Lipolysis and lipid oxidation during chilled storage of meat from Large White and Pietrain pigs

The day after slaughter, six chops of Longissimus lumborum from each of 10 Large White pigs and six Piétrain pigs were packed individually under vacuum and kept at 3–4 °C in the dark. At 1, 5 and 9 days after slaughter, two chops were used for analysis of lipids, thiobarbituric acid reactive substances (TBARS), sarcoplasmic Ca2+ and sarcoplasm and mitochondria phospholipase A2 activity. Free fatty acid content was higher in Piétrains than in Large Whites and increased with keeping time. Total lipids of Large White pigs contained more saturated fatty acid (SFA) and monounsaturated fatty acid (MUFA) and less polyunsaturated fatty acid (PUFA). Large Whites had less dioleoyl-linoleyl-glycerol (OOL) and Palmitoyl-oleoyl-linoleyl-glycerol (POL) and more Palmitoyl-oleoyl-stearyl-glycerol (POS) than Piétrains. The percentages of SFA and MUFA decreased and the percentage of PUFA increased with time in FFA of Large White pigs. In Piétrains, similar changes were observed between days 1 and 5, but later the percentages of SFA increased and the percentage of PUFA decreased again. TBARS tended to increase with time particularly in Piétrains. Sarcoplasmic phospholipase A2 decreased between days 5 and 9 in both breeds. Sarcoplasmic calcium was markedly higher at day 1 in Piétrains than in Large Whites then the difference decreased. These breed differences in lipid composition differences and lipid changes during storage are considered too small to be of practical importance, for instance in influencing the choice of a breed for pork production.