Intramuscular fat content has little influence on the eating quality of fresh pork loin chops 1
|
|
- Elisabeth Allison
- 5 years ago
- Views:
Transcription
1 Published December 5, 2014 Intramuscular fat content has little influence on the eating quality of fresh pork loin chops 1 P. J. Rincker,* J. Killefer,* M. Ellis,* M. S. Brewer, and F. K. McKeith* 2 *Department of Animal Science, and Department of Food Science and Human Nutrition, University of Illinois, Urbana ABSTRACT: Fresh pork loins (n = 290) were selected from a commercial packing facility based on subjective marbling of the intact loin and 24-h ph to determine the influence of marbling on sensory attributes. The study was designed using pigs from a similar genetic background, raised in similar production facilities, and slaughtered on a single kill day to minimize the effects of genetics, management, environment, and slaughter day. Loins were vacuum-packaged, transported to the University of Illinois Meat Science Laboratory, and aged for 7 d, after which a chop was removed from the area of the tenth rib for proximate analysis. Quality measurements, including National Pork Producers Council color, marbling, and firmness, ultimate ph, Minolta L*, a*, and b*, and drip loss, were determined after aging. After the proximate composition was completed, 150 loins were selected to provide a continuous and uniform distribution of extractable lipid, ranging from 1 to 8%, and a ph range from 5.5 to 5.8. Trained sensory panel analyses (end point cooking temperatures of 62, 71, or 80 C) as well as measurement of Warner-Bratzler shear force (cooked to 71 C) were per- formed on chops from the 150 loins. Consumer evaluation was also conducted on a subset (n = 40) of these loins, which were broken down into 5 discrete levels of intramuscular lipid, with averages of 1.6, 2.5, 3.6, 4.5, and 5.7% extractable lipid. Consumers were also asked to select the chops they would most prefer from a retail display case based on the amount of marbling present. Results from the consumer portion of the study indicated that intramuscular fat content had limited effects on perceived tenderness, juiciness, pork flavor, and oiliness; some significant differences (P < 0.05) were detectable, but they were numerically small. Most consumers also selected lean chops from the retail case, with nearly 50% selecting chops with less than 1.7% extractable lipid. Warner-Bratzler shear force was negatively related (P < ) to extractable lipid, with an R 2 value of Results from the trained panel sensory analysis indicate that the percentage of extractable lipid did not correlate strongly with perceived tenderness, juiciness, or pork flavor for this group of pork loins that was controlled for genetics, ph, management, and day of slaughter. Key words: consumer, lipid, marbling, pork, quality, sensory 2008 American Society of Animal Science. All rights reserved. J. Anim. Sci : doi: /jas INTRODUCTION There has been a long-running debate regarding the importance of marbling, or intramuscular fat (IMF), and the palatability or consumer acceptability of pork. Efforts have recently been made to increase the IMF level in some pigs because there is concern that pork from modern lean lines of pigs may have poorer eating quality than that from fatter genotypes, and that this 1 This material is based on work supported by the National Pork Board under award no Corresponding author: mckeith@uiuc.edu Received August 2, Accepted November 28, is resulting in reduced consumer satisfaction. This effort has been partially due to the increased demand for highly marbled pork for the export market, food service establishments, and branded retail sales. Many of the studies yielding positive results between IMF and palatability have used mixed-genotype populations in which the Duroc breed was probably present. Relatively speaking, the Duroc produces meat that is highly marbled and has good eating quality (Ellis et al., 1996) but that also differs from other breeds concerning muscle fiber type (Chang et al., 2003) and the incidence of PSE (Meat and Livestock Commission, 1992). Consequently, any study including this breed along with other genotypes is likely to find a favorable relationship between IMF and palatability. Studies involving mixed-breed populations risk confounding the effects of marbling 730
2 Marbling does not influence pork palatability 731 with a number of other factors that may influence sensory properties. At the same time, published data indicate that visible fat content is a major determinant of purchase intent, with consumers preferring leaner pork (Levy and Hanna, 1994; Brewer et al., 2001). The objective of our study was to establish the relationship between IMF and sensory properties (tenderness, juiciness, flavor), as well as Warner-Bratzler shear force, of loins of similar ph displaying a wide range of marbling, from pigs of a single genotype, raised under similar production settings, and slaughtered on a single day, by using both trained and consumer sensory panels. Additionally, we evaluated whether high IMF levels could protect pork from overcooking at different degrees of doneness. MATERIALS AND METHODS Animal Care and Use Committee approval was not obtained for this study because the samples were obtained from a federally inspected slaughter facility. Raw Materials A total of 290 fresh, boneless pork loins were selected from a commercial slaughter facility based on the ph at 24 h postmortem and visible marbling on the ventral side of the loin. A proprietary, commercial genetic line of pigs that displayed a high propensity to marble was selected and used for this study. The animals were all from a single genotype, raised under similar production settings, and slaughtered on the same date. The ph range was initially between 5.55 and 5.95, and the estimated visible marbling was selected to range from 1 to 7%. The loins were vacuum-packaged and transported to the University of Illinois Meat Science Laboratory, where they were aged until 7 d postmortem. After the aging was complete, vacuum bags were opened and the blade end of the loin was removed at the caudal end of the spinalis dorsi near the area of the tenth rib. Quality measurements, including National Pork Producers Council (NPPC) color (1999), firmness (1991), and marbling (1999); ultimate ph (ph STAR, SFK Technologies); and Minolta L*, a*, and b* values (8-mm aperture, D65 light source, and 0 observer, Minolta Camera Company, Osaka, Japan), were collected. Three chops were cut from the cranial end of the loin for determination of proximate composition, shear force, and drip loss, respectively. Drip loss after 7 d of cold storage was calculated by cutting and weighing a 1.3-cm chop, suspending it from a fishhook in a plastic bag, and reweighing the chop 24 h later. Loins were again vacuum-packaged and held in frozen storage at 30 C until determination of proximate composition could be completed for further sorting into a reduced population. Proximate Composition Proximate composition was determined following the procedures outlined by Novakofski et al. (1989). Chops were completely trimmed of all external fat and connective tissue before being homogenized in a Cuisinart (Cuisinart, East Windsor, NJ) food processor. Samples were weighed in duplicate and placed into a drying oven at 110 C for a minimum of 24 h. After drying, the lipids were extracted by using a solution of 4:1 chloroform:methanol, and the samples were then returned to the drying oven. Percentages of moisture and extractable lipids were determined by the difference. The NPPC (1999) Marbling Standards are visual estimates of extractable lipid; thus, marbling scores were used solely as the initial selection parameters. Because extractable lipid is precise and accurate, this, rather than visual marbling, was used for subsequent analysis. Shear Force The Warner-Bratzler shear force was determined on 2.5-cm-thick chops cooked to an end point temperature of 71 C on an open-hearth Farberware grill (Model 455N, Walter Kidde, Bronx, NY). The internal temperature was monitored with copper-constantan thermocouples (Type T, Omega Engineering, Stamford, CT) and a Barnant scanning digital thermometer (Model , Barnant Co., Barrington, IL). The chops were cooled to 25 C, and 1.3-cm-diameter cores were removed parallel to the orientation of the muscle fibers. The cores were sheared by using an Instron universal testing machine (model 112) set with a 10-kg load scale and a 200-mm/min chart drive and crosshead speed. A total of 4 cores per chop were sheared, and the values were averaged. Trained Panel Sensory Analysis A subpopulation was selected from the initial 290 pork loins to create a continuous variable of extractable lipid for use with the regression analysis. Further sorting of the population was completed by using the following guidelines. Objective color and firmness scores of 1 and 5 were discarded from the population. Ultimate ph was further limited to the range from 5.48 to A summary of the quality characteristics for this population can be seen in Table 1. The extractable lipid levels of the final population ranged from 0.76 to 8.09% and contained 150 loins. Thirty loins were selected to represent each of the following extractable lipid categories as uniformly as possible: 1 (0.76 to 1.99%), 2 (2.00 to 2.99%), 3 (3.00 to 3.99%), 4 (4.00 to 4.99%), and 5 (5.00% and above). Three chops were cut to 1.9 cm each for use in taste panels at 3 degrees of doneness (62, 71, and 80 C) and cooked on an open-hearth Farberware grill. Taste panel sessions were designed so that 1 chop from each of the previously mentioned marbling categories was consumed at each degree of doneness on each day. This resulted in 3 sessions (62, 71, and 80 C) of 5 chops each, for a total of 15 chops on any given day. All 3 sessions consumed in 1 d contained chops from the same 5 loins. A trained sensory panel consisting of
