Consumer Acceptability of Pork Loin from Crossbred Pigs Sired by Pakchong 5 Boar and Duroc Boar

R. Lertpatarakomol; R. Sitthigripong; R. Limsupavanich; S. Noidad; C. Chaosap; K. Chaweewan

Consumer Acceptability of Pork Loin from Crossbred Pigs Sired by Pakchong 5 Boar and Duroc Boar

In: 63rd International Congress of Meat Science and Technology

Authors:

R. Lertpatarakomol

R. Lertpatarakomol ¹Faculty of Veterinary Medicine, Mahanakorn University of Technology, Bangkok 10530, Thailand
²Department of Animal Production Technology and Fisheries, Faculty of Agricultural Technology

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R. Sitthigripong

R. Sitthigripong ²Department of Animal Production Technology and Fisheries, Faculty of Agricultural Technology

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R. Limsupavanich

R. Limsupavanich ²Department of Animal Production Technology and Fisheries, Faculty of Agricultural Technology

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S. Noidad

S. Noidad ²Department of Animal Production Technology and Fisheries, Faculty of Agricultural Technology

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C. Chaosap

C. Chaosap ³Department of Agricultural Education, Faculty of Industrial Education, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand

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K. Chaweewan

K. Chaweewan ⁴Department of Livestock Development, Thailand; rachakris@gmail.com

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Type:: Chapter

Pages:: 801–802

DOI:: https://doi.org/10.3920/9789086868605_358

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We compared consumer acceptability on quality of pork loins from purebred Pakchong 5 (PP), crossbred Pakchong 5 (CP) and crossbred Duroc (CD). Each group consisted of 8 gilts and 8 barrows. All crossbred pigs were mated with Large White × Landrace hybrid sows. Longissimus dorsi muscles (LD) were used to evaluate consumer acceptability. No difference (P>0.05) on juiciness and flavor of LD from all breeds was found. Consumers preferred flavor of gilts slightly more than (P<0.05) that of barrows. LD from CP was as tender as those from CD (P>0.05), but more tender (P<0.05) than that from PP barrows. Consumer acceptability on quality of pork loins was similar among the two crossbreds, while purebred Pakchong 5 barrows were the least preferred.

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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

Subjects
- Life Sciences

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Consumer Acceptability of Pork Loin from Crossbred Pigs Sired by Pakchong 5 Boar and Duroc Boar

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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