Palatability and Quantity of Pork as Influenced by Breed and Fatness

Autor:	J. W. Thornton, R. H. Alsmeyer, R. L. Hiner
Rok vydání:	1965
Předmět:	endocrine system Animal science medicine Palatability Food science Intramuscular fat Biology medicine.disease Obesity Breed Flavor Longissimus dorsi Food Science
Zdroj:	Journal of Food Science. 30:550-555
ISSN:	1750-3841 0022-1147
DOI:	10.1111/j.1365-2621.1965.tb01800.x
Popis:	SUMMARY The influence of breed, sex, and fatness on the quantity and eating quality of loins from 119 Duroc and 111 Yorkshire pigs was studied. Duroc pigs had significantly more intramuscular fat, smaller longissimus dorsi area, more tender, juicier loins, and less separable lean in the ham than Yorkshire pigs. Among Durocs, barrows had more desirable lean flavor than gilts. Among Yorkshires, barrows had more desirable fat flavor than gilts. In both breeds, an increase in backfat thickness was accompanied by a significant linear decrease in separable lean and increase in separable fat of the ham. Correlations among quantity indices and eating quality indicated that indices of quantity were not related to eating quality.
Databáze:	OpenAIRE
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