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National In‐Home Consumer Evaluation of Pork Roasts From Pigs Administered Porcine Somatotropin (pSt)
Author(s) -
PRUSA K.J.,
FEDLER C.A.,
MILLER L.F.
Publication year - 1993
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.1365-2621.1993.tb04304.x
Subject(s) - loin , tenderness , food science , flavor , chemistry
Boneless pork loin (longissimus) or ham (semimembranosus) roasts from 60 control and 60 porcine somatotropin‐produced (pSt) pigs (3 mg daily) were analyzed for composition and evaluated by 120 families in each of three major cities. In San Antonio and Portland each family received a loin roast from a control pig and a pSt‐treated pig. In Buffalo, each family received a fresh ham roast from a control pig and a pSt‐treated pig. Consumers were asked to evaluate the roasts during conventional in‐home meal preparation and consumption. Overall, pSt roasts contained less intramuscular fat and no differences were noted in acceptability scores when control loin or ham roasts were compared with pSt‐produced loin or ham roasts. No differences were noted in the preference scores for the loin roasts; however, consumers preferred the tenderness, juiciness and flavor of the control ham roasts.