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Porcine Somatotropin (PST) Administration to Growing Pigs: Effects on Adipose Tissue Composition and Processed Product Characteristics
Author(s) -
LONERGAN S. M.,
SEBRANEK J. G.,
PRUSA K. J.,
MILLER L. F.
Publication year - 1992
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.1365-2621.1992.tb05483.x
Subject(s) - adipose tissue , composition (language) , chemistry , food science , subcutaneous fat , fatty acid , zoology , biology , biochemistry , philosophy , linguistics
Fatty acid profiles and proximate composition were determined at seven carcass locations from 64 pigs. Fatty acid composition was not altered by PST treatment (P > 0.05). The more unsaturated outer layer of subcutaneous fat was present in a greater proportion in the PST‐treated pigs. Adipose tissue fat content was decreased (P < 0.01), whereas percentage moisture and protein was increased (P < 0.01), by PST. Boneless ham characteristics did not differ among treatment groups (P < 0.05). Pepperoni from PST pigs dried more efficiently and was harder than control pepperoni. Bacon from PST pigs contained less fat and was softer than control bacon. Difference in texture of products, particularly bellies for bacon from PST‐treated pigs, seemed to be a result of an altered proximate composition.