3 732 Table 1. Summary of loin quality (n = 150) Rincker et al. Consumer Chop Selection from a Display Case Item 1 Mean SD Minimum Maximum NPPC color, 1 to NPPC marbling, % NPPC firmness, 1 to Ultimate ph Minolta L* Minolta a* Minolta b* Drip loss, % Cook loss, % Shear force, kg Moisture, % Extractable lipid, % National Pork Producers Council (NPPC) color and marbling using the 1999 standards, and firmness using the 5-point scale (1991). 6 members evaluated tenderness, juiciness, and pork flavor by using a 15-cm, unstructured line scale anchored at both ends and at the center (0 = extremely tough, extremely dry, and no pork flavor; 15 = extremely tender, extremely juicy, and very intense pork flavor.) Results from all 6 panelists were averaged for use in data analyses. Consumer Panel Sensory Analysis Loins for the consumer panel were selected to fit into discrete levels of extractable lipid rather than being continuous, as described above. This population was selected from the center of each of the ranges described for the trained panel population. Table 2 summarizes the extractable lipid and ph ranges of the population used for evaluation by the consumer panel. Marbling categories of 1, 2, 3, 4, and 5 yielded average extractable lipid values of 1.58, 2.54, 3.56, 4.53, and 5.73%, respectively. Eight sessions of consumer panels were conducted, using 15 to 20 consumers per session, for a total of 148 consumers. As with the trained sensory panels, all consumers in any 1 session consumed chops from the same 5 loins. Chops were cut 1.9-cm thick and cooked to 71 C on an open-hearth Farberware grill. Demographic data were collected, and consumers then evaluated the samples for tenderness, juiciness, pork flavor, and oiliness by using a 5-point scale. After evaluation of the samples, consumers were directed to a coffin-style display case containing multiple packages of 2 chops per package from each marbling category used during the consumer panel. Chops were packaged immediately before display and changed throughout the day to control for other factors such as light fading and drip loss. The display case contained 3 packages from each marbling category, each of which had been assigned a coded number and placed randomly in the case, for a total of 15 packages in the display case. Chops were trimmed to the same level of subcutaneous fat, and the consumers were asked on their instruction sheet to ignore any differences in chop size. They were then asked to identify the package of chops they would be most likely to purchase and to indicate why by answering questions pertaining to the color of the lean tissue and the amount of marbling. The consumers were filtered in so that no more than 2 consumers were at the display case at any given time. Statistical Analysis This trial was designed for regression analysis of sensory attributes and shear force against a continuous variable (extractable lipid). The data were analyzed by using SAS (SAS Inst. Inc., Cary, NC). Summary tables for descriptive statistics were generated by using the MEANS procedure, regression analysis was performed by using the REG procedure, and the effects of end point cooking temperature and all consumer sensory data were analyzed by using the MIXED procedure with a Bonferroni adjustment. Significance was determined at P < 0.05 for all analyses. Loin Quality RESULTS AND DISCUSSION Loins selected for this study were from a commercial genetic line selected for its propensity to marble. In an effort to isolate the effect of marbling, we intentionally controlled for ultimate ph, color, and firmness during selection. Additionally, diet, management practices, slaughter facility, and slaughter date were all con- Table 2. Regression equations and R 2 values for trained sensory panel tenderness, juiciness, and pork flavor at 62, 71, and 80 C and shear force at 71 C 62 C 71 C 80 C Item 1 Slope Intercept R 2 Slope Intercept R 2 Slope Intercept R 2 Tenderness Juiciness Pork flavor Shear force Sensory properties were evaluated by using a 15-cm line scale, where 0 = extremely tough, extremely dry, no pork flavor and 15 = extremely tender, extremely juicy, intense pork flavor.
4 Marbling does not influence pork palatability 733 Figure 1. Histogram displaying the frequency distribution of percentage of extractable lipid from the reduced population (n = 150) of pork loins. trolled. Table 1 displays a summary of quality characteristics for the 150 loins used in the regression analysis of this research, and indicates that the range of ultimate ph values was 0.31 ph units (range: 5.48 to 5.79) and that NPPC subjective color (1999) and firmness (1991) values of 2, 3, and 4 were required for use in this study. Table 1 also indicates that we were able to identify a range of extractable lipid from 0.76 to 8.09%. The distribution of these values can be viewed in Figure 1, which demonstrates that this was a fairly uniform distribution, ranging up to 8%. Although the animals used for this study were chosen for their ability to deposit marbling, not all animals from this line deposited marbling equally, as indicated by the ranges present. Understanding the impact of variation in this trait, whether within or between genetic lines, was the rationale for conducting this research. Several authors have reported the possibility that a threshold level of marbling is needed to ensure a satisfactory eating experience (Kauffman et al., 1963; DeVol et al., 1988; Fortin et al., 2005). Although the minimum level reported varies by study, it is generally in the range of 2 to 3% lipid. The distribution obtained for the current study should allow us to determine whether a minimum level of marbling is needed in this population of pigs to ensure a positive eating experience. Trained Sensory Panel and Shear Force Response types for all regression analyses were found to be either linear or nonsignificant (nonlinear P-values not shown). Additionally, using ph as a covariate had no effect on analyses; thus, this was not included in the model. Regression analysis results from the trained sensory panel traits of tenderness, juiciness, and pork flavor at 71 C are shown in Figures 2, 3, and 4, respectively. It is visually apparent by the distribution of the samples around the regression lines that the relationship between extractable lipid and sensory properties is not strong. Additionally, the relatively flat slopes of all regression lines indicate that a substantial increase in marbling from 1 to 8% may improve the palatability measurements by only 1 taste panel unit. The slopes, intercepts, and R 2 values for all regression equations are shown in Table 2. Overall, as end point cooking temperature increased to 80 C, tenderness and juiciness decreased while the slopes of the regression lines remained relatively constant. At an end point temperature of 62 C, samples were more tender and juicy, but once again, the slopes of the regression lines remained unchanged. It is evident from the low R 2 values in Table 2 (maximum of 0.10) that the variation in marbling did not account for much of the variation in sensory panel tenderness and juiciness at any degree of doneness. Pork flavor (Figure 4 and Table 2) had the strongest relationship with marbling; however, the maximum R 2 achieved for this parameter was still only Although some studies have demonstrated very strong correlations between marbling and palatability (Batcher and Dawson, 1960), others have found very weak associations (Judge et al., 1960; Wood et al., 1979; Lentsch et al., 1991). Nevertheless, many investigations have yielded positive, favorable relationships between marbling and sensory characteristics (Kauffman et al., 1963; Davis et al., 1975; Fortin et al., 2005). Although the data from the current project do show a positive relationship between marbling and sensory properties, it is a weak relationship that explains, at most, 13% of the variation in any parameter measured. Our original hypothesis was that as the end point temperature increased, the more highly marbled chops would remain more juicy and tender than the chops with less marbling. This hypothesis did not hold true
5 734 Rincker et al. Figure 2. Linear regression of trained sensory panel tenderness at an end point cooking temperature of 71 C as related to percentage of extractable lipid. Sensory panel tenderness was evaluated by using a 15-cm line scale, where 0 = extremely tough and 15 = extremely tender. because the slopes of the lines were similar at all degrees of doneness for tenderness and juiciness (Table 2). The effect that degree of doneness has on sensory properties of pork chops (regardless of marbling level) is shown in Table 3. It is clearly visible that as end point cooking temperature increased, tenderness and juiciness both decreased while pork flavor remained relatively constant. Warner-Bratzler shear force values were also regressed against extractable lipid, and these results are shown in Figure 5. Although there is a statistically significant effect for shear force to decrease as lipid increases, it is still a weak relationship, with an R 2 value of only 0.10 (Table 2). These results indicate that end point cooking temperature had a much greater effect on palatability than did extractable lipid. Additionally, no threshold level of marbling appeared to be necessary to ensure a positive eating experience in this population of pigs. A consumer would have the same Figure 3. Linear regression of trained sensory panel juiciness at an end point cooking temperature of 71 C as related to percentage of extractable lipid. Sensory panel juiciness was evaluated by using a 15-cm line scale, where 0 = extremely dry and 15 = extremely juicy.
