Comparisons of Three-Way and Backcross Swine: II. Wholesale Cuts and Meat Quality A. Langlois and F. Minvielle

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1 Comparisons of Three-Way and Backcross Swine: II. Wholesale Cuts and Meat Quality A. Langlois and F. Minvielle J ANIM SCI 1989, 67: The online version of this article, along with updated information and services, is located on the World Wide Web at:

2 COMPARISONS OF THREE-WAY AND BACKCROSS SWINE: II. WHOLESALE CUTS AND MEAT QUALITy1 A. Langlois 2 and F. Minvielle 2,3 Universit6 Laval 4 Qu6bec, Canada G1K 7P4 ABSTRACT A total of 306 pigs were sired by Hampshire, Duroc, Landrace and Yorkshire boars. All dams were Yorkshire x Landrace crossbreds. Wholesale cut and meat quality trait data from their backcross and three-way cross progeny were studied to determine the importance of breed, sex and season effects on variation. Weight characteristics of carcass and wholesale cuts were analogous in barrows and gilts, except that ham weight was significantly larger for females. Breed differences were small. Landrace backcross pigs had smaller ham and shoulder but heavier loin than three-way crossbred animals (P <.05). Meat quality was assessed by measuring ph, color and water holding capacity. Whereas three-way crossbreds and gilts had higher (P <.05) ph values 45 min after slaughter than backcross animals and barrows did, respectively, differences had disappeared by 24 h after slaughter. Meat from three-way crossbreds tended to be darker and had higher water holding capacity (P <.05). Gilts also had darker meat (P <.05) than barrows. Landraceand Yorkshire-sired pigs tended to produce a loin with a smaller cross-section. It was larger (P <.05) for Hampshire crossbreds than for Yorkshire backcross, but smaller (P <.05) for barrows than for gilts. Winter-grown pigs tended to produce darker and drier meat than animals finished in summer or fall. Correlations were high between ph, reflectance and water holding capacity. Low ph, high reflectance (pale color) and high water loss tend to be associated with each other. (Key Words: Pigs, Crossbreds, Backcross, Meat Cuts, ph, Color, Water Holding Capacity.) J. Anita. Sci : Introduction Whereas the Yorkshire Landrace sow is the most popular dam for market pigs (Jonsson, 1975; Fahmy and Holtmann, 1977; Sellier, 1982), four main sire breeds are used in North America with Yorkshire x Landrace females: Yorkshire, Landrace, Duroc and Hampshire. ]The collaboration of la Fermc Olympique, St-Pierre de Broughton, and l'abattoir Turcotte et Tunnel, Vall6e- Jonction is gratefully acknowledged. The help of J. Martel and F. Trudel has been most valuable. 2A. Langlois held a postgraduate scholarship from the FCAR. This work was supported by a grant from the CRSAQ to F. Minvielle. 3Address reprint requests to F. Minvielle at INRA, SGt~A, Jouy-en-Josas, France. "*FSAA, Dept. Zootech., Univ. Laval. Received June 3, Accepted January 16, Few studies have examined the effect of crossbreeding on wholesale cuts or meat quality. Scott et al. (1984), with purebreds, F1 crosses and backcrosses of Yorkshire and Landrace, estimated the effects of breed composition, sex and live weight on measures of trimmed cuts. Christian et al. (1980) studied the effects of sex, season, dietary protein level, slaughter weight and breed composition on ham percent, loin percent and loineye area. In contrast to genetic factors, several studies, such as the one by Martin et al. (1980) on the effect of slaughter weight on carcass composition and meat quality, have been conducted to investigate the effect of nongenetic factors on pork. However, in most reports, animals were commercial pigs picked at random on the slaughter line. Other studies have tried to quantify PSE, normal and DFD meats by physical and chemical properties (e.g., Barton-Gade, 1979; Jedlicka et al., 1979; 2025

