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Quality Attributes of Various Processed Meats from Pigs Treated with Porcine Somatotropin
Author(s) -
PRUSA K.J.,
SEBRANEK J.G.,
LOVE J.A.,
MILLER L.F.
Publication year - 1990
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1990.tb01567.x
Subject(s) - tenderness , flavor , food science , zoology , biology
Canadian‐style bacon, boneless ham and bacon were processed from pigs treated with one of five levels of porcine somatotropin (pSt) (0.00, 1.67, 3.33, 5.00 or 6.67 mg/day). Canadian‐style bacon and boneless ham from treated and untreated pigs did not differ in composition, processing yields, Warner‐Bratzler shear values or color of product stored 16 weeks. Trained sensory judges indicated no differences existed in tenderness, juiciness or cured flavor of boneless ham from the pSt treatment. Canadian‐style bacon from treated pigs was less tender than that from control pigs. Generally, pSt treatment had no detrimental effects on processing characteristics of the muscles studied.