In Utero Heat Stress Has Minimal Impacts on Processed Pork Products: A Comparative Study
This study aimed to determine what effects in utero heat stress (IUHS) in pigs may have on quality of processed pork products. In two experiments, patties and emulsion sausages were prepared from lean and fat from pigs subjected to IUHS or in utero thermoneutral (IUTN) conditions. Patties formulated...
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| Format: | Article |
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MDPI AG
2022-04-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/9/1222 |
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| author | Siwen Xue Jun-young Park Jacob R. Tuell Jacob M. Maskal Jay S. Johnson Thu Dinh Yuan H. Brad Kim |
| author_facet | Siwen Xue Jun-young Park Jacob R. Tuell Jacob M. Maskal Jay S. Johnson Thu Dinh Yuan H. Brad Kim |
| author_sort | Siwen Xue |
| collection | DOAJ |
| description | This study aimed to determine what effects in utero heat stress (IUHS) in pigs may have on quality of processed pork products. In two experiments, patties and emulsion sausages were prepared from lean and fat from pigs subjected to IUHS or in utero thermoneutral (IUTN) conditions. Patties formulated to contain 25% added fat had altered textural properties compared to those without additional fat, as shown by lower hardness, cohesiveness, springiness, and chewiness values (<i>p</i> < 0.05), which was not affected by IUHS treatment. Neither fat content nor IUHS treatment affected fluid losses of patties (<i>p</i> > 0.05). In general, 25% added fat patties had greater L*, a*, b*, hue angle, and chroma values than lean patties (<i>p</i> < 0.05). However, 25% added fat patties from the IUHS treatment maintained superior color stability during aerobic display, despite lean patties from this treatment exhibiting increased lipid oxidation (<i>p</i> < 0.05). For emulsion sausages, minimal differences in quality attributes and oxidative stability were found between treatment groups. Subcutaneous fat from IUHS pigs had greater C20:1 and C20:2 than IUTN (<i>p</i> < 0.05), although the magnitude of these differences was slight. Overall, the findings of this study suggest IUHS would have minimal impacts on the functional properties of raw pork, resulting in similar final quality of processed products to IUTN. |
| first_indexed | 2024-03-10T04:09:57Z |
| format | Article |
| id | doaj.art-2ea55e8adaa34ce9938191807a75e315 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T04:09:57Z |
| publishDate | 2022-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-2ea55e8adaa34ce9938191807a75e3152023-11-23T08:12:28ZengMDPI AGFoods2304-81582022-04-01119122210.3390/foods11091222In Utero Heat Stress Has Minimal Impacts on Processed Pork Products: A Comparative StudySiwen Xue0Jun-young Park1Jacob R. Tuell2Jacob M. Maskal3Jay S. Johnson4Thu Dinh5Yuan H. Brad Kim6Meat Science and Muscle Biology Laboratory, Department of Animal Sciences, Purdue University, West Lafayette, IN 47907, USAMeat Science and Muscle Biology Laboratory, Department of Animal Sciences, Purdue University, West Lafayette, IN 47907, USAMeat Science and Muscle Biology Laboratory, Department of Animal Sciences, Purdue University, West Lafayette, IN 47907, USAMeat Science and Muscle Biology Laboratory, Department of Animal Sciences, Purdue University, West Lafayette, IN 47907, USAUSDA-ARS Livestock Behavior Research Unit, West Lafayette, IN 47907, USADepartment of Animal and Dairy Sciences, Mississippi State University, Starkville, MS 39762, USAMeat Science and Muscle Biology Laboratory, Department of Animal Sciences, Purdue University, West Lafayette, IN 47907, USAThis study aimed to determine what effects in utero heat stress (IUHS) in pigs may have on quality of processed pork products. In two experiments, patties and emulsion sausages were prepared from lean and fat from pigs subjected to IUHS or in utero thermoneutral (IUTN) conditions. Patties formulated to contain 25% added fat had altered textural properties compared to those without additional fat, as shown by lower hardness, cohesiveness, springiness, and chewiness values (<i>p</i> < 0.05), which was not affected by IUHS treatment. Neither fat content nor IUHS treatment affected fluid losses of patties (<i>p</i> > 0.05). In general, 25% added fat patties had greater L*, a*, b*, hue angle, and chroma values than lean patties (<i>p</i> < 0.05). However, 25% added fat patties from the IUHS treatment maintained superior color stability during aerobic display, despite lean patties from this treatment exhibiting increased lipid oxidation (<i>p</i> < 0.05). For emulsion sausages, minimal differences in quality attributes and oxidative stability were found between treatment groups. Subcutaneous fat from IUHS pigs had greater C20:1 and C20:2 than IUTN (<i>p</i> < 0.05), although the magnitude of these differences was slight. Overall, the findings of this study suggest IUHS would have minimal impacts on the functional properties of raw pork, resulting in similar final quality of processed products to IUTN.https://www.mdpi.com/2304-8158/11/9/1222gestational heat stresspork pattypork sausage emulsionquality attributesfatty acid composition |
| spellingShingle | Siwen Xue Jun-young Park Jacob R. Tuell Jacob M. Maskal Jay S. Johnson Thu Dinh Yuan H. Brad Kim In Utero Heat Stress Has Minimal Impacts on Processed Pork Products: A Comparative Study Foods gestational heat stress pork patty pork sausage emulsion quality attributes fatty acid composition |
| title | In Utero Heat Stress Has Minimal Impacts on Processed Pork Products: A Comparative Study |
| title_full | In Utero Heat Stress Has Minimal Impacts on Processed Pork Products: A Comparative Study |
| title_fullStr | In Utero Heat Stress Has Minimal Impacts on Processed Pork Products: A Comparative Study |
| title_full_unstemmed | In Utero Heat Stress Has Minimal Impacts on Processed Pork Products: A Comparative Study |
| title_short | In Utero Heat Stress Has Minimal Impacts on Processed Pork Products: A Comparative Study |
| title_sort | in utero heat stress has minimal impacts on processed pork products a comparative study |
| topic | gestational heat stress pork patty pork sausage emulsion quality attributes fatty acid composition |
| url | https://www.mdpi.com/2304-8158/11/9/1222 |
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