Acceptability and Sensory Analysis of Pork Summer Sausage from Pigs Administered Porcine Somatotropin |
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| Authors: | KJ PRUSA CA FEDLER JG SEBRANEK JA LOVE LF MILLER |
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| Affiliation: | Authors Prusa, Fedler, and Love are with the Dept. of Food Science &Human Nutrition, MacKay Hall, Iowa State Univ., Ames, IA 50011. Author Sebranek is with the Dept of Animal Science, Meat Laboratory, Iowa State Univ., Ames, IA 50011. Author Miller is with Pitman-Moore, Inc., P.O. Box 207, Terre Haute, IN47802. |
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| Abstract: | Summer sausages were formulated to contain 20% fat from the following raw meat sources: (1) pork and beef blend, (2) 100% pork from control pigs, and (3) 100% pork from pigs administered 4 mg/ day porcine somatotropin (pSt). Sausages were evaluated by a trained sensory panel and by 1192 consumers. Summer sausage from the pSt-treated pigs and the pork/beef blend was firmer and more chewy than that made from 100% control pork. The beef/pork blend sausage was darker, more red and less yellow when compared with sausage made with 100% pork. Sausage from pSt-treated pigs received greater acceptability scores and was preferred by 62% of consumers when compared with sausage from control pigs. |
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| Keywords: | sensory acceptability summer sausage somatotropin texture |
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