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Chemical, physical, and electronic evaluation of pork loinsLeander, Raymond Charles, 1950- January 1975 (has links)
No description available.
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Quality characteristics for fully-cooked ham, brine-cured prior to freezingWilson, Vicki L. 17 June 1991 (has links)
Thirty bone-in hams from market weight hogs were used
in this study, three groups of 10 each. One group was
brine-cured, frozen and stored (F/S) at -20°C for 90 days
prior to heat processing and smoking. A second group was
similarly cured and frozen, not stored (F/NS), but thawed
immediately, and heat processed. The third group was cured
and heat processed without frozen storage (NF/NS). The
three treatments were concurrently evaluated for weight
loss, total moisture, color, shear value, and lipid
oxidation. A 10-member sensory panel evaluated treatment
samples for intensity of seven characteristics. F/S hams
had greater overall weight loss (p < .01) than both F/NS
and NF/NS hams, and greater loss during freezing (p < .05)
Smokehouse losses did not differ significantly, but were
rather large (> 15%) for all three treatments. Total moisture in F/S hams was also less (p < .01) than in the
other two treatments. F/S hams had greater (p < .05)
L-values (lightness) than NF/NS hams, while b-values
(yellowness) for F/S hams were greater (p < .05) than for
other treatments. No differences were found in shear
values or lipid oxidation by TBA analysis. Sensory
panelists found F/S hams to be less firm and paler in
color than other treatments (p < .01). For Treatment F/NS,
a negative correlation (r < -0.8) was found to exist
between sensory panel scores for color and percent weight
loss. / Graduation date: 1992
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Effects of pre-slaughter handling on pork quality from a smallholder abbatoirGajana, Christian Sabelo January 2011 (has links)
Effects of pre-slaughter handling on pork quality from a smallholder abattoir By Christian Sabelo Gajana A total of 158 pork samples from Landrace and Large White pigs were collected from Nxuba Municipal abattoir to determine the effects of pre-slaughter handling on pork quality. Technological quality attributes of pork such as pHu, L*, a*, b*, WBSF values, TL%, CL% EL% were determined. Breed differences were observed in ultimate pH (pHu) and redness (a*) with meat from the Large White having higher pHu and lower a* values than meat from the Landrace. Meat from pigs slaughtered in spring season had the highest (P<0.05) shear force values (27.6±1.58) while the lowest shear force values (18.5±1.58) were found in meat from pigs that were slaughtered in the autumn season. The lowest pHu and highest a* values were found in meat from 9 month-old pigs (5.3±0.07). The 6, 9 and 10 months had highest (P<0.05) than 7 and 8 months old pigs. Cooking loss and evaporation loss increased with age groups. Only distance and transportation time had a positive relationship to TL% of pork whilst no significant relationship was reported between all the other pre-slaughter variables and technological quality attributes of pork. Highest risks of PSE occurrences were observed with more space allowance of 0.4 m2 per 100 kg during transportation. Reduced risks of PSE occurrences were observed with space allowance of 0.35 m2 per 100 kg. The pHu were positively correlated to WBSF values (P < 0.001). The L* values were positively correlated to b* (P < 0.001), and negatively correlated to a* while CL and EL were positively correlated to L*. In the current study, a* values were positively correlated to b* (P < 0.001) but negatively correlated to EL (P < 0.01). There were iv positive correlations between CL and EL, Both CL and EL were positively correlated to WBSF values. The first four principal components (PCs) explained about 95% of the total variability for technological quality attributes of pork. It can be concluded that pig breeds vary in pHu and considerations should be made on different seasons of slaughter when assessing pork quality. Precautions should also be made on age categories of animal when improving the quality of pork. Transportation time, distance, stocking density, temperature and lairage time did not show significant relationship with technological quality attributes measured; except for transportation time and distance travelled which had a positive relationship with TL%. The risk of PSE increased with more space availability more than 0.4 m2 per 100 kg pig, but stocking density of 0.35 m2 per 100 kg was an ideal reduce the risk of PSE pork.
