Evaluation method for firmness and stickiness of porcine perirenal fat

Nishioka, Terumi; Irie, Masahiro

doi:10.1016/j.meatsci.2005.01.021

Cited by 34 publications

(19 citation statements)

References 9 publications

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“…The higher concentration of SFA or C18:2n−6 in the Sn-2 position, the higher adhesiveness of adipose tissue was observed. Casutt, Scheeder, Escher, Dufey, and Kreuze (1999) in bovine kidney fat and Nishioka and Irie (2005) in chilled porcine fat found similar results without considering the position in the TGs.…”

Section: Tpa Parameterssupporting

confidence: 62%

Effect of fatty acid composition and positional distribution within the triglyceride on selected physical properties of dry-cured ham subcutaneous fat

et al. 2015

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Section: Tpa Parameterssupporting

confidence: 62%

Effect of fatty acid composition and positional distribution within the triglyceride on selected physical properties of dry-cured ham subcutaneous fat

et al. 2015

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“…Adipose tissue firmness Adipose samples were cut into 5 3 3-cm squares and analysed for firmness using a method modified from Nishioka and Irie (2005). Samples were evaluated using a TA-XT2 Texture Analyser (Texture Technologies, Scarsdale, NY, USA) with a 0.25 00 -diameter ball-shaped probe.…”

Section: Sample Collectionmentioning

confidence: 99%

Effects of deep-bedded finishing system on market pig performance, composition and pork quality

Patton

Huff-Lonergan

Honeyman

et al. 2008

Animal

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The purpose of this study was to compare effects of finishing environment on growth performance, pork quality and lipid composition of pork. Environments compared were standard confinement (CON) and deep-bedded semi-outdoor systems. The deep-bedded method employed in the current study was the use of hoop structures. Hoops are large, tent-like shelters with cornstalks or straw for bedding. Gilts ranging in weight from 59 to 71 kg were randomly assigned to treatments of Hoop (n 5 50) and CON (n 5 18) environments. Gilts were fed a two-phase dietary sequence, ad libitum for 45 days. Six gilts per treatment were selected for carcass composition and quality evaluation. The experiment was replicated a total of five times. Pigs raised in the Hoop environment gained significantly less and required significantly more feed for growth than pigs raised in the CON environment. Carcasses from CON-finished pigs were significantly fatter at the 10th rib, which lowered carcass percentage fat-free lean(FFL) and they also had greater loin marbling scores compared with carcasses from Hoop-finished pigs (P , 0.05). Significant replication effects were noted on beginning weight, live weight, carcass weight, percentage FFL, backfat, lipid content and adipose firmness. Carcasses from Hoop pigs had lower proportions of palmitic acid (P , 0.05), and higher proportions of oleic and linoleic acid (P , 0.05) in the inner layer of adipose tissue. The proportion of saturated fatty acid was lower, and that of mono-and poly-unsaturated fatty acid was higher in the inner layer of the adipose tissue of Hoop pigs. Variations in fatty acid composition and lipid deposition may have been caused by environmental temperature, since decreases in environmental temperature accompanied compositional variation of the adipose, leading to higher proportions of monounsaturated fatty acid and lower proportions of saturated and polyunsaturated fatty acid in adipose tissue, regardless of treatment. Volatile profile analysis revealed that adipose tissue of Hoop pigs had significantly higher amounts of 3-butanal and heptanal compared with CON pigs, which may be related to the amount of oleic and linoleic acids composing the adipose tissue. These data indicate finishing pigs in hoop structures allows for exposure to fluctuating temperatures, which may influence the growth of pigs, as well as fatty acid composition and firmness of pork products.

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“…Adipose tissue firmness Adipose samples were cut into 5 3 3-cm squares and analysed for firmness using a method modified from Nishioka and Irie (2005). Samples were evaluated using TA-XT2 texture analyser (Texture Technologies, Scarsdale, NY, USA) with a 0.25 00 diameter ball-shaped probe.…”

Section: Total Lipid and Fatty Acid Analysismentioning

confidence: 99%

Effects of space allocation within a deep-bedded finishing system on pig growth performance, fatty acid composition and pork quality

Patton

Huff-Lonergan

Honeyman

et al. 2008

Animal

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The objectives of the current study were to determine the degree to which space allocation in a deep-bedded system influences swine performance and pork quality. The deep-bedded method employed was hoop structures, which are large, tent-like shelters with cornstalks or straw for bedding. One hundred gilts ranging in weight from 59 to 71 kg were randomly assigned to treatments of low (0.70 m 2 per pig, n 5 50) or high (1.13 m 2 per pig, n 5 50) space allocation. During the 45-day experimental period, gilts were ad libitum fed a two-phase diet. Six gilts per treatment were used for carcass composition and pork quality evaluation for each replication. Five replications were conducted over a period of 4 months. Pigs finished with greater space allocation had smaller longissimus muscle area and produced pork that appeared to be darker. Variations in fatty acid composition and lipid percentage of subcutaneous adipose and longissimus dorsi muscle were observed when space allocation was changed within hoop structures. Less space resulted in greater proportion of lipid present as polyunsaturated fatty acids. Greater space allocation resulted in lower total lipid in subcutaneous pork adipose tissue. Space allocation did not affect fat firmness. Replications spanned the months of August to November, with temperatures ranging from 328C to 228C within the hoop structure. As environmental temperature declined, the proportion of monounsaturated fatty acids increased. Providing more space during finishing in these systems had only a small affect on pig growth and pork quality. Variations observed from replication to replication at fluctuating temperatures provide insight to seasonal differences in growth and adipose tissue composition and firmness. Therefore, finishing pigs in these systems may lead to seasonal variation in lipid composition.

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Evaluation method for firmness and stickiness of porcine perirenal fat

Cited by 34 publications

References 9 publications

Effect of fatty acid composition and positional distribution within the triglyceride on selected physical properties of dry-cured ham subcutaneous fat

Effect of fatty acid composition and positional distribution within the triglyceride on selected physical properties of dry-cured ham subcutaneous fat

Effects of deep-bedded finishing system on market pig performance, composition and pork quality

Effects of space allocation within a deep-bedded finishing system on pig growth performance, fatty acid composition and pork quality

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