6 Marbling does not influence pork palatability 735 Figure 4. Linear regression of trained sensory panel pork flavor at an end point cooking temperature of 71 C as related to percentage of extractable lipid. Sensory panel pork flavor was evaluated by using a 15-cm line scale, where 0 = no pork flavor and 15 = intense pork flavor. chance of a pleasurable eating experience on either end of the marbling spectrum. Consumer Sensory Panel Briefly, the population representing our consumer panel was 60% female and 40% male, composed of 22% Asian, 9% Hispanic, 3% African American, 64% white (non-hispanic), and 2% other. The age ranged from 18 to 59 yr old, and 53% of the group were classified as students. The panelists consumed pork an average of 2 times per week. The loins used for the consumer portion of this study were selected based on extractable lipid and ultimate ph from the same group used for regression analysis. Table 4 shows the average, minimum, and maximum values of the 5 groups of loins. We were able to classify 40 loins into 5 discrete marbling levels and hold ph constant. Results from the consumer study are shown in Table 5 and indicate a slight increase in tenderness Table 3. Effect of end point cooking temperature on trained panel sensory evaluation Item 1 62 C 71 C 80 C SEM Tenderness 8.56 a 7.76 b 6.81 c 0.11 Juiciness 9.85 a 8.51 b 6.29 c 0.08 Flavor 4.66 a 4.75 a 4.56 a 0.07 a c Means within a row with different superscripts are different at P < Sensory properties evaluated by using a 15-cm line scale, where 0 = extremely tough, extremely dry, no pork flavor and 15 = extremely tender, extremely juicy, intense pork flavor. and juiciness values as chops approached 3.5 to 4.5% extractable lipid. There was, however, an unexplainable decline in these values for the chops with the highest level of marbling. Gransson et al. (1992) indicated that a maximum threshold for marbling might exist, beyond which tenderness may deteriorate. Our consumer panel data showed similar effects, but the overall magnitude of the differences was probably inconsequential. Consumer panel results also indicated absolutely no differences in pork flavor intensity and only a slight increase in oiliness for the chops near 4.5% lipid (Table 5). When consumers were asked to select chops that had been randomly placed in a display case, nearly 50% of consumers chose the chops with the least amount of marbling, even though all chops were trimmed to the same external fat level. Brewer et al. (2001) evaluated Table 4. Consumer sensory panel pork loin summary statistics 1 Marbling category Item Loins, n Minimum % lipid Maximum % lipid Average % lipid Minimum ph Maximum ph Average ph A total of 40 loins (n = 8 per marbling category) were selected from the 150 loins used for previous analyses.
7 736 Rincker et al. Figure 5. Linear regression of Warner-Bratzler shear force at an end point cooking temperature of 71 C as related to percentage of extractable lipid. whether consumers would visually differentiate among pork loin chops with low, medium, and high marbling fat contents (1.05, 2.33, and 3.46% IMF, respectively). The highly marbled chops were judged to be lighter in color, less lean, less acceptable in appearance, and less likely to be purchased than the chops with low or medium IMF levels. However, the consumers also judged that the highly marbled chops were more juicy, tender, and flavorful than the leaner chops when they were consumed under controlled conditions (Brewer et al., 2001). All chops in the case from the current study were NPPC color score 3, so differences in lean color should not have influenced chop selection. The selection of the leaner chops was most likely a reflection of the current trend toward health consciousness. Our results agree with Brewer et al. (2001) because consumers selected the least marbled chops much more frequently than any other chops. Table 5. Consumer sensory panel results 1 Marbling category Item SEM Tenderness 3.08 a 3.57 ab 3.92 bb 3.85 b 3.67 ab 0.17 Juiciness 3.19 a 3.52 ab 3.85 ab 4.15 b 3.64 ab 0.19 Flavor 3.48 a 3.43 aa 3.45 aa 3.39 a 3.55 aa 0.10 Oiliness 2.10 a 2.30 ab 2.47 ab 2.69 b 2.57 ab 0.12 a,b Means within a row with different superscripts are different at P < A total of 40 loins (n = 8 per marbling category) were selected from the 150 loins used for previous analyses. 2 Evaluated on a 5-point scale, where 1 = not tender, not juicy, no flavor, not oily and 5 = very tender, very juicy, very flavorful, and very oily. Results from this study indicate that marbling does not influence eating quality or shear force within a single genetic line, even when cooked to a well-done degree of doneness. Although there is demand for highly marbled pork by export markets (i.e., Japan and Korea) and food service establishments, selection of pork based solely on marbling may not ensure a pleasant eating experience. Additionally, consumers appear to select less marbled pork in the retail case, indicating that they prefer to purchase leaner cuts of pork. LITERATURE CITED Batcher, O. M., and E. H. Dawson Consumer quality of selected muscles of raw and cooked pork. Food Technol. 14: Brewer, M. S., L. G. Zhu, and F. K. McKeith Marbling effects on quality characteristics of pork loin chops: Consumer purchase intent, visual and sensory characteristics. Meat Sci. 59: Chang, K., N. da Costa, R. Blackley, O. Southwood, G. Evans, G. Plastow, J. D. Wood, and R. I. Richardson Relationships of myosin heavy chain fibre types to meat quality traits in traditional and modern pigs. Meat Sci. 64: Davis, G. W., G. C. Smith, Z. L. Carpenter, and H. R. Cross Relationships of quality indicators to palatability attributes of pork loins. J. Anim. Sci. 41: DeVol, D. L., F. K. McKeith, P. J. Bechtel, J. Novakofski, R. D. Shanks, and T. R. Carr Variation in composition and palatability traits and relationships between muscle characteristics and palatability in a random sample of pork carcasses. J. Anim. Sci. 66: Ellis, M., A. Webb, P. Avery, and I. Brown The influence of terminal sire genotype, sex, slaughter weight, feeding regime and slaughter-house on growth performance and carcass and meat quality in pigs and on the organoleptic properties of fresh pork. Anim. Sci. 62: Fortin, A., W. M. Robertson, and A. K. W. Tong The eating quality of Canadian pork and its relationship with intramuscular fat. Meat Sci. 69:
