Open AccessEffects of Increased Pork Hot Carcass Weights. II: Loin Quality Characteristics and Palatability Ratings
Author(s) -
E. A. Rice,
Annie B Lerner,
B. A. Olson,
L. L. Prill,
L. N. Drey,
H. E. Price,
J. E. Lowell,
B. N. Harsh,
Kayla E. Barkley,
Lauren T. Honegger,
Elaine Richardson,
Jason C Woodworth,
J. M. Gonzalez,
Mike D Tokach,
Joel M. DeRouchey,
S. S. Dritz,
Robert D. Goodband,
Matt Allerson,
Brandon Fields,
S. D. Shackelford,
D. A. King,
T. L. Wheeler,
A. C. Dilger,
D. D. Boler,
T. G. O’Quinn
Publication year - 2019
Publication title -
meat and muscle biology
Language(s) - English
Resource type - Journals
ISSN - 2575-985X
DOI - 10.22175/mmb2019.07.0027
Subject(s) - palatability , loin , tenderness , flavor , food science , zoology , chemistry , biology
The objective of this study was to evaluate the effects of increased pork hot carcass weight on loin quality and palatability of top loin chops. Pork loins (N = 200) were collected from 4 different hot carcass weight groups: A light weight (LT; less than 111.8 kg), medium-light weight (MLT; 111.8 to 119.1 kg), medium-heavy weight (MHVY; 119.1 to 124.4), and a heavyweight group (HVY; 124.4 and greater). Following fabrication, chops were assigned to fat and moisture analysis, Warner-Bratzler shear force (WBSF), consumer sensory panels, or trained sensory panels. Chops from the HVY group were rated as more (P 0.05) consumer flavor liking ratings. Hot carcass weight treatment did not contribute (P > 0.05) to the percentage of chops rated acceptable for flavor and overall liking. The greatest (P 0.05), with greater (P < 0.05) overall tenderness ratings compared to chops from LT carcasses. These results indicate chops from heavier weight carcasses may have improved tenderness and juiciness compared to chops from lighter carcasses.