Title : Comprehensive evaluation of meat quality in traditionally raised pigs: Nutritional, biochemical, and histological perspectives compared to industrial systems
Abstract:
This study aimed to evaluate the compositional quality of pork and traditional pork products from pigs raised under extensive conditions. It compared these to industrially raised breeds using a multidisciplinary approach—, nutritional, biochemical, and histological. The key objectives included analyzing carcass traits, nutrient composition, and typicity factors of pork meat but also the quality aspects of pork meat products obtained by traditional processing. The experiment involved 30 traditionally raised Mangalitsa and Bazna pigs from various commercial breeds raised under identical conditions, and five various pork meat products processed from the meat analysed. The study highlighted the distinctive qualities of pork from the these traditionally raised breeds, which include: Slower growth and fattening period but a higher slaughter yield compared to specialized and industrially raised breeds; Water and protein content are inversely proportional to fat levels, with the highest values observed in the ham region. Cholesterol levels in these pork meat are not statistically significantly different (p>0.05) from other breeds but tend to be lower (50–90 mg/100g); Meat from the neck has nearly triple the caloric value compared to the ham, with values ranging from 120.24 kcal to significantly higher. Traditional rearing results in 13.2% lower saturated fats and 8.4% higher unsaturated fats, notably monounsaturated fatty acids beneficial to health. Traditional pork products have higher protein content (statistically significant, p<0.05), and improved nutritional profiles compared to industrially produced equivalents. Traditional products retain better tissue morphology with dense, rectangular myocytes and fine sarcoplasmic granularity, while industrial products show cellular hyperhydration and increased fibrous and interstitial tissue. The traditional pork products analyzed contained no added nitrites, with levels undetectable by spectrophotometric analysis. The sodium chloride content in traditional products was also significantly different (p<0.05) compared to industrial products; levels were higher in pork ham and tenderloin but remained within accepted limits. Traditional products contained a notable amount of smoked polycyclic aromatic hydrocarbons (PAHs), with some types (e.g., smoked tenderloin) reaching up to 100 µg/kg. However, benzo[a]pyrene, the carcinogenic marker of PAHs, was not present in concentrations exceeding the European limit of 2 µg/kg. No soy protein additives were detected in the traditional products; all samples tested negative for soy DNA via specific sequence amplification. In contrast, industrial products may be considered less beneficial to consumer health due to detectable nitrite levels, higher benzo[a]pyrene concentrations, and the presence of undeclared soy protein in some samples. We concluded that traditional pork products are characterized by higher protein, fat, and collagen content and reduced water content, supporting their classification as higher biological value foods.
