Biochemical Characterization of Pork Quality
Sires from Duroc, Berkshire, Yorkshire and Pietrain breeds were used to produce crossbred progeny, free of the HAL-1843TM gene, that exhibit pork quality differences. Loin muscle temperature, color,...
An Assessment of the Use of Pork in the Processed Meat Industry
• Processors appreciated the value of pork in their products. • Processors are most interested in fat content and price when purchasing pork for further processing. • Water holding...
Novel Approach to Controlling Water-Holding Capacity and pH Decline in Pork: The Role of Dietary Lipoic Acid in Calcium Regulation and Glycogen Storage.
In general, products that had a high level of oxidation had lower ultimate pH values than did products with relatively lower levels of oxidation There appeared to be an interaction between the level...
Effects of Downers on Pork Quality
Downer animals tended to produce pork that was dark in color, exhibited a relatively high ultimate pH and low drip loss with no relationship between downer animals and lung score value.
Comparison of Grain Sources (Barley, White Corn, and Yellow Corn) for Swine Diets and Their Effects on Meat Quality and Production Traits.
Efficient pork production is a necessity for an economically viable swine industry. Number two yellow corn is considered the primary energy source for swine diets in the Midwest. Despite the low...