کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
5791466 1109610 2014 6 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Influence of on-farm production practices on sensory and technological quality characteristics of pork loin
ترجمه فارسی عنوان
تأثیر روش های تولید در مزرعه بر ویژگی های حسی و تکنولوژیکی کیفیت گوشت خوک
کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی


- Indoor production increased pork pH and moisture content and reduced cooking loss.
- Outdoor access for pigs increased time to market and reduced pork tenderness.
- Consumers may value pork from outdoor pigs for factors other than eating quality.

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.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 96, Issue 1, January 2014, Pages 315-320
نویسندگان
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