Relationships between pork loin palatability traits and physical characteristics of cooked chops
نویسندگان
چکیده
منابع مشابه
Relationships between pork loin palatability traits and physical characteristics of cooked chops.
Pork loins (n = 72) were selected so that marbling scores would range from "practically devoid" to "abundant" in the longissimus muscle. Loin chops were cooked and rated by a trained six-member sensory panel. Physical and chemical characteristics were stratified according to marbling level (divided into 10 subclasses), muscle structure, shear force, overall palatability, and juiciness (each div...
متن کاملSensory, physical, and chemical properties of pork loin chops from somatotropin-treated pigs of three stress classifications.
Forty-eight pigs of three known stress classifications were injected daily with porcine somatotropin (pST; 4 mg/d) or placebo. The effects of pST and stress classification on the sensory, physical and chemical characteristics of loin chops were observed. Chops from pST-treated animals were less tender and juicy than chops from control animals. Positive stress classification also significantly d...
متن کاملIntramuscular fat content has little influence on the eating quality of fresh pork loin chops.
Fresh pork loins (n = 290) were selected from a commercial packing facility based on subjective marbling of the intact loin and 24-h pH to determine the influence of marbling on sensory attributes. The study was designed using pigs from a similar genetic background, raised in similar production facilities, and slaughtered on a single kill day to minimize the effects of genetics, management, env...
متن کاملEffects of cooked temperature on pork tenderness and relationships among muscle physiology and pork quality traits in loins from Landrace and Berkshire swine.
The effect of, and associations between, loin muscle morphology and pork quality indicator traits were assessed at three cooked temperatures in loin chops from 38 purebred Berkshire and 52 purebred Landrace swine. Three loin chops from each pig were randomly assigned to cooked temperature treatments of 62, 71, or 79 degrees C and loin tenderness was assessed as Warner-Bratzler shear force (WBSF...
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phatic communion is a cultural concept which differs across cultures. according to hofstede (2001), the u.s. tends to have individualistic culture; however, asian countries tend to have collectivistic cultures. these cultures view phatic communion differently. in individualistic cultures like u.s., phatic communion reflects speakers’ socio-cultural relationships in conversations. to see whether...
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ژورنال
عنوان ژورنال: Journal of Animal Science
سال: 1991
ISSN: 0021-8812,1525-3163
DOI: 10.2527/1991.69124858x