The Effect of Increased Pork Hot Carcass Weights and Chop Thickness on Consumer Visual Appearance and Purchase Intent Ratings of Top Loin Chops

Rice, E. A.; Lerner, Annie B; Price, H. E.; Woodworth, J. C.; Tokach, Michael D.; Dritz, S. S.; Goodband, Robert D.; DeRouchey, Joel M.; Allerson, Matt; Gonzales, Javier; O’Quinn, T. G.

doi:10.4148/2378-5977.7688

Cited by 3 publications

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“…Several recent studies and market assessments have indicated that the weight of pork carcasses is expected to increase in upcoming years ( Morin et al, 2015 ; Harsh et al, 2017 ; Rice et al, 2018 ; Gilleland et al, 2019 ; Price et al, 2019 ). Harsh et al (2017) goes as far as to state predictions for carcass weights in the future, which were stated as 104 kg in 2030, 111 kg in 2040, and 118 kg in 2050.…”

Section: Resultsmentioning

confidence: 99%

The relationship of pork carcass weight and leanness parameters in the Ontario commercial pork industry

Barducci

Zhou

Wormsbecher

et al. 2019

Translational Animal Science

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This study aimed to examine the correlation of carcass weight, fat depth, muscle depth, and predicted lean yield in commercial pigs. Data were collected on 850,819 pork carcasses from the same pork processing facility between October 2017 and September 2018. Hot carcass weight was reported following slaughter as a head-on weight; while fat and muscle depth were measured with a Destron PG-100 probe and used for the calculation of predicted lean yield based on the Canadian Lean Yield (CLY) equation [CLY (%) = 68.1863 − (0.7833 × fat depth) + (0.0689 × muscle depth) + (0.0080 × fat depth2) − (0.0002 × muscle depth2) + (0.0006 × fat depth × muscle depth)]. Descriptive statistics, regression equations including coefficients of determination, and Pearson product moment correlation coefficients (when assumptions for linearity were met) and Spearman’s rank-order correlation coefficients (when assumptions for linearity were not met) were calculated for attributes using SigmaPlot, version 11 (Systat Software, Inc., San Jose, CA). Weak positive correlation was observed between hot carcass weight and fat depth (r = 0.289; P < 0.0001), and between hot carcass weight and muscle depth (r = 0.176; P < 0.0001). Weak negative correlations were observed between hot carcass weight and predicted lean yield (r = −0.235; P < 0.0001), and between fat depth and muscle depth (r = −0.148; P < 0.0001). Upon investigation of relationships between fat depth and predicted lean yield, and between muscle depth and predicted lean yield using scatter plots, it was determined that these relationships were not linear and therefore the assumptions of Pearson product moment correlation were not met. Thus, these relationships were expressed as nonlinear functions and Spearman’s rank-order correlation coefficients were used. A strong negative correlation was observed between fat depth and predicted lean yield (r = −0.960; P < 0.0001), and a moderate positive correlation was observed between muscle depth and predicted lean yield (r = 0.406; P < 0.0001). Results from this dataset revealed that hot carcass weight was generally weakly correlated (r < |0.35|) with fat depth, muscle depth, and predicted lean yield. Therefore, it was concluded that there were no consistent weight thresholds where pigs were fatter or heavier muscled.

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Section: Resultsmentioning

confidence: 99%

The relationship of pork carcass weight and leanness parameters in the Ontario commercial pork industry

Barducci

Zhou

Wormsbecher

et al. 2019

Translational Animal Science

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“…Trained panelists were oriented to evaluating pork chop palatability over 5 training sessions prior to data collection. Details regarding the anchors and training procedures used are outlined by Rice (2019) . Chops used for trained sensory analysis were thawed overnight at 4 °C and cooked as described above.…”

Section: Methodsmentioning

confidence: 99%

The effects of the LIPEX finishing diet regimen on pork quality, fatty acid profile, palatability, and color stability12

