011] Furthermore, among the volatile flavor compounds in the pork, alcohols had the highest relative abundance.

[0012] Furthermore, the pork contains 2231 types of volatile flavor compounds, among which the number of hydrocarbons, alcohols, and ketones (SW135 group) is significantly higher than that of other body groups.

[0013] Furthermore, pork produced using the method described above exhibits flavor characteristics of sweetness, oiliness, floral notes, freshness, and citrus.

[0014] Furthermore, the Jinfen white pig mentioned is a castrated boar.

[0015] Specifically, this invention provides a method for producing high-quality flavored pork from Jinfen White pigs based on slaughter weight regulation: A healthy herd of Jinfen White pigs with consistent genetic backgrounds was selected, and under standardized feeding conditions, five slaughter weight gradients (105 kg, 115 kg, 125 kg, 135 kg, and 145 kg) were established for a systematic comparative study. After slaughter, the carcass traits and meat quality traits of each group of pigs were systematically measured, and the composition and relative content of volatile flavor compounds in the muscle were comprehensively analyzed using two-dimensional gas chromatography-time-of-flight mass spectrometry (GC×GC-TOF / MS).

[0016] Comprehensive analysis shows that the Jinfen White Pig exhibits the best overall quality when the slaughter weight is 135.08±1.10 kg. Specifically, this is reflected in: a slaughter rate of approximately 73.34%, which is the peak among all groups; a significant reduction in muscle shear force to approximately 35.75 N, resulting in more tender meat; a significant increase in intramuscular fat content to approximately 3.82%, which helps enhance flavor and juiciness; and the richest variety of volatile flavor compounds in this group, totaling 2231 species. Key flavor compounds such as aldehydes, alcohols, and ketones are well-balanced, collectively presenting superior sensory characteristics dominated by sweet, oily, and floral aromas.

[0017] Therefore, controlling the slaughter weight of Jinfen White Pigs at 135.08±1.10 kg can systematically optimize meat quality and flavor characteristics while ensuring meat production performance, thus achieving stable production of high-quality flavored pork. This method provides a clear and operable technological basis for the refined breeding and quality control of Jinfen White Pigs.

[0018] By employing the above technical solution, the present invention has at least the following advantages and beneficial effects: (i) Through systematic comparison, this invention clarifies for the first time that the optimal slaughter weight for producing pork with both excellent meat production performance and top-quality flavor of Jinfen White Pig is 135±1.10 kg. This parameter is not based on a single growth or slaughter index, but is a scientific conclusion derived after comprehensively considering slaughter rate, carcass traits, meat quality traits, and complex flavor profiles.

[0019] (II) The method provided by this invention has clear parameters and strong operability, which can directly guide production practice and stably produce Jinfen White Pig pork products with tender meat, rich flavor and distinctive characteristics. This not only fills the technical gap in the refined and high-quality production of this breed, but also provides an important theoretical basis and practical example for the precise control of meat quality with slaughter weight as the core lever. Attached Figure Description

[0020] Figures 1-4 This invention provides a comparative analysis of volatile organic compounds (VOCs) in the muscle of Jinfen white pigs of different slaughter weights in a preferred embodiment.

[0021] in, Figure 1 The OPLS-DA analysis score plot shows that there is good separation between the samples in each group; Figure 2 The packing diagram of the relative abundance of various VOCs shows that alcohols have the highest relative abundance; Figure 3 The radar chart of sensory flavor characteristics shows that the SW135 group has prominent features such as sweet aroma, oily aroma, and floral aroma; Figure 4 This is a network diagram showing the correlation between sensory flavor characteristics and flavor compounds. Detailed Implementation

[0022] This invention relates to an optimization method for determining optimal production parameters based on multi-index analysis, and in particular to a method for optimizing the slaughter weight of Jinfen White Pigs to produce high-quality flavored pork, in order to solve the problem in the prior art of lacking standardized slaughter parameters for this breed that can simultaneously optimize meat production performance and flavor quality.