8 Marbling does not influence pork palatability 737 Göransson, A., G. Seth, and E. Tornberg Influence of intramuscular fat on the eating quality of pork. Page 245 in Proc. 38th Int. Cong. Meat Sci. Technol., Clermont-Ferrand, France. Judge, M. D., V. R. Cahill, L. E. Kunkle, and F. E. Deatherage Pork quality II. Physical, chemical, and organoleptic relationships in fresh pork. J. Anim Sci. 19: Kauffman, R. G., Z. L. Carpenter, R. W. Bray, and W. G. Hoekstra Biochemical properties of pork and their relationship to quality II. Intramuscular fat. J. Food Sci. 28: Lentsch, D. M., K. J. Prusa, C. A. Fedler, D. Meisinger, and R. Goodwin Factors influencing the sensory properties of pork loin chops. J. Anim. Sci. 69(Suppl. 1): (Abstr.) Levy, S., and M. Hanna Consumer Quality Audit Summary. Natl. Pork Prod. Counc., Des Moines, IA. Meat and Livestock Commission Stotfold Pig Development Unit. Second Trial Results. Meat and Livest. Comm., Milton Keynes, UK. National Pork Producers Council Procedures to Evaluate Market Hogs. 3rd ed. Natl. Pork Prod. Counc., Des Moines, IA. National Pork Producers Council Pork Quality Standards. Natl. Pork Prod. Counc., Des Moines, IA. Novakofski, J., S. Park, P. J. Bechtel, and F. K. McKeith Composition of cooked pork chops: Effect of removing subcutaneous fat before cooking. J. Food Sci. 54: Wood, J. D., E. Dransfield, and D. N. Rhodes The influence of breed on the carcass and eating quality of pork. J. Sci. Food Agric. 30:
Body Composition and Sensory Characteristics of Pork from CLA-Fed Pigs
Body Composition and Sensory Characteristics of Pork from CLA-Fed Pigs R.L. Thiel-Cooper, graduate research assistant, F.C. Parrish, Jr., professor, Animal Science and Food Science and Human Nutrition,
More informationConsumer Attitudes Towards Color and Marbling of Fresh Pork
Author: Dr. M. Susan Brewer, University of Illinois Reviewer: Dr. Melvin Hunt, Kansas State University National Pork Board P O R K Q U A L I T Y American Meat Science Association Consumer Attitudes Towards
More informationConsumer Preference for Pork Quality
U P D A T E S E S S I O N P O R K Q U A L I T Y Consumer Preference for Pork Quality DAVID J. MEISINGER* Pork Quality Audit Introduction The National Pork Producers Council (NPPC) conducted a Pork Quality
More informationGenetics of pork quality. D. W. Newcom, T. J. Baas, and K. J. Stalder. Dept. of Animal Science, Iowa State University, Ames, IA.
Genetics of pork quality D. W. Newcom, T. J. Baas, and K. J. Stalder Dept. of Animal Science, Iowa State University, Ames, IA Introduction Fresh pork quality has become important and has received more
More informationEffect of the Halothane and Rendement Napole Genes on Carcass and Meat Quality Characteristics of Pigs.
Effect of the Halothane and Rendement Napole Genes on Carcass and Meat Quality Characteristics of Pigs. Daniel N. Hamilton, Mike Ellis, K. Douglas Miller, Floyd K. McKeith, and Douglas F. Parrett Department
More informationAuthors: Key Words: Vitamin E, Vitamin D 3, Shelf-Life, Tenderness, Beef Color
1999 Animal Science Research Report Authors: EFFECTS OF DIETARY SUPPLEMENTATION OF FEEDLOT STEERS WITH VITAMINS E AND D 3 ON LIVE PERFORMANCE, CARCASS TRAITS, SHELF-LIFE ATTRIBUTES AND LONGISSIMUS MUSCLE
More informationAchieving Export Quality Pork
Achieving Export Quality Pork Heather L. Bruce Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, T6G 2P5; Email: hbruce@ualberta.ca Introduction The Canadian
More informationEFFECTS OF INCREASING DIETARY DRIED DISTILLERS GRAINS WITH SOLUBLES AND GLYCEROL ON PORK LOIN QUALITY 1,2
Swine Day 008 EFFECTS OF INCREASING DIETARY DRIED DISTILLERS GRAINS WITH SOLUBLES AND GLYCEROL ON PORK LOIN QUALITY, A. N. Gipe, T. A. Houser, A. W. Duttlinger, M. D. Tokach, S. S. Dritz, J. M. DeRouchey,
More informationEFFECTS OF BREED OF SIRE AND AGE-SEASON OF FEEDING ON MUSCLE TENDERNESS IN THE BEEF CHUCK
EFFECTS OF BREED OF SIRE AND AGE-SEASON OF FEEDING ON MUSCLE TENDERNESS IN THE BEEF CHUCK K L. Christensen, D. D. Johnson, D. D. Hargrove, R. L. West and T. T. Marshall SUMMARY Steers (n = 59) produced
More informationInstrumental color measurement specifications and factors affecting measurement consistency in pork. NPB #
Title: Instrumental color measurement specifications and factors affecting measurement consistency in pork. NPB #97-1881 Invetigator: Institution: M.Susan Brewer University of Illinois, Urbana-Champaign,
More informationph as a Predictor of Flavor, Juiciness, Tenderness and Texture in Pork from Pigs in a Niche Market System
Animal Industry Report AS 653 ASL R2181 2007 as a Predictor of Flavor, Juiciness, Tenderness and Texture in Pork from Pigs in a Niche Market System Maro Ibarburu Iowa State University James B. Kliebenstein
More informationSUPPLEMENTAL VITAMIN D 3 AND BEEF TENDERNESS
SUPPLEMENTAL VITAMIN D 3 AND BEEF TENDERNESS 1999 Animal Science Research Report Authors: Story in Brief Pages 59-66 S.S. Swanek, N.A. Elam, J.B. Morgan, F.N. Owens, D.R. Gill, C.A. Strasia, H.G. Dolezal
More informationEFFECTS OF SUPPLEMENTAL VITAMIN D 3 ON MEAT TENDERNESS 1
EFFECTS OF SUPPLEMENTAL VITAMIN D 3 ON MEAT TENDERNESS 1 S. S. Swanek 2, J.B. Morgan 3, F.N. Owens 5, H.G. Dolezal 4, and D.R. Gill 5 Story In Brief Two studies were conducted to evaluate the effects of
More informationSensory Characteristics of Loins from Pigs Fed Glycerol and Ractopamine HCl During the Last 28 Days of Finishing 1,2
Sensory Characteristics of Loins from Pigs Fed Glycerol and Ractopamine HCl During the Last 28 Days of Finishing 1,2 A. W. Duttlinger, T. A. Houser, J. M. DeRouchey, M. D. Tokach, S. S. Dritz 3, J. L.