3 2026 LANGLOIS AND MINVIELLE LundstrOm et al., 1979) or have reported simple correlations with meat quality traits (e.g., Lundstr6m et al., 1979; Martin et al., 1981). Although Sellier (1982) has published results on quality traits in relation to crossbreeding, few data are available to compare the effect of Hampshire, Duroc, Landrace and Yorkshire terminal sires on cuts and meat quality. The purpose of this paper is to compare wholesale cuts and meat quality of market pigs from the four main terminal crosses used in Qufbec and to evaluate the relationships between these different measurements. It supplements a companion paper (Langlois and Minvielle, 1989) on growth and commercial assessment of carcass plus a previous report on carcass composition and sensory characteristics (Martel et al., 1988). Materials and Methods Detailed description of animals, experimental procedures and statistical analyses have been given previously (Langlois and Minvielle, 1989). Three-way crossbreds sired by four Hampshire (n = 76) or four Duroc (n = 74) boars and backcrosses sired by four Landrace (n = 74) or four Yorkshire (n = 82) boars mated to reciprocal Yorkshire x I.amdrace crossbred sows were slaughtered at mean (least squares) weights of 94.6, 93.5, 91.8 and 93.0 kg. Landrace backcross pigs were lighter (P <.05) at slaughter. Experimental pigs were produced in three groups. Consequently, they were finished during three successive seasons: summer, fall and winter. Measurements and Statistical Analysis. Just after slaughter and evisceration, hot carcass weight was recorded. At the slaughterhouse, each carcass was split lengthwise through the spinal cord. About 45 min after slaughter, pill was measured on the longissimus muscle between the 13th and 15th ribs, and on the exposed part of the semimembranosus muscle of the ham of the right side. Measures were taken in a small incision 1 cm deep with a surface combined electrode 4 linked to a 4Type E-5D, Fisher Scientific, Springfield, NJ. Digital Ph-Temp meter 119, Fisher Scientific, Springfield, NJ. 6Criterion Reflection Meter, Canadian Research Institute, Toronto, Can. portable ph meter 5. First, the ph meter was calibrated. After each measurement, the electrode was rinsed with distilled water. After each animal, it was washed with acetone, and after every fifth animal the ph meter was recalibrated. About 24 h after slaughter, chilled halfcarcasses (without the head) were weighed and the right side of the carcass was separated into wholesale ham, loin and shoulder cuts as described by Fortin (1980). Weight of each cut was recorded. Then, the loin was divided at the junction of the thoracic and lumbar vertebrae. The ph was measured (ph2) on the fresh cut of the anterior part of the loin. Reflectance was measured at the same place with a colorimeter equipped with a reading probe 6. A higher reflectance value indicates a paler muscle. Loineye area then was traced on transparent paper and the area subsequently was measured with a compensating polar planimeter. Finally, a chop was cut off to measure water holding capacity of the meat with a capillary volumeter (Hofmann, 1975). For the ham, ph 2 was taken next to the site used to measure ph 1. The surface of the section was traced to obtain the area. A 2-cm 2 slice of the gluteus medius muscle was cut to evaluate water holding capacity. Covariables were used for statistical analyses of hot carcass weight, wholesale cuts weight, loineye area and ham section area. The covariables were the weight at the beginning of the growth trial (Langlois and Minvielle, I989) for carcass weight, weight of the chilled half-carcass for wholesale cuts and weights of the loin and the ham for section areas. All covariables were significant. Least squares means analysis was performed using the General Linear Models procedure of SAS (1982). The linear model included effects of breed, sex, season and pen. Sire effect was not added to the model because it was confounded with the pen effect. Raw correlations between variables of meat quality were computed (SAS, 1982) to study their associations in relation to PSE (meat exudative myopathy). With the Factor procedure of SAS (1982), a factorial analysis for principal components followed by a varimax rotation was applied to the seven measures of ph (4), color (1) and water holding capacity (2) associated with meat quality. The objective of this analysis was to determine whether those variables could be grouped and, consequently, to check whether some were redundant.

