Effects of Increased Pork Hot Carcass Weights. II: Loin Quality Characteristics and Palatability Ratings

Emily A. Rice; Annie B. Lerner; Brittany A. Olson; Lauren L. Prill; Lindsey N. Drey; Hannah E. Price; Jessica E. Lowell; Bailey N. Harsh; Kayla E. Barkley; Lauren T. Honegger; Elaine Richardson; Jason C. Woodworth; John M. Gonzalez; Mike D. Tokach; Joel M. Derouchey; Steve S. Dritz; Robert D. Goodband; Matt W. Allerson; Brandon Fields; Steven D. Shackelford; David A. King; Tommy L. Wheeler; Anna C. Dilger; Dustin D. Boler; Travis G. O’quinn

doi:10.22175/mmb2019.07.0027

Effects of Increased Pork Hot Carcass Weights. II: Loin Quality Characteristics and Palatability Ratings

Emily A. Rice, Annie B. Lerner, Brittany A. Olson, Lauren L. Prill, Lindsey N. Drey, Hannah E. Price, Jessica E. Lowell, Bailey N. Harsh, Kayla E. Barkley, Lauren T. Honegger, Elaine Richardson, Jason C. Woodworth, John M. Gonzalez, Mike D. Tokach, Joel M. Derouchey, Steve S. Dritz, Robert D. Goodband, Matt W. Allerson, Brandon Fields, Steven D. ShackelfordDavid A. King, Tommy L. Wheeler, Anna C. Dilger, Dustin D. Boler, Travis G. O’quinn

Research output: Contribution to journal › Article › peer-review

Abstract

The objective of this study was to evaluate the effects of increased pork hot carcass weight on loin quality and palatability of top loin chops. Pork loins (N = 200) were collected from 4 different hot carcass weight groups: A light weight (LT; less than 111.8 kg), medium-light weight (MLT; 111.8 to 119.1 kg), medium-heavy weight (MHVY; 119.1 to 124.4), and a heavyweight group (HVY; 124.4 and greater). Following fabrication, chops were assigned to fat and moisture analysis, Warner-Bratzler shear force (WBSF), consumer sensory panels, or trained sensory panels. Chops from the HVY group were rated as more (P < 0.05) tender compared to chops from the LT carcasses. Addition-ally, chops from the HVY weight group had greater (P < 0.05) consumer overall like ratings compared to chops from both the LT and MLT groups. Carcass weight did not affect (P > 0.05) consumer flavor liking ratings. Hot carcass weight treatment did not contribute (P > 0.05) to the percentage of chops rated acceptable for flavor and overall lik-ing. The greatest (P < 0.05) percentage of samples were rated acceptable for juiciness for chops from the HVY weight group, and the lowest (P < 0.05) percentage of acceptable ratings for tenderness were for chops from the LT weight group. Both initial and sustained juiciness from MHVY carcasses were rated as more (P < 0.05) juicy compared to chops from both MLT and LT carcasses by trained sensory panelists. Additionally, chops from the LT carcasses had the lowest (P < 0.05) myofibrillar tenderness ratings. Chops from MHVY and HVY carcasses were similar (P > 0.05), with greater (P < 0.05) overall tenderness ratings compared to chops from LT carcasses. These results indicate chops from heavier weight carcasses may have improved tenderness and juiciness compared to chops from lighter carcasses.

Original language	English (US)
Pages (from-to)	447-456
Number of pages	10
Journal	Meat and Muscle Biology
Volume	3
Issue number	1
DOIs	https://doi.org/10.22175/mmb2019.07.0027
State	Published - 2019

Keywords

consumer
heavy pigs
hot carcass weight
palatability
pork quality

ASJC Scopus subject areas

Animal Science and Zoology
Food Science

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10.22175/mmb2019.07.0027

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Rice, E. A., Lerner, A. B., Olson, B. A., Prill, L. L., Drey, L. N., Price, H. E., Lowell, J. E., Harsh, B. N., Barkley, K. E., Honegger, L. T., Richardson, E., Woodworth, J. C., Gonzalez, J. M., Tokach, M. D., Derouchey, J. M., Dritz, S. S., Goodband, R. D., Allerson, M. W., Fields, B., ... O’quinn, T. G. (2019). Effects of Increased Pork Hot Carcass Weights. II: Loin Quality Characteristics and Palatability Ratings. Meat and Muscle Biology, 3(1), 447-456. https://doi.org/10.22175/mmb2019.07.0027

