Journal
MEAT SCIENCE
Volume 136, Issue -, Pages 79-84Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2017.10.018
Keywords
Entire male pigs; Tenderness; Intramuscular fat; Collagen, ageing
Categories
Funding
- Danish Pig Levy Fund
Ask authors/readers for more resources
The tenderness of pork loins from castrates, entire males and females was quantified with sensory analysis and measurement of instrumental texture during ageing. Furthermore, the effects of intramuscular fat (IMF), collagen content and solubility, hot carcass weights and meat percentages on tenderness were examined. Meat from castrates was significantly (p = 0.043) more tender than meat from entire males and females as assessed by trained sensory panellists. Tenderness scores were positively affected by IMF content (p = 0.008) and hot carcass weight (p < 0.001), but no effect of collagen content and solubility was found. Meat from all three genders had the same tenderisation rate during ageing (two, five, seven and ten days). It is therefore suggested that meat from entire males and females should be aged for longer than meat from castrates to obtain the same level of tenderness.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available