4 Item CROSSBREEDING IN SWINE: CARCASS PERFORMANCE 2027 TABLE 1. LEAST SQUARES MEANS FOR THE WEIGHTS OF THE HOT CARCASS, THE HAM, THE LOIN AND THE SHOULDER, ACCORDING TO PATERNAL BREED AND SEX Hot carcass Ham Loin Shoulder weight, weight, weight, weight, kg a kg a kg a kg a Paternal breed Hampshire c 8.67 c 8.10 d 9.09 c Duroc c 8.66 c 8.08 d 8.99 ed Landrace c 8.40 d 8.43 c York.~hi~ c 8.66 c 8.28 cd 8.84 de Sex Barrow d 8.54 f 8.27 e 8.89 f Gilt d 8.66 e 8.18 e 8.90 f Season b * NS g * *** astandard errors of the LS means: hot carcass weight (breed:.67 to.71 and sex:.48), chilled half-carcass weight (breed:.31 to.33 and sex:.22 and.23), ham weight (breed:.04 and sex:.03), loin weight (breed:.07 to.08 and sex:.05) and shoulder weight (breed:.06 to.07 and sex:.05) bf-test from the ANOVA table for season effect. c'd'e'fl.r..ast squares means within a column with different superscripts differ (P <.05). gns = not significant. *P <.05. ***P <.001. As stated previously (Langlois and Minvielle, 1989), sires were representative of boars used at the time. Yet, they were in limited number, so breed comparisons can only be considered to be indicative. Results and Discussion Carcass Weight. There was no breed differences in hot carcass weight (Table 1). These homogeneous carcass weights were as expected because it was planned to slaughter animals at a fixed weight (Langlois and MinvieUe, 1989). There was no sex effect, but there was a season effect (Table 1) because animals finished during the summer were slaughtered at a lighter weight (Langlois and Minvielle, 1989). Ham Weight. Hams of Landrace crossbreds were lighter than ones from the other three crosses (P <.05; Table 1). In an analysis of purebred barrows, Wax et al, (1975) did not detect any difference between Hampshire, Duroc and Yorkshire for ham percent. Likewise, for purebreds and F1 crosses of Duroc and Yorkshire, the breed of sire had no effect on ham percent (Bereskin et al., 1971). However, Scott et al. (1984) found that with an increasing proportion of Landrace and with a corresponding decreasing proportion of Yorkshire in the cross, ham weight increased. Gilts yielded heavier hams than barrows (P <.05), as reported previously (Christian et al., 1980). Loin Weight. Landrace-sired pigs had heavier loins (P <.05) than those sired by Hampshire or Duroc boars (Table 1). With purebreds and backcrosses, Scott et al. (1984) found that loin weight decreased as the proportion of Landrace in the cross was increased and the proportion of Yorkshire was decreased. As we observed for adjusted weights, Wax et al. (1975) and Bereskin et al. (1971) detected no difference in loin percent between Hampshire, Duroc and Yorkshire purebred boars. Christian et al. (1980) and Scott et al. (1984) reported that gilts had heavier loins, but no sex difference was detected in our experiment. Loins from animals of the summer season were lighter (P <.05). This might be due to the fact that these animals were slaughtered at a lower weight and thus yielded a lighter carcass. Yet, this effect was not observed with the other carcass cuts. Shoulder Weight. Hampshire crossbreds had a heavier shoulder (P <.05) than Landraceand Yorkshire-sired pigs (Table 1). Shoulders from Duroc crossbreds were heavier than those from Landrace (P <.05). There was no sex effect, although Scott et al. (1984) had noted that barrows had a heavier shoulder and that the proportion of the shoulder cut decreased with an increasing proportion of Landrace (and

