Sensory, physical, and chemical properties of pork loin chops from somatotropin-treated pigs of three stress classifications
| Autor: | Frederick C. Parrish Jr., J A Boles, C L Skaggs, Lauren L. Christian |
|---|---|
| Rok vydání: | 1992 |
| Předmět: |
Male
Heterozygote Meat genetic structures Swine Biology Loin Protein content Stress Physiological hemic and lymphatic diseases Genetics medicine Animals Food science Swine Diseases Longissimus muscle Muscles fungi food and beverages General Medicine Tenderness Growth Hormone Female Animal Science and Zoology medicine.symptom Food Science |
| Zdroj: | Journal of Animal Science. 70:3066-3070 |
| ISSN: | 1525-3163 0021-8812 |
| DOI: | 10.2527/1992.70103066x |
| Popis: | Forty-eight pigs of three known stress classifications were injected daily with porcine somatotropin (pST; 4 mg/d) or placebo. The effects of pST and stress classification on the sensory, physical and chemical characteristics of loin chops were observed. Chops from pST-treated animals were less tender and juicy than chops from control animals. Positive stress classification also significantly decreased juiciness but had no effect on tenderness and flavor. A significant interaction was observed for initial juiciness and sustained juiciness between chops from pST and stress-positive pigs. Whereas chops from carriers and normal pigs showed a reduction in juiciness traits with the pST treatment, among stress-positive animals both initial and sustained juiciness were increased with pST treatment. Treatment with pST had no effect on the fat, protein, and moisture content of the longissimus muscle. Furthermore, stress classification had no effect on the fat and moisture content of the longissimus muscle, but protein content was significantly higher in loin chops from stress-positive animals. Chops from pST-treated animals had significantly higher maximum shear force values, required more energy to break the sample, and had higher yield point values than chops from control animals, but stress classification did not affect the shear force values significantly. Treatment of stress-susceptible animals with pST does not lead to an increased incidence of pale, soft, exudative meat and may improve juiciness attributes of chops from stress-positive animals. However, pST treatment of animals, in this trial, led to a reduction of juiciness and tenderness of pork loin chops. |
| Databáze: | OpenAIRE |
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