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- W2900409384 abstract "The objective of this study was to evaluate the effects of pork hot carcass weight on consumer palatability ratings of top loin chops. Pork loins (n = 200) were collected from 4 different hot carcass weight groups: light weight group (less than 246.5 lb; LT), medium-light weight group (246.5 to 262.5 lb; MLT), medium-heavy weight group (262.5 to 276.5 lb; MHVY), and a heavy weight group (276.5 lb and greater; HVY). Instrumental color, visual color and marbling, and pH were taken for each loin prior to fabrication. Loins from all weight groups differed (P < 0.05) in weight (LT < MLT < MHVY < HVY). No carcass weight effects (P > 0.05) were found for loin instrumental color, subjective color, subjective marbling, purge loss, and pH. Carcass weight did not affect (P > 0.05) juiciness, flavor, or overall like ratings, but did affect (P < 0.05) tenderness ratings. Chops from the HVY group were rated as more (P < 0.05) tender compared to chops from the LT weight group. Weight group did not contribute (P > 0.05) to the percentage of chops rated acceptable for flavor and overall like. 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 for chops were from the LT weight group. Consumers perceived the lowest (P < 0.05) percentage of chops from the HVY group as unsatisfactory quality in comparison to chops from the 2 lightest weight groups. Weight did not contribute (P > 0.05) to consumer quality ratings. These results indicate top loin chops from heavier weight carcasses have improved tenderness compared to chops from lighter carcasses." @default.
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- W2900409384 date "2018-01-01" @default.
- W2900409384 modified "2023-10-01" @default.
- W2900409384 title "The Effect of Increased Pork Hot Carcass Weights on Consumer Palatability Ratings of Top Loin Chops" @default.
- W2900409384 doi "https://doi.org/10.4148/2378-5977.7689" @default.
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