5 2028 LANGLOIS AND MINVIELLE TABLE 2. LEAST SQUARES MEANS FOR THE ph OF THE LOIN AND THE HAM AFFER 45 MIN AND 24 H, ACCORDING TO PATERNAL BREED AND SEX a Afler 45 rain After 24 h Item loin ph 1 ham ph 1 loin ph 2 ham ph 2 Paternal breed Hampshire 6.19 c 6.43 r 5.49 e Duroc 6.19 c 6.32 d 5.51 r Landrsce 6.07 d 6.20 e 5.51 r Yorkshire 6.14 cxl 6.22 de 5.5 lc Sex Barrow 6.10 f 6.23 g 5.50 d Gilt 6.19 e 6.37 f 5.51 d Season b ** ** ** asmndard errors of the LS means: ph 1 of the loin and ham (breed:.04 and sex:.03), ph 2 of the loin after 24 and sex:.01) and ph 2 of the ham after 24 h (breed:.02 and sex:.015). bf-test from the ANOVA table for season effect. c'd'e'f'gleast squares means within a column with different superscripts differ (P <.05). **P < r 5.53 c 5.53 c 5.49 c 5.51 d 5.53 d h (breed:.02 a correspondingly decreasing proportion of Yorkshire) in matings. Both season and the breed x season interaction had a significant effect on shoulder weight. However, this result does not have any reasonable explanation other than chance alone. There may be some economical importance to these differences in conformation. The shoulder, being slightly larger in Hampshire crossbreds, is the least valuable of the three cuts, and Landrace crossbreds have slightly larger loins but smaller hams than the three other crossbred types. Meat Quality The variables used to evaluate meat quality were ph, reflectance (color) and water holding capacity. Evaluation of PSE and DFD was not an objective of this experiment, so cuts were not scored for these two defects. However, PSE meat is characterized by a low ph, pale color and low water holding capacity; DFD meat is at the other extreme for these same measures (Barton-Gade, 1979). Hence, the term "PSE pole" was used to describe a group of pigs that produced paler meat with lower ph and lower water holding capacity than other groups. Similarly, the term "DFD pole" also was used. Loineye and ham section areas were analyzed also. ph. Loin pill of Landrace-sired pigs was lower than for Hampshire and Duroc crossbreds (P <.05), but it was not different from loin phi of Yorkshire crossbreds. The latter was equivalent to the PIll for three-way crossbreds (Table 2). Schw6rer et al. (1980) reported that Swiss Landrace pigs had lower phi than Swiss Large White. Hampshire crossbreds showed a higher pill of the ham than the three other mating types, whereas Duroc crossbreds had a higher phi than Landrace-sired pigs. There is no specific value of acceptable minimum ph for good meat quality, but authors generally choose this threshold between 5.6 and 6 (Sybesma and Logtestijn, 1967; Hildebrandt, 1974; Jedlicka et al. 1979). All mean pill values (Table 2) were in the range for normal pork. From pigs chosen at random from large breeding stations, Jedlicka et al. (1979) also obtained an average phi of the loin (6.07) that was lower than that of the ham (6.11). Bennett et al. (1973) divided loins into PSE, normal and DFD with corresponding means of 5.4, 5.6 and 6.1. In this study, 5.6 was chosen as the threshold for normal loin ph 1. Respectively 8, 6, 11.4 and 6.5% of the pigs from Hampshire, Duroc, Landrace and Yorkshire boars were under this threshold. For the ham ph 1, corresponding percent values were 8, 6, 20 and 16.9 under 5.8, a limit suggested by Jedlicka et al. (1979), who obtained 15.2% of observations below this threshold. Gilts had higher (P <.05) pill for both loin and ham (Table 2), and animals finished in the summer produced a meat with lower pill (P <.01) than those of the winter season (Table 2).

