Optimization of quality and food safety parameters associated with the improvement of welfare in slaughter animals in an organic farming system.

The objective of this project is to investigate and compare the amounts of flavor precursor compounds present in pork samples from three different types of pigs (white breed pigs from organic and conventional farming, and Duroc pigs), taking triplicate samples from three distinct parts of the animal (leg, loin, and tenderloin). The purpose of this study is not to identify which samples have a more pleasant or unpleasant flavor, as the most reliable way to conduct such assessments today is through expert tasting, but rather to identify the volatiles responsible for and precursors of aromas that emanate from the samples and the relationships among them. To address this objective, a study of physicochemical parameters (pH, moisture, and tenderness) was conducted, along with an analysis of volatile compounds using SPME-GC/MS. Finally, a principal component analysis (PCA) and a discriminant analysis (DA) were performed to explore the distribution and grouping of the samples based on various factors.