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The quality of pork roasts as influenced by the feeding of antibiotics to hogsParry, Hazel Eleanor. January 1955 (has links)
Call number: LD2668 .T4 1955 P37 / Master of Science
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The quality of pig meat in relation to sex and slaughtering ageLee, Chung-yung, Jetty., 李忠英 January 1995 (has links)
published_or_final_version / Zoology / Master / Master of Philosophy
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Boar taint in ground pork patties and pork productsSchroff, Solveig Brant. January 1986 (has links)
Call number: LD2668 .T4 1986 S37 / Master of Science
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Pork quality improvement: estimates of genetic parameters and evaluation of novel selection criteriaLeeds, Timothy D. 02 December 2005 (has links)
No description available.
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AMP-activated protein kinase and muscle metabolismScheffler, Tracy L. 08 August 2012 (has links)
AMP-activated protein kinase (AMPK) is a major regulator of skeletal muscle metabolism with relevance to agriculture and human health. During the conversion of muscle to meat, the rate and extent of postmortem metabolism and pH decline largely determine pork quality development. Pigs with the AMPKγ3 R200Q mutation generate pork with low ultimate pH (pHu); this is attributed to high glycogen content, and greater "potential" to produce lactate and H+. We hypothesized that decreasing muscle phosphocreatine and creatine would decrease ATP buffering capacity, resulting in earlier termination of glycolysis and pH decline. Dietary supplementation with the creatine analogue, β-GPA, decreased muscle total creatine but negatively affected performance. Another experiment was conducted using control or β-GPA diet and wild type and AMPKγ3R200Q pigs in a 2Ã 2 factorial design. The loss of muscle total creatine was important in maintenance of ATP levels in AMPKγ3R200Q muscle early postmortem. Moreover, elevated glycogen did not affect pHu, supporting that energetic modifications induced by feed restriction and β-GPA supplementation influence extent of pH decline. Next, we utilized a line of pigs selected for differences in pHu. Another AMPKγ3 mutation (V199I), which is associated with higher pHu and lower glycolytic potential, was prevalent. The 199II genotype increased pHu in castrated males only. The wild type VV genotype increased glycolytic potential, but neither glycolytic potential nor lactate predicted pHu.
In humans, AMPK activation is at least partly responsible for the beneficial effects of exercise on glucose transport and increased oxidative capacity in skeletal muscle. An inverse relationship exists between skeletal muscle fiber cross-sectional area and oxidative capacity, which suggests muscle fibers hypertrophy at the expense of oxidative capacity. Therefore, we utilized pigs possessing mutations associated with increased oxidative capacity (AMP-activated protein kinase, AMPKγ3R200Q) or fiber hypertrophy (ryanodine receptor 1, RyR1R615C) to determine if these events occur in parallel. RyR1R615C increased muscle fiber size; AMPKγ3R200Q increased oxidative capacity, evidenced by enhanced enzyme activity, mitochondrial function, and expression of mitochondrial proteins. Thus, pigs with both AMPKγ3R200Q and RyR1R615C possess increased fiber size and oxidative capacity, suggesting hypertrophy and oxidative capacity can occur simultaneously in skeletal muscle. / Ph. D.
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The Effects of Genotype, Chromium Picolinate Supplementation, Sex, and Their Interactions on Growth Performance, Carcass Characteristics, and Muscle Quality in PigsGreen, Brent Kenneth II 13 February 1998 (has links)
Two trials (n = 160) were conducted to evaluate the effects of the halothane gene, chromium picolinate supplementation, and sex on growth performance, carcass characteristics, and meat quality in pigs. Halothane negative (NN) and halothane carrier (Nn) pigs (barrows, gilts) were supplemented with either 0 or 200 ppb chromium picolinate from 28.7 to 107.3 kg. There were no differences between genotypes for ADG or G/F. Chromium had no significant effect on any growth, carcass, or muscle quality characteristics, although chromium-fed pigs were slightly fatter.