Rice, EA, Lerner, AB, Olson, BA, Prill, LL, Drey, LN, Price, HE, Lowell, JE, Harsh, BN, Barkley, KE, Honegger, LT, Richardson, E, Woodworth, JC, Gonzalez, JM, Tokach, MD, Derouchey, JM, Dritz, SS, Goodband, RD, Allerson, MW, Fields, B, Shackelford, SD, King, DA, Wheeler, TL, Dilger, AC, Boler, DD & O’quinn, TG 2019, 'Effects of Increased Pork Hot Carcass Weights. II: Loin Quality Characteristics and Palatability Ratings', Meat and Muscle Biology, vol. 3, no. 1, pp. 447-456. https://doi.org/10.22175/mmb2019.07.0027

@article{70cd3af9a3c94f4da2529b0fbcdd0f44,

title = "Effects of Increased Pork Hot Carcass Weights. II: Loin Quality Characteristics and Palatability Ratings",

abstract = "The objective of this study was to evaluate the effects of increased pork hot carcass weight on loin quality and palatability of top loin chops. Pork loins (N = 200) were collected from 4 different hot carcass weight groups: A light weight (LT; less than 111.8 kg), medium-light weight (MLT; 111.8 to 119.1 kg), medium-heavy weight (MHVY; 119.1 to 124.4), and a heavyweight group (HVY; 124.4 and greater). Following fabrication, chops were assigned to fat and moisture analysis, Warner-Bratzler shear force (WBSF), consumer sensory panels, or trained sensory panels. Chops from the HVY group were rated as more (P < 0.05) tender compared to chops from the LT carcasses. Addition-ally, chops from the HVY weight group had greater (P < 0.05) consumer overall like ratings compared to chops from both the LT and MLT groups. Carcass weight did not affect (P > 0.05) consumer flavor liking ratings. Hot carcass weight treatment did not contribute (P > 0.05) to the percentage of chops rated acceptable for flavor and overall lik-ing. The greatest (P < 0.05) percentage of samples were rated acceptable for juiciness for chops from the HVY weight group, and the lowest (P < 0.05) percentage of acceptable ratings for tenderness were for chops from the LT weight group. Both initial and sustained juiciness from MHVY carcasses were rated as more (P < 0.05) juicy compared to chops from both MLT and LT carcasses by trained sensory panelists. Additionally, chops from the LT carcasses had the lowest (P < 0.05) myofibrillar tenderness ratings. Chops from MHVY and HVY carcasses were similar (P > 0.05), with greater (P < 0.05) overall tenderness ratings compared to chops from LT carcasses. These results indicate chops from heavier weight carcasses may have improved tenderness and juiciness compared to chops from lighter carcasses.",

keywords = "consumer, heavy pigs, hot carcass weight, palatability, pork quality",

author = "Rice, {Emily A.} and Lerner, {Annie B.} and Olson, {Brittany A.} and Prill, {Lauren L.} and Drey, {Lindsey N.} and Price, {Hannah E.} and Lowell, {Jessica E.} and Harsh, {Bailey N.} and Barkley, {Kayla E.} and Honegger, {Lauren T.} and Elaine Richardson and Woodworth, {Jason C.} and Gonzalez, {John M.} and Tokach, {Mike D.} and Derouchey, {Joel M.} and Dritz, {Steve S.} and Goodband, {Robert D.} and Allerson, {Matt W.} and Brandon Fields and Shackelford, {Steven D.} and King, {David A.} and Wheeler, {Tommy L.} and Dilger, {Anna C.} and Boler, {Dustin D.} and O{\textquoteright}quinn, {Travis G.}",

note = "Publisher Copyright: {\textcopyright} American Meat Science Association.",

year = "2019",

doi = "10.22175/mmb2019.07.0027",

language = "English (US)",

volume = "3",

pages = "447--456",

journal = "Meat and Muscle Biology",

issn = "2575-985X",

publisher = "Iowa State University Digital Press",

number = "1",

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TY - JOUR

T1 - Effects of Increased Pork Hot Carcass Weights. II

T2 - Loin Quality Characteristics and Palatability Ratings

AU - Rice, Emily A.

AU - Lerner, Annie B.

AU - Olson, Brittany A.

AU - Prill, Lauren L.

AU - Drey, Lindsey N.

AU - Price, Hannah E.

AU - Lowell, Jessica E.

AU - Harsh, Bailey N.

AU - Barkley, Kayla E.

AU - Honegger, Lauren T.