Gonzalez

Houser

O’Quinn

et al. 2019

Translational Animal Science

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The objective of this study was to determine the effects of the LIPEX finishing diet regimen on pork chop n-3 polyunsaturated fatty acid (PUFA) content and fresh meat quality. Twenty-eight finishing pigs (PIC 359 × F1 Hermitage/NGT; initial BW 81.5 ± 2.55 kg) were subjected to a 49-d feeding trial. Treatments consisted of a 2 × 2 factorial design with Sex (n = 14 barrows and gilts each) and Diet as main effects. Dietary treatments consisted of a 2-phase standard finishing diet regimen or a 2-phase LIPEX finishing diet regimen (EXL Milling, Lloydminster, SK, Canada). The LIPEX diet regimen added the EXL LIPEX.FA369 additive during phase 1 and the EXL LIPEX.FA369 and XFE Omega-3 Finishing Touch during phase 2. Five-days postmortem, whole boneless pork loins were transported to the Kansas State University Meats Laboratory, aged 14 d, and halved immediately behind the spinalis dorsi. After blooming for 30 min, chops were evaluated for Japanese color score and National Pork Producers Council (NPPC) color and marbling scores. A 2.54-cm chop was taken immediately anterior to the loin cut and was used for fatty acid and proximate composition analyses. Four 2.54-cm chops were cut from the posterior portion of the loin and were utilized for a 7-d simulated retail display analyses, Warner-Bratzler shear force (WBSF), and trained sensory panel. There were no Sex × Diet interactions for all variables measured in the study (P > 0.10). The LIPEX finishing regimen increased chop C18:3n-3, C20:5, and C22:5, which decreased the n-6:n-3 ratio (P < 0.01). There were no Diet effects on pH, Japanese and NPPC color and marbling scores, and proximate composition (P > 0.23). Diet did not affect cook loss, WBSF, and trained sensory panel scores (P > 0.012). There were no 2- or 3-way interactions between Diet, Sex, and Day, or Diet and Sex main effects for L*a* values, surface oxy- and metmyoglobin percentages, or visual panel chop redness and surface discoloration scores (P > 0.14). Feeding the LIPEX finishing diet regimen increased chop n-3 PUFA content without negatively impacting fresh chop palatability or color stability.

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“…At the same time, it is worth noting that the consumer attractiveness of pig corpses, as determined by initial visual assessment by consumers, is dependent on pre-slaughter live weight and increases considerably ( p < 0.05) as live weight climbs to higher weight categories (125 kg) [ 8 ].…”

Section: Introductionmentioning

confidence: 99%

Effects of various pre-slaughter weights on the physico-chemical qualities of pig meat

et al. 2021

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Objective: The article aimed to study the relationship between the physico-chemical qualities of pig meat and their pre-slaughter weights. Materials and Methods: In this study, 60 pigs were reared for fattening under the same conditions of keeping and feeding, slaughtered, and used to sample the longest back muscle meat with pre-slaughter weights of 110 and 130 kg. The samples were evaluated according to generally accepted methods for assessing the physico-chemical qualities in pig meat. Results: Samples of meat from animals slaughtered at 130 kg had higher values for marbling – by 2.0 points or 5.24% ( p < 0.01), active acidity pH in ham muscles – by 0.20 pH or 3.57% ( p < 0.01), and the longest muscle of the back – by 0.10 pH or 1.82% ( p < 0.001). The pre-slaughter weight factor substantially affected the pH of ham muscles at 10.35% and on the marbling of meat in the longest back muscle at 13.31%. Pigs slaughtered at 110 kg had a greater increase in the color intensity of the meat and an increase in its water holding capacity. At a pre-slaughter weight of 130 kg, increasing the marbling and decreasing the softness of the flesh demonstrated a modest, adverse relationship. Conclusion: The findings support the use of pre-slaughter weight management to enhance pork quality.

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The Effect of Increased Pork Hot Carcass Weights and Chop Thickness on Consumer Visual Appearance and Purchase Intent Ratings of Top Loin Chops

Cited by 3 publications

References 0 publications

The relationship of pork carcass weight and leanness parameters in the Ontario commercial pork industry

The relationship of pork carcass weight and leanness parameters in the Ontario commercial pork industry

The effects of the LIPEX finishing diet regimen on pork quality, fatty acid profile, palatability, and color stability12

Effects of various pre-slaughter weights on the physico-chemical qualities of pig meat

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