More informationPredicting Tenderness in Beef Carcasses by Combining Ultrasound and Mechanical Techniques
Predicting Tenderness in Beef Carcasses by Combining Ultrasound and Mechanical Techniques A.S. Leaflet R1333 Gene H. Rouse, professor of animal science, Doyle Wilson, professor of animal science, Mehmet
More information(Key Words: Implants, Holstein, Tenderness, Yields, Beef.)
EFFECTS OF AGE-CLASS AND IMPLANT PROTOCOL ON HOLSTEIN STEER CARCASS DESIRABILITY B. A. Gardner 1, T.L. Gardner 1, H. G. Dolezal 2, K. K. Novotny 3, M. Moldenhauer 4, and D. M. Allen 5 Story In Brief Ten
More informationEffect of dietary leucine levels on carcass composition, meat quality, and growth performance in finishing pigs 1
Effect of dietary leucine levels on carcass composition, meat quality, and growth performance in finishing pigs 1 Young Hyun, Mike Ellis, Glenn Bressner, and Dave Baker Department of Animal Sciences Introduction
More informationTHE EFFECT OF BREED GROUP AND AGE AT FEEDING ON BEEF CARCASS COMPOSITION
THE EFFECT OF BREED GROUP AND AGE AT FEEDING ON BEEF CARCASS COMPOSITION D. D. Johnson, R. D. Huffman, S. E. Williams and D. D. Hargrove SUMMARY Steers of known percentages of Brahman (B) and Angus (A)
More informationCarcass Terminology. Goal (learning objective) Supplies. Pre-lesson preparation. Lesson directions and outline
4-H Animal Science Lesson Plan Quality Assurance Level 2 Carcass Terminology www.uidaho.edu/extension/4h Scott Nash, Regional Youth Development Educator Goal (learning objective) Youth will learn carcass
More informationnutrition, vitamin levels in other ingredients and level of metabolic precursors in the diet. Summary
Swine Day 2001 Contents INFLUENCE OF INCREASING NIACIN ON GROWTH PERFORMANCE AND CARCASS CHARACTERISTICS OF GROW-FINISH PIGS REARED IN A COMMERCIAL ENVIRONMENT 1 D. E. Real, J. L. Nelssen, J. A. Unruh,
More informationIMPLANT EFFECTS ON CARCASS COMPOSITION AND MEAT QUALITY AS AFFECTED BY DIET
IMPLANT EFFECTS ON CARCASS COMPOSITION AND MEAT QUALITY AS AFFECTED BY DIET P. L. McEwen 1 and I.B. Mandell 2 1 Department of Animal & Poultry Science, Ridgetown College - University of Guelph 2 Department
More informationThe Effect of the Time of Feeding Prior to Slaughter of Supplemental Magnesium Sulfate Heptahydrate on Pork Quality.
The Effect of the Time of Feeding rior to Slaughter of Supplemental Magnesium Sulfate Heptahydrate on ork Quality. Mike Hemann 1, Mike Ellis 1, Floyd McKeith 1, Doug Miller 1, and Ken urser 2 1 University
More informationThe Influence of Delayed Chilling on Beef Tenderness
The Influence of Delayed Chilling on Beef Tenderness P. A. Will, R. L. Henrickson, R. D. Morrison Story in Brief The removal of muscle and muscle systems before initial chilling of the bovine carcass has
More informationPrediction of intramuscular fat percentage in live swine using real-time ultrasound 1
Prediction of intramuscular fat percentage in live swine using real-time ultrasound 1 D. W. Newcom, T. J. Baas 2, and J. F. Lampe Department of Animal Science, Iowa State University, Ames 50011 ABSTRACT:
More informationCharacterization of Certified Angus Beef steaks from the round, loin, and chuck
Characterization of Certified Angus Beef steaks from the round, loin, and chuck J. L. Nelson*, H. G. Dolezal, F. K. Ray*, and J. B. Morgan* 1 *Department of Animal Science, Oklahoma State University, Stillwater
More informationDr. Jerry Shurson Department of Animal Science
Dr. Jerry Shurson Department of Animal Science University of Minnesota Pigs are what they eat Diet fatty acid (FA) composition affects FA profile in pork fat FA composition varies among adipose tissue
More informationEvaluation of Commonly Used Lean Prediction Equations for Accuracy and Biases
Introduction Evaluation of Commonly Used Lean Prediction Equations for Accuracy and Biases A.P. Schinckel, M.E. Einstein, and D.L. Lofgren Department of Animal Sciences A great deal of work has been done
More informationEvaluation of Genotype, Therapeutic Antibiotic, and Health-Management Effects and Interactions on Lean Growth Rate
Evaluation of Genotype, Therapeutic Antibiotic, and Health-Management Effects and Interactions on Lean Growth Rate Introduction D.C. Kendall, B.T. Richert, J.W. Frank, S.A. DeCamp, B.A. Belstra, A.P. Schinckel,
More informationCOMPARISON OF VITAMIN E, NATURAL ANTIOXIDANTS AND ANTIOXIDANT COMBINATIONS ON THE LEAN COLOR AND RETAIL CASE-LIFE OF GROUND BEEF PATTIES
1999 Animal Science Research Report Authors: Amy E. Down, J. B. Morgan and H.G. Dolezal COMPARISON OF VITAMIN E, NATURAL ANTIOXIDANTS AND ANTIOXIDANT COMBINATIONS ON THE LEAN COLOR AND RETAIL CASE-LIFE
More informationThe Characterization and Incidence of Pale, Soft, and Exudative Broiler Meat in a Commercial Processing Plant
The Characterization and Incidence of Pale, Soft, and Exudative Broiler Meat in a Commercial Processing Plant R. L. Woelfel,*,1 C. M. Owens,*,2 E. M. Hirschler,* R. Martinez-Dawson, and A. R. Sams*,3 *Department
More informationAgenda. Focus on Flavor. Sensory Characteristics 9/5/12. PorkBridge 2009 November 5 th Session Packer Perspective on Quality of Hogs
2009-10 Grow-Finish Educational Series A world of knowledge brought directly to you Thank you for participating in PorkBridge 2009-10. To start the presentation, advance one slide by pressing enter or
More informationL. A. Kinman, D. L. VanOverbeke, C. R. Richards, R. B. Hicks and J. W. Dillwith STORY IN BRIEF
Influence of feeding various levels of wet and dry distillers grains to yearling steers on carcass characteristics, meat quality, fatty acid profile and retail case life of longissimus muscle L. A. Kinman,
More informationGrowth and Characterization of Individual Backfat Layers and Their Relationship to Pork Carcass Quality
Introduction Growth and Characterization of Individual Layers and Their Relationship to Pork Carcass Quality J.M. Eggert, A.P. Schinckel, S.E. Mills, J.C. Forrest, D.E. Gerrard, E.J. Farrand, B.C. Bowker,
More informationBreed Differences and Heterosis Effects for Carcass and Meat Palatability Traits in an Angus-Brahman Multibreed Cattle Population
Breed Differences and Heterosis Effects for Carcass and Meat Palatability Traits in an Angus-Brahman Multibreed Cattle Population M. A. Elzo, D. D. Johnson, J. G. Wasdin, and J. D. Driver 1 1 Department
More informationEffects of genetic type and protein levels on growth of swine
Effects of genetic type and protein levels on growth of swine O. W. Robison *,1, L. L. Christian, R. Goodwin, R. K. Johnson, J. W. Mabry #, R. K. Miller, and M. D. Tokach * North Carolina State University;
More informationJennifer Aalhus, Agriculture and Agri food of Canada
Jennifer Aalhus, Agriculture and Agri food of Canada Product Quality Chris Calkins, University of Nebraska, Lincoln, NE USA Muscle Profiling: Characterizing the Muscles of the Beef Chuck and Round D.
