Effects of porcine somatotropin (PST) administration on the fat/lean content and processing properties of pork bellies

Autor:	Kenneth J. Prusa, K.E. Nanke, Joseph G. Sebranek, L.F. Miller
Rok vydání:	1992
Předmět:	Chemistry Food science Slaughter weight Food Science
Zdroj:	Meat science. 35(3)
ISSN:	0309-1740
Popis:	Porcine somatotropin (PST)-supplemented pigs were slaughtered at 109 or 131·8 kg; bellies were analyzed for compositional and bacon processing characteristics and compared with bellies from controls (slaughtered at 109 kg). Bellies from control and 109 kg, PST-treated pigs were significantly lighter (P < 0·01) in weight whereas the PST-treated bellies were significantly (P < 0·01) leaner than controls regardless of slaughter weight. The leaner bellies resulted in greater (P < 0·01) brine pickup, reduced smokehouse yields and bacon with less fat regardless of slaughter weight. Frying yield for the bacon from PST-treated pigs was significantly (P < 0·01) higher than that of the controls probably because of the fat/lean difference. The changes observed in bacon from PST-supplemented pigs appear to be due to the compositional change induced by PST administration.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d6379e43d1b56025321e6d320669d357 https://pubmed.ncbi.nlm.nih.gov/22061228 Zobrazit plný text záznamu