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381. Kolorektalkarzinom

Author

Eickhoff, A, primary, Reinacher-Schick, A, additional, Schmiegel, W, additional, and Riemann, J, additional

Published
2002
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384. Effects of halothane genotype, dietary magnesium, and duration of refrigerated storage on quality characteristics of vacuum-packaged pork loins. (Growth, Development, Muscle Biology, And Meat Science)

Author

Apple, J.K., Stivarius, M.R., Riemann, J., Rakes, L.K., and Maxwell, C.V.

Subjects
Pork -- Evaluation, Meat industry -- Quality management, Pork industry -- Research, Swine -- Food and nutrition, Meat -- Storage, Zoology and wildlife conservation
Abstract

Bone-in loins (n=72) from halothane negative (HH) and carrier (Hh) pigs fed diets supplemented with either 0, 1.25, or 2.5% magnesium mica (MM) were used to test the interactive effect, if any, of genotype and dietary magnesium on quality traits of vacuum-packaged pork during extended storage at 2 C. At 48 h postmortem, the blade and sirloin portions were removed, and loins were fabricated into 3 equal-length sections, vacuum-packaged, and assigned randomly to 0, 3 or 6 weeks of storage. At each allotted storage time, loins were removed from vacuum-bags and processed into longissimus muscle (LM) chops. A 2-g sample of LM was removed from the center of the loin section and homogenized in 20 mL of distrilled, deionized water for pH measurements. Subjective and objective color data were collected on two 2.5-cm thick chops after a 45-min bloom period, and two 3-cm thick chops were used to measure drip loss percentages (DL%). Loins from pigs fed 2.5% MM had lower (P0.10) effect on pork quality. Muscle pH values for HH- and Hh-pigs were similar (P>0.10) at 0 and 3 weeks of storage; however, after 6 weeks of storage LM pH from HH-pigs was higher (P0.05) after 3 and 6 weeks of storage. Both American and Japanese color scores for LM chops from Hh-pigs were lower (P0.10) after 3 and 6 weeks of storage. In agreement with previous results from our laboratory, long-term supplementation of swine diets with MM had no appreciable effect on pork quality during storage. Initial (0 week) pork color and water-holding capacity of Hh-pigs were inferior to HH-pigs; however, quality traits were similar among genotypes as storage was extended to 6 weeks. Key Words: Halothane, Magnesium mica, Pork quality

Published
2001

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