6 Item CROSSBREEDING IN SWINE: CARCASS PERFORMANCE 2029 TABLE 3. LEAST SQUARES MEANS FOR THE REFLECTANCE OF THE LOIN, THE WATER HOLDING CAPACITY OF THE LOIN AND THE HAM, THE LOIN-EYE AREA AND THE HAM SECTION AREA, ACCORDING TO PATERNAL BREED AND SEX a Water holding capacity c Loineye Ham section Loin area, area, reflectance b Loin Ham cm 2 cm 2 Paternal breed Hampshire f f f 41.9 e e Duroc ef f f 40.0 ef e Landrace e e ef 39.8 ef e Yorkshire ef e e 38.1 f 128. I e Sex Barrow g g g 38.8 h 128,4 f Gilt h g g 41.2g f Season d *** * NS i ** NS astandard errors of the LS means: loin reflectance (breed: 1.13 to 1.24 and sex:.83 and.84), water holding capacity of the loin (breed: 2.46 to 2.70 and sex: 1.80 and 1.84), water holding capacity of the ham (breed: 2.25 to 2.47 and sex: 1.64 and 1.68), loineye area (breed:.74 to.83 and sex:.55) and ham section area (breed: 1.9 to 2.1 and sex: 1.4). bthe higher the value, the paler the meat. ethe higher the value, the more exudative the meat, or the poorer its water holding capacity. df-test from the ANOVA table for season effect. e'f'g~least squares means within a column with different superscripts differ (P <.05). ins = not significant. *P <.05. **P <.01. ***P <.001. There was no difference between paternal lines for the ph of ham or loin after 24 h (PH2) (Table 2). Average ph2 was, respectively, 5.50 and 5.53 for the loin and the ham. SchwiSrer et al. (1980) did not detect a difference in muscle ph between Swiss Landrace and Large White pigs. After 24 h, ph should have decreased below 5.7 to 6 in normal meat (Barton, 1971; GaUway and Tarrant, 1979). Lundstrtim et al. (1979) suggested that the upper limit should be the population mean ph plus twice the standard deviation. In our case, this would give an upper limit of 5.8 for both cuts. Barton-Gade (1979) considered that values higher than 5.7 (longissimus muscle) and higher than 5.8 (semimembranosus muscle) were higher than normal. In our work, 7.3, 11.3, 7.7 and 8% of Hampshire-, Duroc-, Landrace- and Yorkshiresired pigs, respectively, had a loin ph2 larger than 5.7. Corresponding figures for ham ph2 were 5.8, 9.4, 4.6 and 4% with values larger than 5.8. The ph values for Hampshire-sired pigs did not indicate poor meat quality and were comparable to those for the other genetic groups. Suty et al. (1987) reached the same conclusion as they compared meat from Landrace, Pi6train and Hampshire. In contrast with these results, Sellier (1982) reported poorer meat quality in Hampshire-sired pigs, compared with Large White, Duroc and Landrace crossbreds, and Monin et al. (1984) confirmed this comparison with Large White and even defined a "Hampshire effect" on meat quality. More work is needed on that subject in North America. There was no sex effecl but summer animals yielded cuts with a lower ph2 (P <.05; Table 2). Gallway and Tarrant (1979), who have found a similar season effect, argue that in the northern temperate zone, market pigs produced in the winter are chilled during transportation and expend energy to keep warm, thereby creating favorable conditions for production of meat toward the DFD pole. Reflectance (Meat Color). Reflectance is enhanced by pale meat because dark meat absorbs more light. Loins of Landrace backcrosses were lighter (P <.05) than those of Hampshire crossbreds and had a tendency to be lighter than those of Duroc and Yorkshire crossbreds (Table 3). Lundstr6m (1975),

7 2030 LANGLOIS AND MINVIELLE Schw6rer et al. (1980) and Lundstr6m et al. (1979) have reported that meat from Large White was darker than that from Landrace, in disagreement with Barton-Gade (1979). Johnson et al. (1978) did not find any significant difference between three-breed crosses and F 1 crosses obtained by all combinations and permutations of Duroc, Hampshire, and Yorkshire breeds. Still, Sellier (1982) found that meat from the paternal Hampshire line was lighter than that from Large White, Landrace or Duroc-sired pigs. Barrows had paler meat than gilts (P <.05). Christian et al. (1980) and Schneider et al. (1982) did not detect any sex effect on meat color. However, they did not measure reflectance, but they