More informationEvaluation of the Magnitude of Ractopamine Treatment Biases When Fat- Free Lean Mass is Predicted by Commonly Used Equations
Evaluation of the Magnitude of Ractopamine Treatment Biases When Fat- Introduction Free Lean Mass is Predicted by Commonly Used Equations A. P. Schinckel, C. T. Herr, B. T. Richert, and M. E. Einstein
More informationThe effect of Magnesium supplementation on Pork Quality NPB #98-178
Title: The effect of Magnesium supplementation on Pork Quality NPB #98-178 Investigator: Institution: Riëtte L.J.M. van Laack University of Tennessee Date Received: 1/3/2000 Abstract The objective of the
More informationPr oject Summar y. Cataloging Beef Muscles A Review of Muscle Specific Research from Fed and Non-fed Cattle
Pr oject Summar y Cataloging Beef s A Review of Specific Research from Fed and Non-fed Cattle Principal Investigator: John Scanga, Ph.D. Colorado State University Study Completed May 2004 Funded by The
More informationGrowth and Carcass Characteristics of Pigs Fed Bt and Non-Bt Corn and Harvested at US and European Market Weights
Animal Industry Report AS 650 ASL R1953 2004 Growth and Carcass Characteristics of Pigs Fed Bt and Non-Bt Corn and Harvested at US and European Market Weights Maareen G. Custodio Iowa State University
More informationINFLUENCE OF DIETARY NIACIN ON FINISHING PIG PERFORMANCE AND MEAT QUALITY
Swine Day 2000 Contents INFLUENCE OF DIETARY NIACIN ON FINISHING PIG PERFORMANCE AND MEAT QUALITY D. E. Real, J. L. Nelssen, M. D. Tokach, R. D. Goodband, S. S. Dritz 1, J. A. Unruh, J. M. DeRouchey, J.
More informationProject Summary. Improving the Quality of the Beef Round: What is the Role of Electrical Stimulation?
Project Summary Improving the Quality of the Beef Round: What is the Role of Electrical Stimulation? Principal Investigators: E. Huff-Lonergan, S. Lonergan, J. Kyle Grubbs and Yuan Kim Iowa State University
More informationTitle: National Pork Retail Benchmarking Study - NPB # North Dakota State University. Date Submitted: May 1, 2014.
Title: National Pork Retail Benchmarking Study - NPB #11-163 Investigator: Institution: Dr. David Newman North Dakota State University Date Submitted: May 1, 2014 Industry Summary: The primary objective
More informationThe effects of zilpaterol hydrochloride on carcass cutability, tenderness, and sensory characteristics of calf-fed Holstein steers
The effects of zilpaterol hydrochloride on carcass cutability, tenderness, and sensory characteristics of calf-fed Holstein steers J. N. Shook *, D. L. VanOverbeke *, A. J. Garmyn, J. L. Beckett, R. J.
More informationGENETICS OF MEAT QUALITY CHARACTERISTICS - AUSTRALIAN WORK
GENETICS OF MEAT QUALITY CHARACTERISTICS - AUSTRALIAN WORK Susanne Hermesch Introduction Genetic improvement of animals is a long term process and breeding programmes need to consider aspects that are
More informationFactors influencing the sensory quality of boneless pork loin chops
Retrospective Theses and Dissertations 1993 Factors influencing the sensory quality of boneless pork loin chops Dawn Marie Canon Iowa State University Follow this and additional works at: http://lib.dr.iastate.edu/rtd
More informationDetermination of the correlation of loin quality parameters with fresh belly characteristics and fresh and processed ham quality, NPB #14-221
Title: Determination of the correlation of loin quality parameters with fresh belly characteristics and fresh and processed ham quality, NPB #14-221 Investigator: Institution: Dustin Boler University of
More informationFACTORS INFLUENCING INTERMUSCULAR FAT DEPOSITION IN THE BEEF CHUCK
FACTORS INFLUENCING INTERMUSCULAR FAT DEPOSITION IN THE BEEF CHUCK K. L. Christensen, D. D. Johnson, D. D. Hargrove, R.L. West and T. T. Marshall SUMMARY Fifty-nine steers produced from the crossing of
More informationEffects of Corn and Conjugated Linoleic Acid (CLA) on the Storage and Shelf Life of Fresh Pork
Introduction Effects of Corn and Conjugated Linoleic Acid (CLA) on the Storage and Shelf Life of Fresh Pork C.A. Stahl, J.M. Eggert, B.T. Richert, D.E.Gerrard, J.C. Forrest, B.C. Bowker, E.J. Wynveen,
More informationJFS S: Sensory and Food Quality. S: Sensory & Food Quality. Introduction The meat industry is constantly working to satisfy consumer
JFS S: Sensory and Food Changes in Beef Complexus, Serratus Ventralis, Vastus Lateralis, Vastus Medialis, and Longissimus Dorsi Muscles Enhanced Prior to Aging A.J. STETZER, E. TUCKER,F.K.MCKEITH, AND
More informationSource: Aggie Meats. Prepared by: Cara-Lee Haughton PWF Carcass Committee (March 2006) 1
Source: Aggie Meats Prepared by: Cara-Lee Haughton PWF Carcass Committee (March 2006) 1 TABLE OF CONTENTS Beef Carcass Judging s Purpose 2 Canadian Beef Quality Grades...3 Steps to Evaluating Beef Carcasses
More informationSession Quality of products
PROCEEDINGS OF THE 11 th WORLD RABBIT CONGRESS Qingdao (China) - June 15-18, 2016 ISSN 2308-1910 Session Quality of products Moumen S., Melizi M., Zerrouki N. THE EVALUATION OF ORGANOLEPTIC PARAMETERS
More informationMarbling and Pork Tenderness
Marbling and Pork Tenderness Originally published as a National Pork Board/ American Meat Science Association Fact Sheet. What importance do consumers place on palatability, in general, and tenderness,
More informationPhenotypic Characterization of Rambouillet Sheep Expressing the Callipyge Gene: II. Carcass Characteristics and Retail Yield 1
Phenotypic Characterization of Rambouillet Sheep Expressing the Callipyge Gene: II. Carcass Characteristics and Retail Yield 1 S. P. Jackson 2, M. F. Miller, and R. D. Green 3 Animal Science and Food Technology
More informationDr. Jerry Shurson, Dr. Guowu Xu, Dr. Sam Baidoo, and Dr.Lee Johnston. University of Minnesota
Impact of fincreasing Dietary Levels of DDGS and Dietary Withdrawal Pre- Harvest, on Growth hperformance, Carcass and Pork Quality of Grower-Finisher Pigs Dr. Jerry Shurson, Dr. Guowu Xu, Dr. Sam Baidoo,
More informationBEEF QUALITY AND YIELD GRADING D. R. ZoBell, D. Whittier, and Lyle Holmgren
extension.usu.edu January 2005 AG/Beef/2005-03 BEEF QUALITY AND YIELD GRADING D. R. ZoBell, D. Whittier, and Lyle Holmgren INTRODUCTION The beef grading system in the United States is an attempt to connect
More informationUTILIZATION OF VIDEO IMAGE ANALYSIS IN PREDICTING BEEF CARCASS LEAN PRODUCT YIELDS
UTILIZATION OF VIDEO IMAGE ANALYSIS IN PREDICTING BEEF CARCASS LEAN PRODUCT YIELDS T. L. Gardner 1, H. G. Dolezal 2 and D. M. Allen 3 Story in Brief One-hundred-twenty steer carcasses were selected from
More informationPoultry Muscle Profiles
Poultry Muscle Profiles Overview of poultry processing Stun Exsanguination Scald Pick Chill, USDA
More informationManipulating Pork Quality through Production and Pre-Slaughter Handling
Manipulating Pork Quality through Production and Pre-Slaughter Handling Nather Aziz Maple Leaf Pork, 2010 Winston Park Drive, Suite 200, Oakville, ON L6H 5R7 Email: azizna@ mapleleaf.ca Summary Pre-slaughter
More informationEffects of Feeding Calcium Salts of Conjugated Linoleic Acid (CLA) to Finishing Steers
Beef Research Report, 2001 Animal Science Research Reports 2002 Effects of Feeding Calcium Salts of Conjugated Linoleic Acid (CLA) to Finishing Steers Kevin Gassman Iowa State University F. C. Parrish
More informationInstrumentation to Measure Pork Quality
M E A T Q U A L I T Y M E A S U R E M E N T Instrumentation to Measure Pork Quality Eric P. Berg 16 Introduction Cannon et al. (1995) describe pork quality as being associated with such characteristics
More informationBeef Checkoff Funded Nutrient Database Improvement Research Frequently Asked Questions
1. Who is USDA NDL? Beef Checkoff Funded Nutrient Database Improvement Research Frequently Asked Questions USDA NDL (Nutrient Data Laboratory) is responsible for the USDA National Nutrient Database for
More informationConjugated linoleic acid improves feed efficiency, decreases subcutaneous fat, and improves certain aspects of meat quality in Stress-Genotype pigs 1
Conjugated linoleic acid improves feed efficiency, decreases subcutaneous fat, and improves certain aspects of meat quality in Stress-Genotype pigs 1 B. R. Wiegand, F. C. Parrish, Jr. 2, J. E. Swan, S.
