scholarly journals Relationships between Early Postmortem and Aged Pork Loin Quality Characteristics of Barrows and Gilts

2017 ◽  
Vol 1 (3) ◽  
pp. 74-74
Author(s):  
J. Lowell ◽  
M. Overholt ◽  
B. Harsh ◽  
C. Stahl ◽  
A. Dilger ◽  
...  
Keyword(s):  
Quality Characteristics ◽  
Pork Loin ◽  
Early Postmortem

Quality characteristics of pork loin cured with green nitrite source and some organic acids

Meat Science ◽  
2019 ◽  
Vol 152 ◽  
pp. 141-145 ◽  
Author(s):  
Tae-Kyung Kim ◽  
Ko-Eun Hwang ◽  
Mi-Ai Lee ◽  
Hyun-Dong Paik ◽  
Young-Boong Kim ◽  
...  
Keyword(s):  
Organic Acids ◽  
Quality Characteristics ◽  
Pork Loin

scholarly journals Relationships among early postmortem loin quality and aged loin and pork chop quality characteristics between barrows and gilts

2017 ◽  
Vol 1 (4) ◽  
pp. 607-619 ◽  
Author(s):  
J. E. Lowell ◽  
M. F. Overholt ◽  
B. N. Harsh ◽  
C. A. Stahl ◽  
A. C. Dilger ◽  
...  
Keyword(s):  
Shear Force ◽  
Rapid Assessment ◽  
Ventral Side ◽  
Ventral Surface ◽  
Quality Characteristics ◽  
Grading System ◽  
Pork Quality ◽  
Quality Traits ◽  
Early Postmortem

Abstract Rapid assessment of pork quality by packers necessitates using early postmortem (∼1 d) traits as an indication of aged pork quality (∼14 d). Efforts have been made to develop a grading system based on color and marbling of the ventral side of boneless loins. In order for this system to be successful, there must be a correlation between early postmortem quality traits observed by packers and the same traits observed by consumers after aging. However, the strength and direction of those correlations are unclear. It is also unknown if the correlations between early and aged postmortem quality differ between barrows (B) and gilts (G). Therefore, the objectives were to determine correlations between early postmortem loin quality characteristics and aged loin quality characteristics, and determine if those correlations differed between barrows and gilts. Early postmortem (∼1 d) quality traits included: instrumental and subjective color, marbling and firmness, and loin pH on the ventral surface of the loin. Loins were aged until 14 d postmortem in vacuum packages. Aged quality traits included traits evaluated early as well as shear force and cook loss. Correlations were compared between barrows and gilts using a Fisher's z test. Overall, early subjective firmness scores of barrows were greater (P < 0.001) than those of gilts. No other early quality traits differed between sexes. Early pH was correlated with aged pH (r = 0.80 B; 0.75 G), ventral lightness (r = –0.57 B; –0.54 G), ventral yellowness (r = –0.55 B; –0.55 G), subjective ventral color (r = 0.55, B; 0.41 G), and subjective chop color (r = 0.42 B; 0.44 G). Correlations of early pH and aged quality did not differ between sexes. Early lightness was correlated with aged ventral pH (r = –0.56) and subjective color (r = –0.39) in barrows but not gilts (P ≤ 0.04). Early lightness was correlated with aged lightness (r = 0.60 B; 0.51 G) and yellowness (r = 0.49 B; 0.55 G), but was not correlated with to any aged chop quality traits. Early marbling was correlated with ventral color (r = 0.42) in barrows and ventral marbling (r = 0.67 B; 0.66 G) and chop marbling (r = 0.57 B; 0.59 G) in barrows and gilts. In summary, early pH and lightness were correlated with aged quality characteristics and correlations rarely differed between barrows and gilts. Sex does not need to be accounted for when relating early and aged quality characteristics.

scholarly journals Effects of Pre-cooking Methods on Quality Characteristics of Reheated Marinated Pork Loin

2018 ◽  
Vol 38 (5) ◽  
pp. 970-980 ◽  
Author(s):  
Tae-Kyung Kim ◽  
Ko-Eun Hwang ◽  
Young-Boong Kim ◽  
Ki-Hong Jeon ◽  
Kyoung-Hoan Leem ◽  
...  
Keyword(s):  
Quality Characteristics ◽  
Cooking Methods ◽  
Pork Loin

scholarly journals Effects of modified atmosphere, associated with masterpack transport packaging, and refrigerated storage time on the quality characteristics of pork loin cuts

2013 ◽  
Vol 2 (2) ◽  
Author(s):  
Alessandra F. Rosa ◽  
Mirele D. Poleti ◽  
Julio C.C. Balieiro ◽  
Marcelo C. César ◽  
Paulo J.A. Sobral
Keyword(s):  
Storage Time ◽  
Quality Characteristics ◽  
Point Of View ◽  
Modified Atmosphere ◽  
Refrigerated Storage ◽  
Significant Treatment ◽  
Modified Atmospheres ◽  
Life Traits ◽  
Pork Loin ◽  
Tbars Values

The objective of this research was to study the effects of modified atmosphere, associated with masterpack transport packaging, and refrigerated storage time on the quality characteristics of pork loin cuts. Cuts of pork loin were packaged in trays, covered with poly(vinyl chloride) film. The trays were placed in a masterpack (MP), containing three gas compositions:  A) 75% O2 : 25% CO2, B) 50% O2 : 50% CO2 or C) 100% CO2, and stored at 2 °C. Samples were taken after 1, 8, 15, and 22 days of storage, and evaluated for numerous shelf life traits. The development of Psychrotrophic aerobic bacteria and Pseudomonas spp. was found from the 15th day of storage. There was a significant treatment effect for some of the considered parameters, such as pH (P < 0.05) and color [L* (P < 0.07), a* (P < 0.07) and b* (P < 0.01)]. There was a significant interaction (P < 0.01) for the TBARS values. It can be concluded, from the microbiological point of view, that the use of modified atmospheres containing 25% to 100% CO2 promotes the conservation of meat for up to 15 days of storage under refrigeration. From the point of view of color, atmospheres containing 75% O2 : 25% CO2 and 50% O2 : 50% CO2 ensure the color of packaged pork meat when stored at 2 °C for up to 15 days. From the point of view of lipid oxidation, packages with 100% CO2 are recommended for storage periods of more than 15 days, whereas those with 75% O2 : 25% CO2 are recommended for storage periods of up to 8 days.

scholarly journals Effects of natural nitrite source from Swiss chard on quality characteristics of cured pork loin

2019 ◽  
Vol 32 (12) ◽  
pp. 1933-1941 ◽  
Author(s):  
Tae-Kyung Kim ◽  
Ko-Eun Hwang ◽  
Dong-Heon Song ◽  
Youn-Kyung Ham ◽  
Young-Boong Kim ◽  
...  
Keyword(s):  
Quality Characteristics ◽  
Swiss Chard ◽  
Pork Loin

Influence of on-farm production practices on sensory and technological quality characteristics of pork loin

Meat Science ◽  
2014 ◽  
Vol 96 (1) ◽  
pp. 315-320 ◽  
Author(s):  
D.A. Omana ◽  
E. Goddard ◽  
G.S. Plastow ◽  
J. Janz ◽  
L. Ma ◽  
...  
Keyword(s):  
Quality Characteristics ◽  
Farm Production ◽  
Technological Quality ◽  
Pork Loin ◽  
Production Practices ◽  
On Farm
Sign in / Sign up

Export Citation Format

Share Document