[0023] The present invention adopts the following technical solution: This invention provides a method for producing high-quality flavored pork from Jinfen White pigs based on slaughter weight control. Healthy Jinfen White pigs are raised to a live weight of 135.08±1.10 kg before slaughter. Pork from Jinfen White pigs slaughtered at 135.08±1.10 kg exhibits the optimal overall quality.

[0024] At this specific slaughter weight, the following synergistically optimized technical effects can be achieved: (1) Meat production performance reaches an optimal balance: the slaughter rate can reach a peak level of about 73.34%; the eye muscle area increases to a higher plateau period, achieving an ideal balance between slaughter efficiency and high-quality carcass composition.

[0025] (2) Significant improvement in core meat quality traits: The shear force of pork is significantly reduced to about 35.75 N, and the intramuscular fat content is significantly increased to about 3.82%, thereby synergistically ensuring the tenderness and juiciness of the meat in terms of physical texture and chemical composition, resulting in excellent meat quality.

[0026] (3) The volatile flavor profile is the richest and most harmonious, exhibiting the best flavor characteristics: The types and total amount of volatile flavor substances in pork at this weight are at their best. The types of total volatile substances have increased significantly, among which hydrocarbons, alcohols, ketones and other key flavor substances are the most abundant, together forming a flavor sensory profile dominated by sweet aroma, oily aroma and floral aroma, and also with a freshness and citrus aroma, presenting a unique and high-quality overall flavor characteristics. Furthermore, alcohols have the highest relative abundance in Jinfen white pig pork, which may be the main volatile component of Jinfen white pig pork; compared with other weights, the sweet aroma, oily aroma, floral aroma, freshness and citrus aroma characteristics of pork at 135.08±1.10 kg weight are more prominent; the total amount of various volatile substances in Jinfen white pig pork at 135.08±1.10 kg weight is 2231 kinds, which is significantly higher than other weights.

[0027] The following examples are used to illustrate the present invention, but are not intended to limit the scope of the invention. Unless otherwise specified, the technical means used in the examples are conventional means well known to those skilled in the art, and the raw materials used are all commercially available products.

[0028] Example 1 I. Experimental Methods 1. Experimental animals Thirty castrated boars of Jinfen White breed were used in the experiment, all selected from a large-scale, healthy breeding group (Jinming Agricultural and Animal Husbandry Technology Co., Ltd., Taigu District, Jinzhong City). Animal selection and grouping were strictly based on five pre-set target slaughter weights (105, 115, 125, 135, and 145 kg). For each target weight, six healthy individuals of similar weight were randomly selected from the large group for slaughter and sample collection, thus forming five independent treatment groups, with a biological replicate number n=6 for each group.

[0029] 2. Carcass morphology determination and sample collection All experimental pigs were fasted for 24 hours before being slaughtered using an electric shock method. After bleeding, removal of the head, hooves, tail, and internal organs, the carcass weight was weighed and recorded. Dressing percentage was calculated using the formula (carcass weight / live weight × 100%). Carcass length (from the front of the pubic symphysis to the front of the first cervical vertebra) was measured using a measuring tape. Backfat thickness was measured using a carcass lean meat percentage meter, at the thickest point of the shoulder, the last rib, and the loin-sacral junction. The average backfat thickness for each pig was the average of these three measurements. Eye muscle area was measured at the last rib, calculated by measuring the height and width of the eye muscles using the following formula: Eye muscle area (cm) 2 = Eye muscle height (cm) × Eye muscle width (cm) × 0.7 After the measurement was completed, samples of the longissimus dorsi muscle from the first to fifth thoracic vertebrae on the left side of each pig carcass were immediately collected. One part was used for immediate evaluation of meat quality traits, and the other part was flash-frozen in liquid nitrogen and then transferred to an ultra-low temperature freezer at -80℃ for long-term storage for subsequent analysis.

