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The eating quality of liver from pigs fed liquid sugar solution prior to slaughter
Author(s) -
Macdougall Douglas B.,
Rhodes Douglas N.
Publication year - 1977
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740281113
Subject(s) - sugar , glycogen , carbohydrate , zoology , food science , biology , flavour , chemistry , biochemistry
Livers from pigs fed 4 lb sugar on the day before slaughter contained more than twenty‐five times as much glycogen, 1.8 times as much water and were 1 kg heavier than those from control pigs receiving no carbohydrate (averages of six animals). The pigment concentration was lower resulting in an observable paler raw colour. Livers from sugar fed pigs were more tender and juicy but had a weaker flavour.