Processing Characteristics of Pork as Influenced by Porcine Somatotropin (pST) Administration to Growing Finishing Swine

Autor: W.B. Mikel, R.W. Rogers, T.G. Althen, James D. Halloran
Rok vydání: 1991
Předmět:
Zdroj: Journal of Food Science. 56:859-860
ISSN: 1750-3841
0022-1147
DOI: 10.1111/j.1365-2621.1991.tb05400.x
Popis: Twenty-four barrows were randomly divided into two groups. One group received daily subcutaneous injections of 70 μg porcine somatotropin (pST)/kg body weight (BW) from 40 kg BW until slaughter (108 kg BW). The second group received daily equal volume injections of a sterile bicarbonate buffer, pH 9.4. The left side hams, loins, and bellies obtained conventionally, were processed into typical cured products. Warner-Bratzler shear values, % protein, % fat and visual fat to lean ratio were increased by pST (P
Databáze: OpenAIRE
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