[0030] 3. Meat quality evaluation At 45 min and 24 h post-slaughter, the pH value of the longissimus dorsi muscle was measured using a carcass pH meter (PH-STAR, MATTHAUS, Germany) at 4°C. 45min With pH 24h The brightness (L) of the meat samples was measured using a meat color analyzer (CM-5, Konica Minolta, Japan). ), redness (a ) and yellowness (b All instruments were calibrated using standard procedures before measurement (pH meters were calibrated using pH 4.6 and 7.0 buffer solutions, and colorimeters were calibrated using a standard white plate). The conductivity of the longissimus dorsi muscle was measured 45 minutes post-slaughter using a conductivity meter (LF-STAR, MATTHAUS, Germany), with each sample measured three times. Drip loss was measured using the hanging method. 45 minutes post-slaughter, the longissimus dorsi muscle was cut into approximately 2 cm pieces. 3Meat samples (W1) were suspended by wire in sealed centrifuge tubes at 4°C. After 48 hours, the samples were removed, surface moisture was blotted with filter paper, and the samples were weighed (W2). Drip loss was calculated using the formula [(W1-W2) / W1] × 100%, with three replicates for each sample. Meat samples were cooled at 4°C for shear force determination. A 1 cm diameter, approximately 2 cm long column of meat was cut from each sample parallel to the muscle fiber direction. Using a shear force analyzer equipped with a V-blade (Nextech, DFS 500N, Thailand), the meat was sheared perpendicular to the muscle fiber direction at a constant speed of 20 cm / min. The maximum shear force value was recorded, and each sample was measured three times. Marbling and meat color scores were assessed according to the visual standards of the National Pork Producers Council (NPPC, Des Moines, IA, USA). Intramuscular fat content was determined using Soxhlet extraction.

[0031] 4. Analysis of volatile flavor compounds Volatile flavor compounds were analyzed using a two-dimensional gas chromatography-time-of-flight mass spectrometry (GC×GC-TOF / MS) system (Pegasus BT 4D, LECO, St. Joseph, MI, USA), equipped with an Agilent 8890A gas chromatograph (Agilent Technologies, Palo Alto, CA, USA) and a two-stage cryostat (LECO). 2.0 g of muscle sample, flash-frozen in liquid nitrogen, was accurately weighed, placed in a 20 mL headspace vial, and immediately sealed. The chromatographic separation conditions were as follows: one-dimensional column: DB-HeavyWax (30 m × 250 μm × 0.5 μm; Agilent); column temperature program: initial 50 °C, held for 2 min, ramped up to 220 °C at 4 °C / min, and held for 13 min; two-dimensional column: Rxi-5Sil MS (2 m × 150 μm × 0.15 μm; Restek). The carrier gas was high-purity helium (>99.999%), in constant flow mode, at a flow rate of 1.0 mL / min. The secondary column oven temperature was set 5°C higher than the one-dimensional column oven temperature, and the modulator temperature was set 15°C higher than the two-dimensional column temperature, with a modulation period of 5.0 s. The injection port temperature was 250°C. Mass spectrometry conditions: transfer line and ion source temperatures were both 250°C, acquisition rate was 200 spectra / s, electron impact energy was 70 eV, detector voltage was 2031 V, and mass scan range was m / z 35–550. Six biological replicates were set up to ensure reproducibility. Compound identification was based on the HMDB database and Classyfire software, and their sensory odor characteristics (referencing the FlavorDB database, https: / / cosylab.iiitd.edu.in / flavordb / ) and relative abundance were analyzed.

[0032] II. Experimental Results 1. Effects of different slaughter weights on carcass traits of Jinfen White Pigs As shown in Table 1, the carcass traits of Jinfen White Pigs changed significantly as the slaughter weight increased from 105 kg to 145 kg (Table 1). Carcass length increased from 103.96 cm (SW105) to 115.10 cm (SW145), an increase of 10.72%; average backfat thickness surged from 21.55 mm to 38.10 mm, an increase of 76.80%. Eye muscle area increased from 42.59 cm². 2 Gradually increased to 52.75 cm 2 However, the growth rate slowed significantly after reaching 135 kg. The dressing percentage fluctuated between 71.88% and 73.34%. P <0.05), and peaked in the 135 kg group.

