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ARS Home » Plains Area » Clay Center, Nebraska » U.S. Meat Animal Research Center » Meat Safety & Quality Research » Research » Publications at this Location » Publication #368898

Research Project: Strategies to Optimize Meat Quality and Composition of Red Meat Animals

Location: Meat Safety & Quality Research

Title: Effects of increased pork hot carcass weights. II: Loin quality characteristics and palatability ratings

Author
item RICE, EMILY - Kansas State University
item LERNER, ANNIE - Kansas State University
item OLSON, BRITTANY - Kansas State University
item PRILL, LAUREN - Kansas State University
item DREY, LINDSEY - Kansas State University
item PRICE, HANNAH - University Of Illinois
item LOWELL, JESSICA - University Of Illinois
item HARSH, BAILEY - University Of Illinois
item BARKLEY, KAYLA - University Of Illinois
item HONEGGER, LAUREN - University Of Illinois
item RICHARDSON, ELAINE - University Of Illinois
item WOODWORTH, JASON - Kansas State University
item GONZALEZ, JOHN - University Of Georgia
item TOKACH, MIKE - Kansas State University
item DEROUCHEY, JOEL - Kansas State University
item DRITZ, STEVE - Kansas State University
item GOODBAND, ROBERT - Kansas State University
item ALLERSON, MATT - Holden Farms
item FIELDS, BRANDON - Pig Improvement Company
item Shackelford, Steven
item King, David - Andy
item Wheeler, Tommy
item DILGER, ANNA - University Of Illinois
item BOLER, DUSTIN - University Of Illinois
item OQUINN, TRAVIS - Kansas State University

Submitted to: Meat and Muscle Biology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 9/30/2019
Publication Date: 10/31/2019
Citation: Rice, E.A., Lerner, A.B., Olson, B.A., Prill, L.L., Drey, L.N., Price, H.E., Lowell, J.E., Harsh, B.N., Barkley, K.E., Honegger, L.T., Richardson, E., Woodworth, J.C., Gonzalez, J.M., Tokach, M.,D. DeRouchey, J.M., Dritz, S.S., Goodband, R.D., Allerson, M.W., Fields, B., Shackelford, S.D., King, D.A., Wheeler, T.L., Dilger, A.C., Boler, D.B., O'Quinn, T.G. 2019. Effects of increased pork hot carcass weights. II: Loin quality characteristics and palatability ratings. Meat and Muscle Biology. 3(1):447-456. https://doi.org/10.22175/mmb2019.07.0027.
DOI: https://doi.org/10.22175/mmb2019.07.0027

Interpretive Summary: This study was conducted to evaluate consumer acceptance of pork chops from very heavy pork carcasses, which are representative of weights that the U.S. pork industry will likely produce 15 to 30 years from now. It was determined that chops from heavier carcasses were more tender and received more favorable consumer ratings. This information should allow the pork industry to better understand that continued selection for increased lean growth rate and heavier growth rate will positively impact consumer satisfaction.

Technical Abstract: The objective of this study was to evaluate the effects of increased pork hot carcass weight on loin quality and palatability of top loin chops. Pork loins (N = 200) were collected from 4 different hot carcass weight groups: A light weight (LT; less than 111.8 kg), medium-light weight (MLT; 111.8 to 119.1 kg), medium-heavy weight (MHVY; 119.1 to 124.4), and a heavyweight group (HVY; 124.4 and greater). Following fabrication, chops were assigned to fat and moisture analysis, Warner-Bratzler shear force (WBSF), consumer sensory panels, or trained sensory panels. Chops from the HVY group were rated as more (P < 0.05) tender compared to chops from the LT carcasses. Additionally, chops from the HVY weight group had greater (P < 0.05) consumer overall like ratings compared to chops from both the LT and MLT groups. Carcass weight did not affect (P > 0.05) consumer flavor liking ratings. Hot carcass weight treatment did not contribute (P > 0.05) to the percentage of chops rated acceptable for flavor and overall liking. 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 were for chops from the LT weight group. Both initial and sustained juiciness from MHVY carcasses were rated as more (P < 0.05) juicy compared to chops from both MLT and LT carcasses by trained sensory panelists. Additionally, chops from the LT carcasses had the lowest (P < 0.05) myofibrillar tenderness ratings. Chops from MHVY and HVY carcasses were similar (P > 0.05), with greater (P < 0.05) overall tenderness ratings compared to chops from LT carcasses. These results indicate chops from heavier weight carcasses may have improved tenderness and juiciness compared to chops from lighter carcasses