In Utero Heat Stress Has Minimal Impacts on Processed Pork Products: A Comparative Study

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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Bibliographic Details
Main Authors: Siwen Xue, Jun-young Park, Jacob R. Tuell, Jacob M. Maskal, Jay S. Johnson, Thu Dinh, Yuan H. Brad Kim
Format: Article
Language:English
Published: MDPI AG 2022-04-01
Series:Foods
Subjects:
gestational heat stress
pork patty
pork sausage emulsion
quality attributes
fatty acid composition
Online Access:https://www.mdpi.com/2304-8158/11/9/1222

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