Meat quality characteristics of a raw leg from the Acorn pig for ham processing

The study was based on a Acorn pig which was an Henan hybrid black pig fed on the acorn as the main dietary supplement ( hereinafter referred to as " acorn pig ") . According to Chinese national standard, meat quality characteristics including eating quality, nutritional quality and technological quality of the acorn pigs were determined to analyze the difference between the meat of the pig breed and common landrace pork, to provide the theoretical basis for the acorn pig as a good ham processing raw material.The results showed that the acorn pig's intramuscular fat in the rear leg was up to 7.78%.The contents of mineral elements such as Fe, Zn, Cu were 10.05, 17.07, 0.84 mg/kg, respectively. The unsaturated fatty acids ( UFA) were56.61%, the polyunsaturated fatty acids ( PUFA) accounted for 13.65%. The essential, non-essential, total amino acids and delicious amino acids in hindleg muscles were 6.75, 10.6, 17.35, 5.64 g/100 g, respectively.The a*of the acorn pigs' rear leg meat was 13.44 ± 1.63, which was redder than that of common pork.The cooked meat percentage was 70.51% ± 2.03%, and the shear force was ( 3.58 ± 0.17) kg.In conclusion, the meat of the acorn pig was rich in mineral elements, amino acids and fatty acids, which was a kind of high-quality raw materials for high-end ham processing.