Enhancement Effects on Quality Characteristics of Pork Derived from Pigs of Various Commercial Genetic Backgrounds |
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| Authors: | M S BREWER A SOSNICKI B FIELD R HANKES K J RYAN L G ZHU F K MCKEITH |
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| Affiliation: | Authors Brewer, Ryan, and Zhu are with the Agricultural Bioprocess Lab, 1302 West Pennsylvania Ave., Univ. of Illinois, Urbana, IL 61801. Author McKeith is with the Meat Sci. Laboratory, 1503 South Maryland Drive, Univ. of Illinois, Urbana, Ill. Authors Sosnicki and Field are with the Pig Improvement Co., P. O. Box 348, Franklin, Ky. Author Hankes is with IBP, Dakota Dunes, S.Dak. Direct inquiries to author Brewer (E-mail: ). |
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| Abstract: | ABSTRACT: We evaluated quality characteristics of enhanced pork derived from pigs from commercial genetic backgrounds (Duroc, Large White, Pietrain, Hampshire, Landrace, and 2 synthetic lines). Loins enhanced to contain 0.4% phosphate and 0.25% salt were evaluated by a 10-member sensory panel for visual appearance, flavor, and texture. Instrumental color, cook loss, and Warner-Bratzler shear force were also determined. Except for tenderness, genetic line had limited effects on sensory characteristics; it did affect visual pink color, lightness, and marbling. Enhancement positively affected flavor and juiciness. Pork from pigs of some of the genetic backgrounds responded positively to enhancement in terms of color, purge, cook loss, and instrumental color, whereas others responded very little. |
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| Keywords: | pork enhancement genetics sensory characteristics |
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