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...
| Main Authors: | , , , , , , , , , , , , , , , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Iowa State University Digital Press
2019-10-01
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| Series: | Meat and Muscle Biology |
| Subjects: | |
| Online Access: | https://www.iastatedigitalpress.com/mmb/article/id/9103/ |
| _version_ | 1827292975602860032 |
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| author | 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 |
| author_facet | 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 |
| author_sort | Anna C. Dilger |
| collection | DOAJ |
| description | 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 119.1 kg), medium-heavy weight (MHVY; 119.1 to 124.4), and a heavyweight group (HVY; 124.4 and greater). Following fabrication, chops were assigned to fat and moisture analysis, Warner-Bratzler shear force (WBSF), consumer sensory panels, or trained sensory panels. Chops from the HVY group were rated as more (P < 0.05) tender compared to chops from the LT carcasses. Additionally, chops from the HVY weight group had greater (P < 0.05) consumer overall like ratings compared to chops from both the LT and MLT groups. Carcass weight did not affect (P > 0.05) consumer flavor liking ratings. Hot carcass weight treatment did not contribute (P > 0.05) to the percentage of chops rated acceptable for flavor and overall liking. The greatest (P < 0.05) percentage of samples were rated acceptable for juiciness for chops from the HVY weight group, and the lowest (P < 0.05) percentage of acceptable ratings for tenderness were for chops from the LT weight group. Both initial and sustained juiciness from MHVY carcasses were rated as more (P < 0.05) juicy compared to chops from both MLT and LT carcasses by trained sensory panelists. Additionally, chops from the LT carcasses had the lowest (P < 0.05) myofibrillar tenderness ratings. Chops from MHVY and HVY carcasses were similar (P > 0.05), with greater (P < 0.05) overall tenderness ratings compared to chops from LT carcasses. These results indicate chops from heavier weight carcasses may have improved tenderness and juiciness compared to chops from lighter carcasses. |
| first_indexed | 2024-04-24T13:17:10Z |
| format | Article |
| id | doaj.art-711e9b96cd1e45e18c51207a1423a8bb |
| institution | Directory Open Access Journal |
| issn | 2575-985X |
| language | English |
| last_indexed | 2024-04-24T13:17:10Z |
| publishDate | 2019-10-01 |
| publisher | Iowa State University Digital Press |
| record_format | Article |
| series | Meat and Muscle Biology |
| spelling | doaj.art-711e9b96cd1e45e18c51207a1423a8bb2024-04-04T17:25:12ZengIowa State University Digital PressMeat and Muscle Biology2575-985X2019-10-013110.22175/mmb2019.07.0027Effects of Increased Pork Hot Carcass Weights. II: Loin Quality Characteristics and Palatability RatingsAnna C. Dilger0https://orcid.org/0000-0003-0233-8278Annie B. Lerner1Bailey Harsh2https://orcid.org/0000-0002-7146-4182Brandon Fields3Brittany A. Olson4David A. King5Dustin Boler6Elaine Richardson7Emily A. Rice8Hannah E. Price9Jason C Woodworth10Jessica E. Lowell11Joel M. DeRouchey12John M. Gonzalez13Kayla E. Barkley14Lauren L. Prill15Lauren T. Honegger16Lindsey N. Drey17Matt W. Allerson18Mike D. Tokach19Robert D. Goodband20Steven D Shackelford21Steve S. Dritz22Tommy Wheeler23Travis O'Quinn24Department of Animal Sciences, University of Illinois at Urbana-Champaign3Department of Animal Science and Industry, Kansas State University, Manhattan, KS 66506, USAUniversity of Illinois at Urbana-Champaign8Pig Improvement Company, Hendersonville, TN 37075, USA3Department of Animal Science and Industry, Kansas State University, Manhattan, KS 66506, USA9USDA, ARS, U.S. Meat Animal Research Center, Clay Center, NE 68933, USACarthage Veterinary Service4Department of Animal Sciences, University of Illinois, Urbana-Champaign, IL 61801, USA3Department of Animal Science and Industry, Kansas State University, Manhattan, KS 