Journal article
Diet composition and slaughter age up to 24 weeks have minimal impact on pork eating quality of loin steaks and silverside roasts from female pigs
HA Channon, DN D'Souza, FR Dunshea
Meat Science | ELSEVIER SCI LTD | Published : 2018
Abstract
Female crossbred pigs were randomly allocated at 16 weeks of age to one of three dietary treatments (A: corn and soybean meal; B: wheat and canola meal; C: wheat and sorghum) matched for digestible energy (13.6 MJ DE/kg) and total lysine (0.93–0.95%) and fed for 4, 5 or 8 weeks, respectively, prior to slaughter. Loin (M. longissimus thoracis et lumborum) and silverside (M. biceps femoris) were obtained from 20 pigs per dietary treatment group and prepared into steaks and roasts, respectively, for consumer evaluation with ageing treatments of 7 and 28 days post-slaughter allocated within muscle. Neither dietary treatment/age at slaughter nor ageing treatment influenced sensory traits of eithe..
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Funding Acknowledgements
The High Integrity Australian Pork Co-operative Research Centre is gratefully acknowledged for providing funds to undertake this study (3A-105). The authors also acknowledge the producer and processor involved for their co-operation, technical assistance and support. Dr. Cameron Jose from the Department of Agriculture and Food Western Australia is acknowledged for his assistance with carcase and meat quality measures. The biometrical support and advice provided by Richard Jarrett and Jessica Tan and the co-ordination of the consumer sensory study by Karen McNaughton from the South Australian Research and Development Institute, Waite, South Australia is acknowledged and appreciated.