Increasing Market Weight Has Minimal Effect on Pork Loin Quality

B. Fields; S. Jungst; N. Matthews; A. Sosnicki

Increasing Market Weight Has Minimal Effect on Pork Loin Quality

In: 63rd International Congress of Meat Science and Technology

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B. Fields

B. Fields ¹PIC Global Genetic Development and Technical Services, Hendersonville, Tennessee, USA

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S. Jungst

S. Jungst ¹PIC Global Genetic Development and Technical Services, Hendersonville, Tennessee, USA

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N. Matthews

N. Matthews ²PIC Global Genetic Development and Technical Services, Barcelona, Spain; brandon.fields@genusplc.com

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A. Sosnicki

A. Sosnicki ¹PIC Global Genetic Development and Technical Services, Hendersonville, Tennessee, USA

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Type:: Chapter

Pages:: 206–207

DOI:: https://doi.org/10.3920/9789086868605_083

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This study was conducted to ascertain the effects of increased market weights on 24-hour pork quality and the resulting influence on eating quality. Pigs (n=4,077) were reared at a commercial research barn until the average pen weight was 141 kg. They were then harvested at a commercial abattoir where meat quality was evaluated at 24-hours post mortem. A sub-sample of loins (n=173) were collected and sent to the University of Illinois where they were aged for 10-days and evaluated for pH, purge, cooking loss, and shear force. Loins were then cooked and evaluated by a trained sensory panel for tenderness, juiciness, and off-flavor. No differences (P>0.05) were observed for subjective Japanese color or marbling as pigs got heavier. However, the heavier pigs had lower pH (-0.0008/kg) and increased firmness scores (0.022/kg) (P<0.05). After aging, tenderness was slightly improved (P<0.10) as weights increased. No differences were detected in any other instrumental traits or sensory attributes. From these data, it is concluded that an increase in market weight does not negatively impact pork quality or the eating quality experience for consumers.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

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- Life Sciences

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Increasing Market Weight Has Minimal Effect on Pork Loin Quality

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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