Acid base status of stress susceptible pigs affects sensory quality of loin roasts

Halothane positive pigs (24) were placed on water treatments containing sodium bicarbonate (BC, 12.6 g/L), ammonium chloride (AC, 8 g/L) or no additive for 4 days and slaughtered. Halothane negative pigs (8) also were slaughtered. Loin roasts were aged for periods of 1 or 7 days. Loin roasts from an...

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Bibliographic Details
Published inJournal of food science Vol. 58; no. 6
Main Authors Boles, J.A, Shand, P.J, Patience, J.F, McCurdy, A.R, Schaefer, A.L
Format Journal Article
LanguageEnglish
Published 01.11.1993
Subjects
ALIMENTOS
ANALISIS ORGANOLEPTICO
ANALYSE ORGANOLEPTIQUE
CALIDAD
CARNE PSE
CERDO
EQUILIBRE ACIDOBASIQUE
EQUILIBRIO ACIDO-BASE
ESTRES
HALOTANO
HALOTHANE
LOMO
LONGE
PIECE DE VIANDE
PIEZAS DE CARNE
PORCIN
PREFERENCE ALIMENTAIRE
PREFERENCIAS ALIMENTARIAS
PRODUIT ALIMENTAIRE
PROPIEDADES ORGANOLEPTICAS
PROPRIETE ORGANOLEPTIQUE
QUALITE
STRESS
VIANDE EXSUDATIVE
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Summary:Halothane positive pigs (24) were placed on water treatments containing sodium bicarbonate (BC, 12.6 g/L), ammonium chloride (AC, 8 g/L) or no additive for 4 days and slaughtered. Halothane negative pigs (8) also were slaughtered. Loin roasts were aged for periods of 1 or 7 days. Loin roasts from animals treated with AC were scored (p 0.05) less firm, juicy, more tender and mealy than roasts from other halothane positive and halothane negative animals. No difference in sensory properties occurred with aging. Juiciness and off-flavor intensity were positively related to blood bicarbonate and base excess
Bibliography:9443045
Q04
L74
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.1993.tb06159.x