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Enhancement Effects on Quality Characteristics of Pork Derived from Pigs of Various Commercial Genetic Backgrounds
Author(s) -
BREWER M. S.,
SOSNICKI A.,
FIELD B.,
HANKES R.,
RYAN K. J.,
ZHU L. G.,
MCKEITH F. K.
Publication year - 2004
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.1365-2621.2004.tb17878.x
Subject(s) - tenderness , lightness , flavor , food science , marbled meat , sensory system , zoology , biology , chemistry , artificial intelligence , computer science , neuroscience
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.