Effects of Increased Pork Hot Carcass Weights. II: Loin Quality Characteristics and Palatability Ratings

Effects of Increased Pork Hot Carcass Weights. II: Loin Quality Characteristics and Palatability Ratings

The objective of this study was to evaluate the effects of increased pork hot carcass weight on loin quality and palatability of top loin chops. Pork loins (N = 200) were collected from 4 different hot carcass weight groups: A light weight (LT; less than 111.8 kg), medium-light weight (MLT; 111.8 to...

Full description

Bibliographic Details
Main Authors: Anna C. Dilger, Annie B. Lerner, Bailey Harsh, Brandon Fields, Brittany A. Olson, David A. King, Dustin Boler, Elaine Richardson, Emily A. Rice, Hannah E. Price, Jason C Woodworth, Jessica E. Lowell, Joel M. DeRouchey, John M. Gonzalez, Kayla E. Barkley, Lauren L. Prill, Lauren T. Honegger, Lindsey N. Drey, Matt W. Allerson, Mike D. Tokach, Robert D. Goodband, Steven D Shackelford, Steve S. Dritz, Tommy Wheeler, Travis O'Quinn
Format: Article
Language:English
Published: Iowa State University Digital Press 2019-10-01
Series:Meat and Muscle Biology
Subjects:
consumer
palatability
heavy pigs
hot carcass weight
pork quality
Online Access:https://www.iastatedigitalpress.com/mmb/article/id/9103/

Internet

https://www.iastatedigitalpress.com/mmb/article/id/9103/

Similar Items