Open AccessCOMPOSITION AND SENSORY ANALYSIS OF RIB CHOPS FROM PIGS SUPPLEMENTED WITH PORCINE SOMATOTROPIN (pSt) 1
Author(s) -
PRUSA K. J.,
LOVE J. A.,
MILLER L. F.
Publication year - 1989
Publication title -
journal of food quality
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.568
H-Index - 43
eISSN - 1745-4557
pISSN - 0146-9428
DOI - 10.1111/j.1745-4557.1989.tb00347.x
Subject(s) - tenderness , chemistry , food science , flavor , zoology , biology
Thirty‐six pigs were injected with one of three levels of a recombinant preparation of porcine somatotropin (equivalent to 0, 4 or 8 mg/day pSt). Pigs were withdrawn from pSt injections either 0 or 7 days before slaughter for a total of six treatment combinations. Crude fat contents of the raw and broiled rib chops decreased in response to pSt supplementation. Generally, muscles from supplemented pigs contained less thiamin and similar iron contents when compared with muscles from control pigs. Broiled rib chops from the 8 mg pSt/day treatment group contained greater cholesterol contents than rib chops from the control group. Broiled rib chops from the 4 mg pSt/day treatment group did not differ from control samples in tenderness, juiciness or pork flavor. At the greatest pSt level, however, rib chops were less tender when compared with rib chops from control pigs.