Physiochemical Properties and Oxidation Status of Pork from Three Rearing Systems

The consumer’s interest in his/her health and the quality of his/her food has increased as well as in environmental issues such as animal welfare. Consumers believe that organic and similar (traditional) production systems are more advantageous for consumers (providing healthier food) and animals (providing better welfare). The aim of the study was to evaluate the impact of different rearing systems (organic, conventional and traditional) on the physicochemical properties and oxidation states of pork meat. The meat samples were obtained from three different rearing systems of pigs: organic, conventional and traditional. The samples (M. biceps femoris) were obtained from producers directly 3 days after slaughtering for analysis. The following physical and chemical parameters were analyzed: color (according to the CIE L * a * b * system), pH, dry matter, protein, collagen, fat and ash. The oxidation state of the meat samples was measured by thiobarbituric acid reactive substances (TBARSs), free fatty acid (FFA) and antioxidant capacity (2,2-diphenyl-1-picrylhydrazyl). The results indicated that the rearing system affects most of the evaluated parameters. A significant difference (p < 0.05) was observed in color parameters L* and b*, where the conventional pork samples were darker and the organic pork yellower. Total protein content in meat of pigs raised in a conventional system was higher (22.23%) than for organic (20.36%) and traditional (21.21%). The fat content in the meat of organically reared pigs was higher (2.81%) than in pork from conventional and traditional systems (1.43% and 0.37%, respectively). Organic pork was more susceptible to oxidation processes due to its higher TBARS (1.24 mg/kg) and FFA (1.15% fat as oleic acid) values and lower antioxidant capacity (26.42% inhibition), which may result in inferior technological properties of meat.