scored color on a 1 to 5 scale. Also, the fact that loin meat from barrows contained 2% more fat than meat from gilts (Martel et al., 1988) may explain our results in part. Pigs yielded darker (P <.001) meat in the winter season (Table 3). This relates well with ph results but disagrees with the results of Christian et ai. (1980), who used a color scale. According to Martin et ai. (1980), meat quality improves with increasing slaughter weight. Animals from the summer season had a lighter slaughter weight than those of the winter season, which, in addition to the climatic explanation of Gailway and Tarrant (1979), could explain the tendency for these pigs to be closer to the PSE pole. Water Holding Capacity. Results for the loin and the ham were very similar. There was no sex effect. Backcross (Landrace, Yorkshire) animals had more exudative meat (P <.05) with less water holding capacity (higher numbers in Table 3) than three-way-cross animals (Table 3). The same difference was reported between Hampshire and Large White by Monin et al. (1984). In contrast, Sellier (1982) reported that the meat from Hampshire crossbreds was more exudative than that from Duroc, Landrace or Large White crossbreds. Also, Schw6rer et ai. (1980) noted that Landrace meat was more exudative than meat from Large White. Finally, summer season animals produced dryer loin (P <.05; Table 3). Considering globally ph, reflectance and water holding capacity, animals from the two three-way crosses (Hampshire, Duroc sires), and especially those from Hampshire boars, tended to be closer to the DFD pole. In contrast, the two backcrosses, particularly Landrace, were closer to the PSE pole. Meat from gilts, and especially those born from Duroc or Hampshire sires, was closer to the DFD pole. Finally, for reasons mentioned before, meat from winter-grown animals had a physicochemical profile closer to the DFD pole. Loin Area. Surface of the loin section was larger (P <.05) for gilts than for barrows and for Hampshire crossbreds than for Yorkshiresired pigs (Table 3). Christian et al. (1980), Schneider et al. (1982) and Bereskin and Frobish (1982) noted similar sex difference. Earlier studies (Christian et al., 1980; Bereskin and Frobish, 1982) showed that the loin section was larger in Hampshire and Duroc than in Yorkshire and Landrace. Our observations generally confirm these results, but they disagree with the earlier studies reporting no difference between breeds (Bereskin et al., 1971; Wax et al., 1975). However, those last results were from purebreds. Fahmy and Holtmann (1977) found breed differences when Hampshire was part of the cross. The loineye area was larger for animals from the summer season (P <.01). However, previous reports on seasonal effects are contradictory (Christian et al., 1980; Schneider et al., 1982). Ham Section Area. There was no breed or sex effect on ham,section area. The lighter weight ham of Landrace crossbreds tended to have a larger area. Its confirmation then must have been stockier. Season was marginally significant (P <.06). Comparison of least squares means indicates that ham section area from winter-season animals was larger (P <.01) than that from summer and fall animals. Correlations and Factorial Analysis Correlations. Raw correlations between the different quality traits are listed in Table 4. As observed before (Jedlicka et al., 1979), for any two measures of the same type (as pill in two locations on the same carcass), the correlation generally is significant. In this work, ph2 was not so well correlated with reflectance and water holding capacity as pill was. However, Martin et al. (1981) found the contrary. The strongest correlation is between the ph2 of the loin and ph2 of the ham. Reflectance of the loin and water retention of the loin or the ham yielded significant correlations. Lundstr6m et al. (1979) and Swatland (1982b) have found this same relationship. The correlation was stronger between the ph of two muscles at the