AU - Richardson, Elaine

AU - Woodworth, Jason C.

AU - Gonzalez, John M.

AU - Tokach, Mike D.

AU - Derouchey, Joel M.

AU - Dritz, Steve S.

AU - Goodband, Robert D.

AU - Allerson, Matt W.

AU - Fields, Brandon

AU - Shackelford, Steven D.

AU - King, David A.

AU - Wheeler, Tommy L.

AU - Dilger, Anna C.

AU - Boler, Dustin D.

AU - O’quinn, Travis G.

PY - 2019

Y1 - 2019

N2 - The objective of this study was to evaluate the effects of increased pork hot carcass weight on loin quality and palatability of top loin chops. Pork loins (N = 200) were collected from 4 different hot carcass weight groups: A light weight (LT; less than 111.8 kg), medium-light weight (MLT; 111.8 to 119.1 kg), medium-heavy weight (MHVY; 119.1 to 124.4), and a heavyweight group (HVY; 124.4 and greater). Following fabrication, chops were assigned to fat and moisture analysis, Warner-Bratzler shear force (WBSF), consumer sensory panels, or trained sensory panels. Chops from the HVY group were rated as more (P < 0.05) tender compared to chops from the LT carcasses. Addition-ally, chops from the HVY weight group had greater (P < 0.05) consumer overall like ratings compared to chops from both the LT and MLT groups. Carcass weight did not affect (P > 0.05) consumer flavor liking ratings. Hot carcass weight treatment did not contribute (P > 0.05) to the percentage of chops rated acceptable for flavor and overall lik-ing. The greatest (P < 0.05) percentage of samples were rated acceptable for juiciness for chops from the HVY weight group, and the lowest (P < 0.05) percentage of acceptable ratings for tenderness were for chops from the LT weight group. Both initial and sustained juiciness from MHVY carcasses were rated as more (P < 0.05) juicy compared to chops from both MLT and LT carcasses by trained sensory panelists. Additionally, chops from the LT carcasses had the lowest (P < 0.05) myofibrillar tenderness ratings. Chops from MHVY and HVY carcasses were similar (P > 0.05), with greater (P < 0.05) overall tenderness ratings compared to chops from LT carcasses. These results indicate chops from heavier weight carcasses may have improved tenderness and juiciness compared to chops from lighter carcasses.

AB - The objective of this study was to evaluate the effects of increased pork hot carcass weight on loin quality and palatability of top loin chops. Pork loins (N = 200) were collected from 4 different hot carcass weight groups: A light weight (LT; less than 111.8 kg), medium-light weight (MLT; 111.8 to 119.1 kg), medium-heavy weight (MHVY; 119.1 to 124.4), and a heavyweight group (HVY; 124.4 and greater). Following fabrication, chops were assigned to fat and moisture analysis, Warner-Bratzler shear force (WBSF), consumer sensory panels, or trained sensory panels. Chops from the HVY group were rated as more (P < 0.05) tender compared to chops from the LT carcasses. Addition-ally, chops from the HVY weight group had greater (P < 0.05) consumer overall like ratings compared to chops from both the LT and MLT groups. Carcass weight did not affect (P > 0.05) consumer flavor liking ratings. Hot carcass weight treatment did not contribute (P > 0.05) to the percentage of chops rated acceptable for flavor and overall lik-ing. The greatest (P < 0.05) percentage of samples were rated acceptable for juiciness for chops from the HVY weight group, and the lowest (P < 0.05) percentage of acceptable ratings for tenderness were for chops from the LT weight group. Both initial and sustained juiciness from MHVY carcasses were rated as more (P < 0.05) juicy compared to chops from both MLT and LT carcasses by trained sensory panelists. Additionally, chops from the LT carcasses had the lowest (P < 0.05) myofibrillar tenderness ratings. Chops from MHVY and HVY carcasses were similar (P > 0.05), with greater (P < 0.05) overall tenderness ratings compared to chops from LT carcasses. These results indicate chops from heavier weight carcasses may have improved tenderness and juiciness compared to chops from lighter carcasses.

KW - consumer

KW - heavy pigs

KW - hot carcass weight

KW - palatability

KW - pork quality

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SN - 2575-985X

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SP - 447

EP - 456

JO - Meat and Muscle Biology

JF - Meat and Muscle Biology

IS - 1

ER -

Effects of Increased Pork Hot Carcass Weights. II: Loin Quality Characteristics and Palatability Ratings

Abstract

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