66506, USA4Department of Animal Sciences, University of Illinois, Urbana-Champaign, IL 61801, USAKansas State University4Department of Animal Sciences, University of Illinois, Urbana-Champaign, IL 61801, USA3Department of Animal Science and Industry, Kansas State University, Manhattan, KS 66506, USA5Department of Animal and Dairy Science, University of Georgia, Athens, GA 30602, USA4Department of Animal Sciences, University of Illinois, Urbana-Champaign, IL 61801, USA3Department of Animal Science and Industry, Kansas State University, Manhattan, KS 66506, USA4Department of Animal Sciences, University of Illinois, Urbana-Champaign, IL 61801, USA3Department of Animal Science and Industry, Kansas State University, Manhattan, KS 66506, USA7Holden Farms Inc., Northfield, MN 55057, USA3Department of Animal Science and Industry, Kansas State University, Manhattan, KS 66506, USA3Department of Animal Science and Industry, Kansas State University, Manhattan, KS 66506, USAU.S. Meat Animal Research Center6Department of Diagnostic Medicine/Pathobiology, College of Veterinary Medicine, Kansas State University, Manhattan, KS 66506, USAU.S. Meat Animal Research CenterN/aThe 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 119.1 kg), medium-heavy weight (MHVY; 119.1 to 124.4), and a heavyweight group (HVY; 124.4 and greater). Following fabrication, chops were assigned to fat and moisture analysis, Warner-Bratzler shear force (WBSF), consumer sensory panels, or trained sensory panels. Chops from the HVY group were rated as more (P < 0.05) tender compared to chops from the LT carcasses. Additionally, chops from the HVY weight group had greater (P < 0.05) consumer overall like ratings compared to chops from both the LT and MLT groups. Carcass weight did not affect (P > 0.05) consumer flavor liking ratings. Hot carcass weight treatment did not contribute (P > 0.05) to the percentage of chops rated acceptable for flavor and overall liking. The greatest (P < 0.05) percentage of samples were rated acceptable for juiciness for chops from the HVY weight group, and the lowest (P < 0.05) percentage of acceptable ratings for tenderness were for chops from the LT weight group. Both initial and sustained juiciness from MHVY carcasses were rated as more (P < 0.05) juicy compared to chops from both MLT and LT carcasses by trained sensory panelists. Additionally, chops from the LT carcasses had the lowest (P < 0.05) myofibrillar tenderness ratings. Chops from MHVY and HVY carcasses were similar (P > 0.05), with greater (P < 0.05) overall tenderness ratings compared to chops from LT carcasses. These results indicate chops from heavier weight carcasses may have improved tenderness and juiciness compared to chops from lighter carcasses.https://www.iastatedigitalpress.com/mmb/article/id/9103/consumerpalatabilityheavy pigshot carcass weightpork quality |
| spellingShingle | 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 Effects of Increased Pork Hot Carcass Weights. II: Loin Quality Characteristics and Palatability Ratings Meat and Muscle Biology consumer palatability heavy pigs hot carcass weight pork quality |
| title | Effects of Increased Pork Hot Carcass Weights. II: Loin Quality Characteristics and Palatability Ratings |
| title_full | Effects of Increased Pork Hot Carcass Weights. II: Loin Quality Characteristics and Palatability Ratings |
| title_fullStr | Effects of Increased Pork Hot Carcass Weights. II: Loin Quality Characteristics and Palatability Ratings |
| title_full_unstemmed | Effects of Increased Pork Hot Carcass Weights. II: Loin Quality Characteristics and Palatability Ratings |
| title_short | Effects of Increased Pork Hot Carcass Weights. II: Loin Quality Characteristics and Palatability Ratings |
| title_sort | effects of increased pork hot carcass weights ii loin quality characteristics and palatability ratings |
| topic | consumer palatability heavy pigs hot carcass weight pork quality |
| url | https://www.iastatedigitalpress.com/mmb/article/id/9103/ |
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