More informationHealth of Finishing Steers: Effects on Performance, Carcass Traits and Meat Tenderness
1998 Animal Science Research Report Authors: Health of Finishing Steers: Effects on Performance, Carcass Traits and Meat Tenderness Story in Brief Pages 37-45 B.A. Gardner, H.G. Dolezal, L.K. Bryant, F.N.
More informationEFFECTS OF VITAMIN C SUPPLEMENTED THROUGH DRINKING WATER ON PORK QUALITY
EFFECTS OF VITAMIN C SUPPLEMENTED THROUGH DRINKING WATER ON PORK QUALITY S.J. Pion, E. van Heugten, and M.T. See Summary Supplementing swine with 500 or 1,000 ppm of vitamin C through the drinking water
More informationThe effect of feeding ractopamine (Paylean) on muscle quality and sensory characteristics in three diverse genetic lines of swine 1,2
The effect of feeding ractopamine (Paylean) on muscle quality and sensory characteristics in three diverse genetic lines of swine 1,2 G. M. Stoller*, H. N. Zerby*, S. J. Moeller* 3, T. J. Baas, C. Johnson,
More informationCONCLUSION AND RECOMMENDATIONS
6 CONCLUSION AND RECOMMENDATIONS With increasing consumer demand for lean meat, the relationship between fatness and eating quality as well as healthy lean meat portions has become the focus point for
More informationEFFECT OF THE DIETARY N-3 AND N-6 FATTY ACIDS ON TEXTURE PROPERTIES AND SENSORY CHARACTERISTICS OF RABBIT MEAT
Meat Quality and Safety EFFECT OF THE DIETARY N-3 AND N-6 FATTY ACIDS ON TEXTURE PROPERTIES AND SENSORY CHARACTERISTICS OF RABBIT MEAT Hernández P. *, Pla M. Institute for Animal Science and Technology,
More informationEfficacy of Pantothenic Acid as a Modifier of Body Composition in Pigs
Animal Industry Report AS 650 ASL R1955 2004 Efficacy of Pantothenic Acid as a Modifier of Body Composition in Pigs T. R. Lutz B. A. Autrey Tim S. Stahly Recommended Citation Lutz, T. R.; Autrey, B. A.;
More informationIn submitting this report, you agree that Meat & Livestock Australia Limited may publish the report in whole or in part as it considers appropriate.
finalreport Project code: SMEQ.053 Prepared by: Matthew McDonagh DPI Victoria Date published: September 2009 ISBN: 9781741918427 PUBLISHED BY Meat & Livestock Australia Limited Locked Bag 991 NORTH SYDNEY
More informationAssessment of growth performance and meat quality of finishing pigs raised on the low plane of nutrition
Choi et al. Journal of Animal Science and Technology (2015) 57:37 DOI 10.1186/s40781-015-0070-4 RESEARCH Assessment of growth performance and meat quality of finishing pigs raised on the low plane of nutrition
More informationMapping intramuscular tenderness variation in four major muscles of the beef round 1
Mapping intramuscular tenderness variation in four major muscles of the beef round 1 B. J. Reuter, D. M. Wulf 2, and R. J. Maddock Department of Animal & Range Sciences, South Dakota State University,
More informationThe effect of linseed expeller supplementation on growth, carcass traits and meat colour of finishing gilts
The effect of linseed expeller supplementation on growth, carcass traits and meat colour of finishing gilts E.García-Hernandez, M.Tor, D.Villalba, J. Álvarez-Rodríguez. Department of Animal Science INTRODUCTION
More informationMaternal line genetic influence on fresh pork quality and palatability. Thesis. Kathleen Elizabeth Shircliff. Major- Animal Sciences
Maternal line genetic influence on fresh pork quality and palatability Thesis Kathleen Elizabeth Shircliff Major- Animal Sciences Minor- Life Sciences The Ohio State University 2011 Research Advisors Dr.
More informationKey Words: Chilling, Exudative Meat, Halothane Susceptibility, Meat Quality, Vitamin E
Vitamin-mineral supplementation and accelerated chilling effects on quality of pork from pigs that are monomutant or noncarriers of the halothane gene 1 C. R. Kerth* 2, M. A. Carr*, C. B. Ramsey*, J. C.
More informationEFFECTS OF VITAMINS AND MINERAL PROTEINATES ON GROWTH PERFORMANCE AND PORK QUALITY IN FINISHING PIGS
Swine Day 2000 Contents EFFECTS OF VITAMINS AND MINERAL PROTEINATES ON GROWTH PERFORMANCE AND PORK QUALITY IN FINISHING PIGS J. S. Park, J. D. Hancock, D. H. Kropf, K. A. Hachmeister, R. H. Hines, C. L.
