Comparison of Pork Quality and Sensory Characteristics for Antibiotic Free Yorkshire Crossbreds Raised in Hoop Houses
| Autor: | M. T. See, D. J. Hanson, S.-H. Oh, W. E. M. Morrow, N. Whitley |
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| Jazyk: | angličtina |
| Rok vydání: | 2012 |
| Předmět: | |
| Zdroj: | Asian-Australasian Journal of Animal Sciences, Vol 25, Iss 11, Pp 1634-1640 (2012) Asian-Australasian Journal of Animal Sciences |
| ISSN: | 1976-5517 1011-2367 |
| Popis: | The objective of this study was to compare pork characteristics and to determine consumer acceptability of pork chops from antibiotic free Yorkshire crossbreds sired by Berkshire (BY), Large Black (LBY), Tamworth (TY) or Yorkshire (YY) boars and reared in hoop houses. The experiments were conducted at the North Carolina Agricultural and Technical State University (NCA&TSU) Farm in Greensboro, NC and the Cherry Research Station Center for Environmental Farming Systems (CEFS) Alternative Swine Unit in Goldsboro, NC (source of antibiotic free Yorkshire sows used at both places). Twenty-four sows were artificially inseminated at each location in each of three trials. Litters were weaned at 4 wks old, and reared within deep-bedded outdoor hoop houses. To compare pork characteristics, 104 randomly selected animals were harvested at a USDA-inspected abattoir at approximately 200 d of age. Variables measured included pH, color score, L*, a*, b*, marbling score, drip loss, hot carcass weight, backfat thickness (BF), loin muscle area (LMA), and slice shear force. Sensory panel tests were also conducted at two time periods. The data was analyzed with GLM in SAS 9.01 including location, trial, and sire breed as fixed effects. Backfat thickness, LMA, color score and a* were different among breeding groups (p |
| Databáze: | OpenAIRE |
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