The preference of the consumer for pork from homozygous or heterozygous halothane negative animals |
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| Authors: | Van Oeckel M J Warnants N Boucqué C V Delputte P Depuydt J |
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| Affiliation: | 1. Ministry of Small Enterprises, Traders and Agriculture, Agricultural Research Centre — Ghent, Department Animal Nutrition and Husbandry, Scheldeweg 68, B-9090 Melle-Gontrode, Belgium;2. Katholieke Hogeschool Zuid-West-Vlaanderen, Wilgenstraat 32, B-8800 Roeselare, Belgium;1. School of Mechanical Engineering, Shenyang Jianzhu University, Shenyang, Liaoning 110168, China;2. Ningbo Kunbo Measurement & Control Technology Co.,Ltd, Ningbo, Zhejiang 315200, China;1. Department of Mechanical Engineering, Najafabad Branch, Islamic Azad University, Najafabad, Iran;2. Aerospace and Energy Conversion Research Center, Najafabad Branch, Islamic Azad University, Najafabad, Iran;1. Texas A&M University, Department of Political Science, United States;2. Boston University, United States |
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| Abstract: | To evaluate the taste preference of the consumer for meat from homozygous (NN) halothane negative pigs or heterozygous (Nn) halothane negative pigs, a consumer test was conducted at the "Agriflora" exhibition, concerning Flemish agriculture and horticulture, held from 8 to 10 January 1999 in Ghent, Belgium. The carcass quality of both tested genotypes was similar, while acidity, colour and drip loss were inferior and cooking loss and Warner-Bratzler shear force superior for the Nn pigs compared with the NN pigs. One hundred and seventy-one visitors completed the test correctly. No significant difference was found between NN- and Nn-meat for the tastiness scores. These results do suggest that elimination of the halothane gene from the pig population does not guarantee a better eating quality of the meat. |
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