Comparison of antioxidant compounds in pig meat from Italian autochthonous pig Suino Nero Lucano and a modern crossbred pig before and after cooking. (15th September 2019)

• Record Type: Journal Article
• Authors: Simonetti, Amalia; Perna, Annamaria; Gambacorta, Emilio
• Is Part Of: Food chemistry. Volume 292(2019)
• Page Start: 108
• Page End: 112
• Publication Date: 2019-09-15
• Subjects: Italian autochthonous pig -- Meat quality -- Antioxidant compounds -- Cooked meat; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2019.04.057
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Antioxidant compounds were detected in autochthonous and modern crossbred pig meat. Cooking process decreased the content of antioxidant compounds. Autochthonous raw and cooked meat showed a higher endogenous antioxidants content. Abstract: This study aimed to evaluate and compare the antioxidant compounds of raw and cooked Longissimus lumborum muscles from Suino Nero Lucano (SNL) and a modern crossbred (CG) pig. Vitamin E, phenols, histidine-containing peptides, and superoxide dismutase (SOD) activity have been detected in the raw and cooked meat of both genetic types. Cooking process decreased the content of all considered antioxidant compounds ( P < 0.05). The antioxidant compounds of meat were significantly influenced by genetic type ( P < 0.001). Autochthonous SNL raw and cooked meat showed a higher endogenous antioxidants content ( P < 0.001) and SOD activity ( P < 0.02) compared to CG meat. The results of this research highlighted that the pig meat, in particular autochthonous pig meat, showed good concentrations of endogenous antioxidant compounds that could confer functional properties to the product.