PALATABILITY AND VISUAL CHARACTERISTICS OF HAMS AND LOIN CHOPS FROM SWINE TREATED WITH RACTOPAMINE HYDROCHLORIDE |
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| Authors: | CR STITES FK McKEITH SD SINGH PJ BECHTEL DJ JONES DH MOWREY |
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| Affiliation: | Department of Animal Sciences University of Illinois Urbana, IL 61801;Department of Food Science and Human Nutrition Colorado State University Fort Collins, CO 80521;Lilly Research Laboratories A Division of Eli Lilly and Company Greenfield, IN 46140 |
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| Abstract: | This study was designed to evaluate the visual and palatability characteristics of boneless cured hams and fresh loin chops from pigs fed diets containing 0, 5, 10 or 20 ppm of the phenethanolamine, ractopamine hydrochloride (RAC). Sixty pigs were blocked by starting weight and randomly assigned to pens (four pigs/pen) within each of three blocks. Treatments were then randomly assigned to pens (six pens of the 0–ppm level and three pens each for the 5, 10 and 20 ppm RAC levels). Animals were slaughtered by weight block after approximately 48 days on trial. Fresh pork hams and loin sections (10–14th rib) were removed from the right side of the carcasses for subsequent analysis. Boneless hams were manufactured using commercial curing procedures. RAC had no effect (P > 0.05) on visual or palatability attributes of ham slices or boneless loin chops. Moisture content of the longissimus muscle from RAC treatments was lower (P < 0.05) than controls; however, this difference was small. These results indicate that RAC had no affect on the visual or palatability characteristics of boneless cured and smoked hams or fresh boneless pork loin chops. |
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