More informationLamb Meating Consumer Expectations Dave Pethick, Sheep CRC & Murdoch University
Lamb Meating Consumer Expectations Dave Pethick, Sheep CRC & Murdoch University Summary Industry Projections Major Markets Lean Meat Yield Livestock Data Link Eating quality Future grids objective measurement
More informationProject Summary. Mapping of Intramuscular Tenderness and Muscle Fiber Orientation of Muscles in the Beef Round
Project Summary Mapping of Intramuscular Tenderness and Muscle Fiber Orientation of Muscles in the Beef Round Principal Investigators: L. S. Senaratne, C. R. Calkins, A. S de Mello, Jr., S. Pokharel, &
More information26 Specifications and Grading Systems for Beef: Japan, USA, Korea and Australia
26 Specifications and Grading Systems for Beef: Japan, USA, Diana Perry Learning objectives The objective of this lecture is to outline the main features of the grading systems of our major trading partners,
More informationMUSCLE STRUCTURE AND WATER RETENTION IN FRESH AND COOKED MEAT PRODUCTS
MUSCLE STRUCTURE AND WATER RETENTION IN FRESH AND COOKED MEAT PRODUCTS Project Report Reference: 2013-5009 Date: 14 November 2017 Project Description Raw meat is cooked to achieve a palatable and safe
More informationRelationship Between Carcass End Points and USDA Marbling Quality Grades: A Progress Report
Beef Research Report, 1996 Animal Science Research Reports 1997 Relationship Between Carcass End Points and USDA Marbling Quality Grades: A Progress Report M. Izquierdo Doyle E. Wilson Gene P. Rouse V.
More informationRelation of physical, chemical and sensory evaluation of cured ham to the backfat thickness of hog carcasses
Retrospective Theses and Dissertations Iowa State University Capstones, Theses and Dissertations 1962 Relation of physical, chemical and sensory evaluation of cured ham to the backfat thickness of hog
More informationProject Summary. Principal Investigators: K. A. Varnold, C. R. Calkins, and R. K. Miller University of Nebraska, Lincoln. Study Completed May 2012
Project Summary Management factors affecting inherent beef flavor: The role of post-weaning forage, energy supplementation (weight gain), and finishing diets Principal Investigators: K. A. Varnold, C.
More informationEffects of Increasing Dietary Bakery By-Product on Growing-Finishing Pig Growth Performance and Carcass Quality 1
Effects of Increasing Dietary Bakery By-Product on Growing-Finishing Pig Growth Performance and Carcass Quality C. B. Paulk, S. Nitikanchana, S. S. Dritz, M. D. Tokach, R. D. Goodband, J. M. DeRouchey,
More informationThe Right Lamb Every Time Matt McDonagh Dave Pethick and Kelly Pearce Murdoch Uni & Sheep CRC
AN INITIATIVE OF The Right Lamb Every Time Matt McDonagh Dave Pethick and Kelly Pearce Murdoch Uni & Sheep CRC EVENT PARTNERS: EVENT SUPPORTERS: Summary Lamb markets and consumers Our future - Lean Meat
More informationEvaluating consumer acceptability of various muscles from the beef chuck and rib 1
Evaluating consumer acceptability of various muscles from the beef chuck and rib 1 A. C. Kukowski, R. J. Maddock 1, and D. M. Wulf South Dakota State University, Brookings 57007 ABSTRACT: One hundred thirty-eight
More informationGrower-Finisher Performance and Carcass Characteristics of Pigs Fed Genetically Modified Bt Corn
Grower-Finisher Performance and Carcass Characteristics of Pigs Fed Genetically Modified Bt Corn Introduction T.E. Weber, B.T. Richert, D.C. Kendall, K.A. Bowers, and C.T. Herr Department of Animal Sciences
More informationThe Effect of Proteolytic Enzymes on Pork Loin. John Downey, F&N 453 Individual Project
The Effect of Proteolytic Enzymes on Pork Loin John Downey, F&N 453 Individual Project Abstract The tenderizing of meat is achieved by breaking down the proteins that make up the muscle fibers as well
More informationConsumer Attitudes: What They Say and What They Do
National Pork Board P O R K Q U A L I T Y Author: Dr. M. Susan Brewer, University of Illinois Reviewer: Steven Lonergan, Iowa State University American Meat Science Association Consumer Attitudes: What
More informationtips&toolsp Using the MSA Index to optimise beef eating quality MEAT STANDARDS AUSTRALIA What is the MSA Index? Key points
MSA18 tips&toolsp MEAT STANDARDS AUSTRALIA Using the to optimise beef eating quality What is the? The is a single number and standard national measure of the predicted eating quality and potential merit
More informationPublished December 8, 2014
Published December 8, 2014 Growth performance and carcass characteristics of grower-finisher pigs fed high-quality corn distillers dried grain with solubles originating from a modern Midwestern ethanol
More informationComparison of Carcass Appearance, Texture Quality, and Sensory Profile of Broilers Chilled by Air, Evaporative Air or Water Immersion
Comparison of Carcass Appearance, Texture Quality, and Sensory Profile of Broilers Chilled by Air, Evaporative Air or Water Immersion J.Y. Jeong*, K.K. Janardhanan*, A.M. Booren*, J. B. Harte, D. M. Karcher*,
More informationPROCESSING, PRODUCTS, AND FOOD SAFETY. Marination Pressure and Phosphate Effects on Broiler Breast Fillet Yield, Tenderness, and Color 1
PROCESSING, PRODUCTS, AND FOOD SAFETY Marination Pressure and Phosphate Effects on Broiler Breast Fillet Yield, Tenderness, and Color 1 D. P. Smith 2 and L. L. Young USDA, Agricultural Research Service,
More informationDietary Modifications to Improve Pork Quality
R E C I P R O C A T I O N S E S S I O N S Dietary Modifications to Improve Pork Quality Scott N. Carr Introduction The definition of pork quality can vary somewhat across different sectors of the pork
More informationEFFECTS OF ENERGY INTAKE LEVEL DURING THE GROWING PHASE ON FEEDLOT STEER PERFORMANCE AND CARCASS COMPOSITION
EFFECTS OF ENERGY INTAKE LEVEL DURING THE GROWING PHASE ON FEEDLOT STEER PERFORMANCE AND CARCASS COMPOSITION SUMMARY G. N. Hermesmeyer, L. L. Berger, and T. G. Nash Two experiments were conducted to evaluate
More informationLecture 10: Sheep meat eating quality
Lecture 10: Sheep meat eating quality Learning objectives Dr David Hopkins Understand the importance of the SMEQ research program in developing tools to provide consistent sheep meat products Understand
More informationWhy Meat Judging? Assuring Quality Care for Animals Signature Program In-Service Lyda G. Garcia, PhD 9 November 2015
Why Meat Judging? Assuring Quality Care for Animals Signature Program In-Service Lyda G. Garcia, PhD 9 November 2015 2 OSU Responsibilities Teaching 70% Outreach/Extension 30% (Research) 3 Why Meat Judging?
More informationEffects of zilpaterol hydrochloride and zilpaterol hydrochloride withdrawal time on beef carcass cutability and tenderness
Effects of zilpaterol hydrochloride and zilpaterol hydrochloride withdrawal time on beef carcass cutability and tenderness J. N. Shook *, D. L. VanOverbeke *, L. A. Kinman *, C. R. Krehbiel *, B. P. Holland
More informationRelationships Among Glycolytic Potential, Dark Cutting (Dark, Firm, and Dry) Beef, and Cooked Beef Palatability
South Dakota State University Open PRAIRIE: Open Public Research Access Institutional Repository and Information Exchange Animal Science Faculty Publications Department of Animal Science 7-2002 Relationships
More informationGenetic Correlations of Fatty Acid Concentrations with Carcass Traits in Angus-Sired Beef Cattle
Animal Industry Report AS 654 ASL R2285 2008 Genetic Correlations of Fatty Acid Concentrations with Carcass Traits in Angus-Sired Beef Cattle Richard G. Tait Jr., rtait@iastate.edu Shu Zhang Travis Knight
More information