Barrows gained faster (P < .001) and consumed more feed (P < .001) than gilts, yielding heavier (P < .001) carcasses, and heavier (P < .05) wholesale cuts. Gilts had less backfat (P < .001) and larger (P < .01) LMA, and tended to gain more efficiently than barrows.
Carrier pigs had lower pH values, higher CIE L* values, higher drip loss, and lower protein solubility (P < .05), all indicators of decreased quality. Chromium supplementation resulted in pork with higher (P<.05) CIE a*, CIE b*, and Chroma C values. Halothane carrier barrows and all gilts that were not fed chromium had lower lipid muscle content than NN barrows (P < .05).
Gilts had higher CIE L* and a* values (P < .001), less lipid, and higher moisture percentage (P < .02) than barrows. Chromium picolinate did not negatively affect pork muscle quality. / Master of Science
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Effects of increased slaughter weight of pigs on pork productionPieterse, Elsje 04 1900 (has links)
Thesis (PhDAgric)--Stellenbosch University, 2006. / ENGLISH ABSTRACT: The South African pork industry is characterised by low slaughter weights
when compared to the rest of the world. This inevitably leads to a smaller
number of kilograms produced per unit fixed cost and subsequently the
efficiency of production is reduced. A study was conducted with 189 pigs
representing three sex types (boar, gilt and castrate) and five commercial
genotypes. Pigs entered into the trial at an age of 10 weeks and an average
live weight of 27.5±2.5kg. Treatments were according to slaughter weight
ranging between 62 and 146kg. Production and carcass characteristics, meat
quality and processing characteristics and sensory attributes were assessed.
Production characteristics assessed included live weight gains, intake, P2
backfat thickness and feed conversion ratio. Main observed effects were
associated with slaughter weight and its interaction with sex type. Rates of
change in parameters measured were described. Growth and feed
conversion ratio were described using linear models while cumulative feed
intake was described using 2nd order polynomials. Carcass characteristics
assessed included carcass weight, dressing percentage, carcass length, ham
length, ham circumference, chest depth, backfat thickness measurements,
muscle depth, eye muscle area, subcutaneous fat area, intramuscular fat area
as well as ratios of eye muscle to subcutaneous and intramuscular fat area.
The main statistical differences observed were for slaughter weight.
Significant sex type differences were observed for dressing percentage and
some fat and muscle depth measurements. Meat quality characteristics
assessed included colour measurements, tenderness, drip loss and water
holding capacity. Main differences observed were for slaughter weight.
Carcass yields were assessed in terms of absolute and percentage yields of
commercial cuts as well as yield of processable lean meat. In terms of the
absolute and percentage yields of the commercial cuts, the main statistical
differences observed were for slaughter weight. Changes in cut yield with increased slaughter weight are described using regression analysis. In terms
of yields obtained for processable lean meat, the main statistical differences
observed were for slaughter weight.
Sex type differences were only observed for percentage belly and topside
processable lean meat and percentage brine uptake of belly bacon, whole
gammon ham and topside gammon. Genotypic differences were observed for
percentage yield of processable lean meat of the neck and whole gammon
and percentage fresh to smoke losses of back bacon and whole gammon
ham. Sensory attributes were assessed using gammon ham, belly bacon and
fresh loin. Observed slaughter weight differences were inconsistent and did
not appear to change with an increase in slaughter weight. Once meat was
processed, most sensory differences were no longer observed. Increased
slaughter weight generally led to increased juiciness and decreased
tenderness.