8 CROSSBREEDING IN SWINE: CARCASS PERFORMANCE 2031 TABLE 3,. CORRELATIONS AMONG THE PORK MUSCLE QUALITY VARIABLES. Loin water Ham water Loin Ham Loin Loin holding holding PHI PH2 ph 2 reflectance capacity capacity Ham.34 a.16, phi.0001 b , Loin phi Ham, , ph Loin ph Loin reflectance Loin water.38 holding capacity,0001 acorrelation coefficient (n = 266 to 289). bassoeiam~l probability. same time (45 min or 24 h postmortem) than between the same muscle (or both muscles) at different times. As noted by Lundstrtim et al. (1979), all four measures of ph were negatively correlated with reflectance and water holding capacity. The lower the ph, the paler and the more aqueous the meat. Martin et al. (1981), without considering water holding capacity, obtained the same pattern. As in this study, Schw0rer et al. (1980) noted that PIll was a good predictor of water loss after 24 h. Lundstrtim et al. (1979) and Swatland (1982b) have noticed a negative relationship between water loss and ph2 for the loin. Lundstrtim et al. (1979), Barton-Gade (1979), Martin et al. (1981) and Swatland (1982a) have reported an important negative relationship between ph2 and reflectance. Yet, except for the loin ph2, this was not as clear in this study. Martin et al. (1981) have found that pill was not well correlated with the other variables, whereas, as in our work, Lundstr/bm et al. (1979), Schw6rer et al. (1980) and Swatland (1982a, b) reported a strong negative correlation between phi and reflectance of the loin. Factorial Analysis. The multivariate technique of factorial analysis by principal components was applied to ph l, ph 2, reflectance and water holding capacity. By imposing a minimum limit of one to the eigenvalue, two factors were extracted. The first one explained 32% of the total variation and the second one explained 22%. To be included in a factor, a variable had to contribute 40% of its own variation to the variance of the factor, and this contributed portion of variance had to represent at least 18% to the total variation in the factor. After a varimax orthogonal rotation, we found that factor 1 was, in decreasing order, explained mostly by ham pill, by reflectance of the loin and by water holding capacity. Factor 2 regrouped ph2 for loin and ham. The ph2 values contributed the most to the final communality estimates retained, with 18% each. The pill of the loin was the smallest contributor with 9%. If we retain three factors, factor 3 is the pill of the loin. However, the eigenvalue of factor 3 was only.83, and would only add 10% to the explained total variation. Therefore, ph 1 of the loin could be eliminated, which is quite understandable because loin ph 2 was measured at a different location on the muscle. Overall, pill of the ham and loin reflectance both should be kept to evaluate meat quality because they yielded complementary information. In contrast, only one of each measurement of water holding capacity and ph2 would be needed, because they tend to duplicate the same information on meat quality. Conclusion For the variables related to the three wholesale cuts of the carcass, breed differences and gender effects were small. Yet, for the weights of the cuts, Landrace crossbreds had a heavier loin, but a lighter ham and shoulder.

9 2032 LANGLOIS AND MINVIELLE Barrows in general, and Yorkshire crossbreds particularly, showed a tendency to yield a loin with a smaller loineye area. Correlations between variables related to meat quality confirmed that lower ph after 45 min or 24 h, lighter tint and poorer water holding capacity were generally associated with each other. Animals from the three-way crosses were closer to the DFD pole, and those from the backcrosses were closer to the PSE pole. Yet, meat quality of all genetic groups was quite acceptable. Literature Cited Barton, P. A Some experience on the effect of preslaughter treatment on the meat quality of pigs with low stress resistance. In: Proc. 2 nd Int. Syrup. on Condition and Meat Quality of Pigs. pp Wageningen, The Netherlands. Barton-Gade, P. A Some experience on measuring the meat quality of pig carcasses. In: Proc. Symp. Muscle Function and Meat Quality. Acta Agric. Seand. 21 (Suppl.):61. Bennett, M E., V. D. Bramblett, E. D. Aberle and R. B. 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