Effects of different slaughter weights (160 vs. 120 kg) on chemical, physical and sensory characteristics of pig loin were investigated. Physical and chemical traits were similar for the two typologies of weight, whereas lower values of moisture (P<0.01) and higher fat content (P<0.05) were found in heavy pork loin; furthermore increased slaughter weight resulted in redder, more yellow and intensive colour (P<0.05). A selected and trained panel carried out difference from control test showing that heavy pig loin scored higher for appearance and taste parameters (P<0.05), but lower for tenderness (P<0.05). Heavy pig loin was redder, more marbling, wetter, sweeter, and saltier and had higher metallic flavour and lower tenderness
A sensory study on loin quality from pigs slaughtered at 120 or 160 kg liveweight / S. Cannata, M. Musella, R. Rossi, G. Pastorelli, C. Corino. - In: ITALIAN JOURNAL OF ANIMAL SCIENCE. - ISSN 1594-4077. - 6:1S(2007 Jun 01), pp. 676-678. ((Intervento presentato al 17. convegno ASPA Congress tenutosi a Alghero nel 2007.
A sensory study on loin quality from pigs slaughtered at 120 or 160 kg liveweight
S. CannataPrimo
;R. Rossi;G. PastorelliPenultimo
;C. CorinoUltimo
2007
Abstract
Effects of different slaughter weights (160 vs. 120 kg) on chemical, physical and sensory characteristics of pig loin were investigated. Physical and chemical traits were similar for the two typologies of weight, whereas lower values of moisture (P<0.01) and higher fat content (P<0.05) were found in heavy pork loin; furthermore increased slaughter weight resulted in redder, more yellow and intensive colour (P<0.05). A selected and trained panel carried out difference from control test showing that heavy pig loin scored higher for appearance and taste parameters (P<0.05), but lower for tenderness (P<0.05). Heavy pig loin was redder, more marbling, wetter, sweeter, and saltier and had higher metallic flavour and lower tendernessPubblicazioni consigliate
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