Journal article
Eating quality traits of shoulder roast and stir fry cuts outperformed loin and silverside cuts sourced from entire and immunocastrated male pigs
HA Channon, DN D'Souza, FR Dunshea
Meat Science | ELSEVIER SCI LTD | Published : 2018
Abstract
This study investigated the effects of ageing period (2 or 7 days), endpoint temperature (70 or 75 °C), cut type (loin (M. longissimus thoracis et lumborum), silverside (M. biceps femoris), blade (M. triceps brachii) and chuck tender (M. supraspinatus)), cooking method (roast and stir fry (all cuts) and steak (loin only)) on eating quality attributes of pork from entire and immunocastrated male pigs. Higher intramuscular fat levels were found in all cuts from immunocastrated males compared with entire males. Of the seven cut type × cooking method combinations evaluated, shoulder cuts had the lowest fail rate (P < 0.001) and loin steak and silverside cuts scored lowest (P < 0.001) for tendern..
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Awarded by High Integrity Australian Pork Co-operative Research Centre
Funding Acknowledgements
The High Integrity Australian Pork Co-operative Research Centre is gratefully acknowledged for providing funds to undertake this study (3A-106). The authors also acknowledge the producer and processor involved for their co-operation, technical assistance and support. Biometrical support and advice provided by Richard Jarrett and Jessica Tan and co-ordination of the consumer sensory study by Karen McNaughton and Emma Langlois from the South Australian Research and Development Institute, Waite, South Australia is acknowledged and appreciated.