[0033] Table 1. Effects of different slaughter weights on carcass traits of Jinfen White Pigs

[0034] Note: Data are expressed as mean ± standard error. Different lowercase letters after the data in the same column indicate significant differences. P <0.05). 2. The Influence of Different Slaughter Weights on the Quality of Jinfen White Pork As shown in Table 2, increasing the slaughter weight of Jinfen White Pigs from 105.17 kg to 145.98 kg significantly improved core meat quality indicators. With the increase in body weight, the shear force decreased by 17.58% (42.88 N → 35.34 N). P <0.01%, intramuscular fat content nearly doubled (2.54%→4.10%). P <0.01). The marble pattern score improved significantly (2.67→3.67, P <0.01 indicates enhanced fat deposition and improved meat quality. There were no significant differences in pH, drip loss, cooked meat percentage, marbling, and electrical conductivity. P >0.05).

[0035] Table 2. Effects of different slaughter weights on the quality of Jinfen white pork.

[0036] 3. Comparison of volatile organic compounds in the muscle of Jinfen white pigs at different slaughter weights Volatile organic compounds (VOCs) were analyzed in pork samples of Jinfen White Pigs at different slaughter weights using GC×GC-TOF / MS. OPLS-DA analysis showed good separation among the sample groups. Figure 1Flavor compounds with CAS annotations were identified in 30 pork samples, mainly including hydrocarbons, alcohols, esters, ketones, heterocyclic compounds, lipids and lipid molecules, carboxylic acids, aldehydes, and ethers (Table 3). In pork weighing 135 kg, the total number of volatile substances was the highest, and the variety of volatile substances (hydrocarbons, alcohols, ketones, etc.) was relatively abundant (Table 3). Analysis of the abundance of various substances revealed that alcohols had the highest relative abundance in Jinfen White Pig pork, which may be the main volatile component of Jinfen White Pig pork. Figure 2 Sensory analysis of the volatile organic compounds in five groups of Jinfen white pig pork, based on a flavor database, showed that its main aroma characteristics were sweet, fruity, and grassy. Figure 3 Different carcass recombinants exhibit unique flavor and sensory profiles: compared to other groups, the SW135 group has more prominent sweet, oily, floral, fresh, and citrus characteristics; Figure 4 The results showed a significant correlation between the volatile organic compound composition of Jinfen white pork and its sensory flavor profile. The three main aroma characteristics—sweetness, fruitiness, and grassiness—were not determined by a single compound, but rather by the synergistic effect of multiple compounds such as ketones, aldehydes, and esters.

[0037] Table 3. Quantities of various volatile substances in the muscle of Jinfen White Pigs at different slaughter weights

[0038] Although the present invention has been described in detail above with general descriptions and specific embodiments, modifications or improvements can be made to it, which will be obvious to those skilled in the art. Therefore, all such modifications or improvements made without departing from the spirit of the present invention fall within the scope of protection claimed by the present invention.

Claims

1. A method for optimizing the slaughter weight of Jinfen White Pigs to produce high-quality flavored pork, characterized in that, The method includes: raising healthy Jinfen white pigs until their live weight reaches 135.08±1.10 kg before slaughtering them.

2. The method according to claim 1, characterized in that, The slaughter rate of Jinfen white pigs slaughtered using the method described above reached 73.34% ± 0.32%.

3. The method according to claim 1, characterized in that, The pork produced using the method described above has a shear force of (35.75±1.68) N in the longissimus dorsi muscle and an intramuscular fat content of 3.82%±0.05%.

4. The method according to claim 1, characterized in that, The total amount of volatile flavor compounds in pork produced by the method is higher than that in other weight groups. The volatile flavor compounds include hydrocarbons, alcohols, esters, ketones, heterocyclic compounds, lipids, lipid molecules, carboxylic acids, aldehydes, and ether compounds.

5. The method according to claim 4, characterized in that, The volatile flavor compounds in the pork were mostly alcohols, which had the highest relative abundance.

6. The method according to claim 4, characterized in that, The pork contained 2,231 volatile flavor compounds, with hydrocarbons, alcohols, and ketones being significantly more abundant than other weight groups.

7. The method according to claim 1, characterized in that, Pork produced using the method described above exhibits flavor characteristics of sweetness, oiliness, floral notes, freshness, and citrus.

8. The method according to any one of claims 1-7, characterized in that, The Jinfen white pigs mentioned are castrated boars.

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