Acid Base Status of Stress Susceptible Pigs Affects Sensory Quality of Loin Roasts |
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| Authors: | J.A. BOLES P.J. SHAND J.F. PATIENCE AR. McCURDY A.L. SCHAEFER |
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| Affiliation: | Author Boles is with the Dept. of Animal &Poultry Science, Univ. of Saskatchewan, Saskatoon, Saskatchewan S7N 0W0, Canada.;Authors Shand and McCurdy are with the Dept. of Applied Microbiology &Food Science, Univ. of Saskatchewan, Saskatoon, Saskatchewan S7N 0W0, Canada.;Author Patience is with the Preirie Science Center, Inc., Univ. of Saskatchewan, Saskatoon, Saskatchewan S7N 0W0, Canada.;Author Schaefer is with Agriculture Canada Research Station, Lacombe, Alberta, Canada. |
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| Abstract: | Halothane positive pigs (24) were placed on water treatments containing sodium bicarbonate (BC, 12.6 g/L), ammonium chloride (AC, 8 g/L) or no additive for 4 days and slaughtered. Halothane negative pigs (8) also were slaughtered. Loin roasts were aged for periods of 1 or 7 days. Loin roasts from animals treated with AC were scored (P<0.05) less firm, juicy, more tender and mealy than roasts from other halothane positive and halothane negative animals. No difference in sensory properties occurred with aging. Juiciness and off-flavor intensity were positively related to blood bicarbonate and base excess. |
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| Keywords: | acid-base physiology sensory halothane+ pigs PSE pork |
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