It is therefore concluded that the current South African pig genotypes have the
ability to maintain high growth rates for a much longer time and therefore can
be slaughtered at a higher weight without detrimental effect on production
efficiency, carcass and meat quality characteristics, yields of commercial and
processable lean meat, processing characteristics and ultimately sensory
characteristics of the meat produced. / AFRIKAANSE OPSOMMING: Die Suid-Afrikaanse varkbedryf word gekenmerk deur relatiewe lae
slagmassas in vergelyking met die res van die wêreld. Dit lei onvermydelik tot
‘n kleiner aantal kilogramme vleis geproduseer per eenheid vaste koste. ’n
Studie is gevolglik gedoen met die doel om die tempo’s van verandering van
sekere produksie-, karkas-, vleis- en proseseringseienskappe te kwantifiseer
ten einde die optimale slagmassa te bepaal wat vir alle rolspelers in die bedryf
tot voordeel sal wees. Die studie is gedoen met 189 diere wat vyf
kommersiële genotipes en drie geslagstipes (beer, sog en kastraat)
verteenwoordig het. Varke is op ’n ouderdom van 10 weke met ’n gemiddelde
lewende massa van 27.5±2.5kg in die proef opgeneem. Behandelings was
volgens slagmassa en het gevariëer van 62 tot 146kg. Produksieparameters
en karkas-, vleiskwaliteits-, en proseseringseienskappe sowel as sensoriese
eienskappe, is ëvalueer.
Produksieeienskappe wat ëvalueer is sluit in: groei, inname, P2 rugvetdikte en
voeromset-verhoudings. Hoofeffekte wat waargeneem is, was vir slagmassa
en interaksies van slagmassa met geslag. Tempo van verandering in die
parameters gemeet, is beskryf. Groei en voeromsette is beskryf deur die
passing van ‘n linieêre model terwyl kumulatiewe voerinname beskryf is deur
‘n 2de orde polinoom. Karkaseienskappe wat ëvalueer is, sluit in:
karkasmassa, uitslagpersentasie, karkaslengte, hamlengte, hamomtrek,
borsdiepte, rugvetdikte, spierdiepte, oogspieroppervlak, onderhuidse vet-,
binnespierse vetoppervlak en verhoudings van oogspier- tot-vetoppervlakke.
Die hoof statistiese effekte wat waargeneem is, was vir slagmassa.
Betekenisvolle geslagsverskille is waargeneem vir uitslagpersentasie en
sommige, vet- en spierdieptemetings. Genotipiese verskille is waargeneem
vir sommige vetmetings. Vleiskwaliteiteienskappe wat beoordeel is, het kleur,
drupverlies, waterbindingsvermoë en sagtheid ingesluit. Hoofeffekte
waargeneem was vir slagmassa. Karkasopbrengste is ëvalueer in terme van absolute en persentasie opbrengste van kommersiële snitte sowel as
prosesseerbare maer vleis. In terme van absolute en persentasie opbrengste
van kommersiële snitte, was meeste van die variasie beskryf deur slagmassa.
Tempo van verandering in die persentasie opbrengste van die snitte word
beskryf. In terme van opbrengste vir proseseerbare maer vleis is die hoof
statistiese verskille waargeneem vir slagmassa. Geslagverskille is
waargeneem vir persentasie streepspek en binneboud maer vleis opbrengs
vir prosesering en persentasie pekelopname van streepspek, heel varkboud
ham en binneboud ham. Genotipe verskille is waargeneem vir persentasie
opbrengs van maer vleis vir prosesering van die nek en heelboud en
persentasie vars-tot-klaar-gerook verliese van rugspek en heelboud hamme.
Sensoriese eienskappe is ëvalueer vir twee geprosesseerde en een vars snit.
Slagmassa-effekte was nie konstant nie en parameters het klaarblyklik nie
verander soos slagmassa verander het nie. Sodra vleis geprosesseer is, het
die meeste sensoriese verskille verdwyn. Beide sappigheid en taaiheid het
toegeneem met ‘n toename in slagmassa.
Dit kan dus aanvaar word dat, gegewe die huidige Suid Afrikaanse genotipes,
dit moontlik is om swaarder karkasse te produseer sonder noemenswaardige
nadelige effekte op karkas-, vleis-, opbrengste-, prosesering- en sensoriese
eienskappe van varkvleis.
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