Journal article
Validating post-slaughter interventions to produce consistently high quality pork cuts from female and immunocastrated male pigs
HA Channon, DN D'Souza, FR Dunshea
Meat Science | ELSEVIER SCI LTD | Published : 2018
Abstract
Eating quality attributes of pork loin (M. longissimus thoracis et lumborum) and silverside (M. biceps femoris) from female and immunocastrated male carcases hung from either the Achilles tendon or aitchbone, aged for either 2 or 7 days post-slaughter and cooked as roasts, stir fry and steak (loin only) (n = 25/gender) was assessed. A positive control treatment of moisture infusion (10% injection rate) was applied to Achilles hung sides with cuts aged for 2 d post-slaughter. Neither gender nor ageing period influenced consumer sensory scores. Beneficial effects of aitchbone hanging on eating quality compared with Achilles hanging were largely observed after 2 d ageing, with improvements (P <..
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Funding Acknowledgements
Funding provided by the High Integrity Australian Pork Co-operative Research Centre (3A-109) and the support from Australian Pork Limited to undertake this work is acknowledged. The authors gratefully acknowledge both the producer and processor for their involvement, support, co-operation and assistance in the conduct of this study. Dr. Cameron Jose from the Department of Agriculture and Food Western Australia is acknowledged for his assistance. Dr. Richard Jarrett, Jessica Tan and Dr. Anna Crumb from the South Australian Research and Development Institute, Waite Campus, Adelaide are also acknowledged for statistical support and conduct of the consumer sensory sessions.