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Classifying different Iberian pig genetic lines by applying chemical–instrumental parameters of dry-cured Iberian shoulders

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Abstract

Iberian pigs are an autochthonous porcine breed mainly bred in southwestern of Iberian Peninsula, this herd traditionally feeds on acorn and pasture, in an extensive production system. In this study, the main objective was for classifying Iberian shoulders from different genetic lines of pigs and their crossed genetic lines. For that, morphology parameters, fatty acid profile and volatile compounds were determined on two batches of dry-cured Iberian shoulders. The samples were acquired from the same place of the dry-cured Iberian shoulders. From these data, two databases were created, for training and validation purpose. Results on this study, firstly demonstrate the capability of data mining techniques in order to classify shoulder as function as Iberian pig genetic lines by using of different quality characteristics. Four classification models were developed and tested in the training database and all models achieved a percentage of correct classification higher than 75%. Then, the same four classification models were performed in the validation database and the model of J48 decision tree and fatty acid profile reached the highest correct classification percentage (91.67%), and from Retinto genetic line (95.65%). From this classification model, a software application was developed in order to determine in a semi-automatic way the genetic line of the dry-cured Iberian shoulder. This application could be used in the meat industries for determining relationships between genetic line and meat quality or performance of noble parts.

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Acknowledgements

This study was partially funded by “Centro para el Desarrollo Tecnológico Industrial” (CDTI: IDI-20100447 and CDTI: IDI-20140447). The authors also wish to acknowledge to Emilio Magallón, Manuel Ramos, Pilar Diaz, María José García and Luis Muñoz from INGAFOOD S.A. corporation (Almendralejo, Spain) and Noelia Ibáñez and José Luis Noguera from IRTA (Lleida, Spain) for his direct contribution and support.

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Authors and Affiliations

  1. Animal Source Foodstuffs Innovation Services (SiPA), University of Extremadura, Av/Universidad, S/N, 10003, Cáceres, Cáceres, Spain

    D. Caballero, M. Asensio, C. Fernández, N. Martín & A. Silva

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  1. D. Caballero
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  2. M. Asensio
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  3. C. Fernández
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  4. N. Martín
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  5. A. Silva
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Correspondence to D. Caballero.

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Caballero, D., Asensio, M., Fernández, C. et al. Classifying different Iberian pig genetic lines by applying chemical–instrumental parameters of dry-cured Iberian shoulders. J Food Sci Technol 55, 4589–4599 (2018). https://doi.org/10.1007/s13197-018-3396-3

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  • DOI: https://doi.org/10.1007/s13197-018-3396-3

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