Suinos

1. Introduction
Meat quality is a complex concept as it involves many factors that must be taken into consideration when defining it. Such elements can determine the potential quality of meat on the way from producer to consumer and several parameters on the production or handling system, including breed, age, gender, weight, feeding and pre-slaughter management must be observed. In fact, price can be a measure of quality. Quality and safety in meat guarantees nutritional quality and want quality in the way the food is produced. Meat quality can be defined by some parameters such as pH value, color, water holding capacity (WHC), intramuscular fat (IMF), fatty acid composition and the tenderness of the meat. An important aspect to verify after slaughter is the pH value tightly related with the tenderness [1]. This value in the post-mortem stage will define if it will be a Pale Soft and Exudative (PSE) or Dark Firm and Dry (DFD) meat.
Throughout the world it is a well known fact that pork meat is one of the most frequently eaten meats and its consumption continues to rise. There are several and different autochthonous breeds all over Spain. In the Northwest of Spain (Asturias) we can find a particular breed known as Asturcelta, a local swine breed that was almost extinguished in the late nineties. In 2007, with the purpose of gathering the last few specimens spread by several villages in this region and recover this unique breed, this local breed was recognized by the National Register [2] through the Pig Breeders Association (ACGA) at the Ministry for Agriculture and Fishery’s request. With the combined effort of many producers and the staff association in 2011 a total of 1711 animals were supposed to exist [3]. The Gochu Asturcelta breed has long been known for its efficiency in gaining weight and its peculiar physiognomy. Characterized by its small and shiny eyes, long and pendent ears, elongated hair with black and white spots, these animals can achieve a