Survey of various meat quality parameters to determine the meat quality of Husum saddleback pigs.

Pork is the second most popular meat worldwide and is expected to continue to grow, making it even more important to improve the quality of meat, particularly in specialty breeds like the Husum saddleback pig. The primary criteria of meat quality that are important for sensory qualities including flavor, tenderness, juiciness, and also nutritional value are the ultimate pH (UPH), protein content, meat color, and intramuscular fat (IMF). These factors are examined in this thesis. Although Husum saddleback pigs have less muscular mass than other breeds, our extensive research shows that they have a greater IMF content, which improves the quality of their meat. The study emphasizes how feeding practices have a major impact on the quality of meat and how balanced meals full of vital nutrients are necessary to satisfy sustainable requirements for meat production. As demonstrated by substantial group differences using one-way ANOVA (F=64.17, p=0.000, R squared=98.41%) and Tukey pairwise comparisons, IMF is essential in determining taste, tenderness, and juiciness. While Group N (PERSA Sch. EOEKA HS2) had the lowest mean IMF (0.155), appropriate for lean meat tastes, Group A (Bio, PVC 048, Schl 26) displayed the greatest mean IMF (6.175 and 5.53, respectively), suggesting excellent meat quality. Using the RM200QC and CM-5 Konica spectrophotometer, the color evaluation revealed notable differences across the groups as well, with higher mean values corresponding to perceived quality. Groups with different protein levels were detected by protein content analysis (F=2.72, p=0.003), with PVC 043, and Schl 25 showing the highest mean (28.43). The mean pH levels of the feeding groups varied significantly (p=0.000), with Group A (Bio) recording the highest pH (mean=6.175) and Group C (Sch. EOEKA) the lowest (mean=5.585). Higher pH levels are indicative of better meat quality and longer shelf life. The results support pricing schemes that take into account the better meat quality of Husum saddleback pigs, supporting sustainability in organic and ecological agricultural environments. To improve knowledge and application in the meat business, future research should focus on longitudinal studies on feeding schedules, selective breeding, customer preferences, and post-slaughter procedures. Overall, this study opens the door for future research and practical applications in sustainable hog production by offering significant insights into the meat quality of Husum saddleback pigs