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

Omana, D. A., Goddard, E., Plastow, G. S., Janz, J., Ma, L., Anders, S., Moore, S. S. and Bruce, H. L. (2014) Influence of on-farm production practices on sensory and technological quality characteristics of pork loin. Meat Science, 96 1: 315-320. doi:10.1016/j.meatsci.2013.07.011


Author Omana, D. A.
Goddard, E.
Plastow, G. S.
Janz, J.
Ma, L.
Anders, S.
Moore, S. S.
Bruce, H. L.
Title Influence of on-farm production practices on sensory and technological quality characteristics of pork loin
Journal name Meat Science   Check publisher's open access policy
ISSN 0309-1740
1873-4138
Publication date 2014-01-01
Year available 2013
Sub-type Article (original research)
DOI 10.1016/j.meatsci.2013.07.011
Volume 96
Issue 1
Start page 315
End page 320
Total pages 6
Place of publication Amsterdam, Netherlands
Publisher Elsevier
Language eng
Formatted abstract
Quality of pork from pigs raised either traditionally (outdoor access or bedded settings with no sub-therapeutic antibiotics or growth promotants in feed) or conventionally (commercial indoor) was evaluated. Pork loins (m. longissimus thoracis et lumborum, LTL) from four hundred pigs from either traditional or conventional production systems (n = 200) fed commercially formulated diets ad libitum were harvested at slaughter. Intramuscular crude fat content and lean color (L* and b*) values were significantly decreased in conventional pork loins. LTL from conventionally-raised pig carcasses showed increased (P<. 0.05) mean pH, moisture content and reduced cooking loss and shear force values and had increased tenderness and juiciness scores compared to those from traditionally-raised pig carcasses. Results indicated that pork from conventionally raised pigs was superior to that from traditionally raised pigs in terms of tenderness and juiciness, suggesting that consumers may value pork from traditionally raised pigs on the basis of factors other than eating quality and appearance.
Keyword Conventional
Pig meat
Quality
Sensory
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status UQ
Additional Notes Published online 16 July 2013

Document type: Journal Article
Sub-type: Article (original research)
Collections: Queensland Alliance for Agriculture and Food Innovation
Official 2014 Collection
 
Versions
Version Filter Type
Citation counts: TR Web of Science Citation Count  Cited 3 times in Thomson Reuters Web of Science Article | Citations
Scopus Citation Count Cited 2 times in Scopus Article | Citations
Google Scholar Search Google Scholar
Created: Fri, 29 Nov 2013, 04:16:31 EST by System User on behalf of Qld Alliance for Agriculture and Food Innovation