Diet, Sex and Vacuum Packaging Effects on Pork Aging

Publisher Website
Google Scholar
Abstract
THREE experiments were conducted with pork loins to determine the effects of dietary grain source, sex of pig, vacuum packaging, anatomical location, cooler aging time and marbling score on shrinkage, cooking and palatability characteristics. Forty-seven barrows and 35 gilts were involved. Significant (P<.05) differences were found in palatability traits due to anatomical location, aging time and vacuum packaging. The latter greatly reduced shrinkage during aging at 3 C. Increased aging time produced more tender but less desirably flavored muscle. Flavor tended to be scored highest after about 1 week of aging and juiciness highest without aging. Loin chops from barrows were more tender in one experiment and those from gilts more tender in another experiment. Few significant differences due to dietary grain source were found and these differences were not consistent between experiments. The same was true for anatomical location and marbling score differences. Aging for about a week produced a product which was judged superior in palatability to that not aged or aged longer than a week. Copyright © 1973. American Society of Animal Science. Copyright 1973 by American Society of Animal Science.

This publication has 0 references indexed in Scilit: