The gender background of texture attributes of pork loin

Margit D. Aaslyng; Henriette Jensen; Anders H. Karlsson

doi:10.1016/j.meatsci.2017.10.018

The gender background of texture attributes of pork loin

Margit D. Aaslyng^*, Henriette Jensen, Anders H. Karlsson

^*Corresponding author for this work

Department of Food Science

10 Citations (Scopus)

Abstract

The tenderness of pork loins from castrates, entire males and females was quantified with sensory analysis and measurement of instrumental texture during ageing. Furthermore, the effects of intramuscular fat (IMF), collagen content and solubility, hot carcass weights and meat percentages on tenderness were examined. Meat from castrates was significantly (p = 0.043) more tender than meat from entire males and females as assessed by trained sensory panellists. Tenderness scores were positively affected by IMF content (p = 0.008) and hot carcass weight (p < 0.001), but no effect of collagen content and solubility was found. Meat from all three genders had the same tenderisation rate during ageing (two, five, seven and ten days). It is therefore suggested that meat from entire males and females should be aged for longer than meat from castrates to obtain the same level of tenderness.

Original language	English
Journal	Meat Science
Volume	136
Pages (from-to)	79-84
Number of pages	6
ISSN	0309-1740
DOIs	https://doi.org/10.1016/j.meatsci.2017.10.018
Publication status	Published - 2018

Keywords

Collagen, ageing
Entire male pigs
Intramuscular fat
Tenderness

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10.1016/j.meatsci.2017.10.018

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title = "The gender background of texture attributes of pork loin",

abstract = "The tenderness of pork loins from castrates, entire males and females was quantified with sensory analysis and measurement of instrumental texture during ageing. Furthermore, the effects of intramuscular fat (IMF), collagen content and solubility, hot carcass weights and meat percentages on tenderness were examined. Meat from castrates was significantly (p = 0.043) more tender than meat from entire males and females as assessed by trained sensory panellists. Tenderness scores were positively affected by IMF content (p = 0.008) and hot carcass weight (p < 0.001), but no effect of collagen content and solubility was found. Meat from all three genders had the same tenderisation rate during ageing (two, five, seven and ten days). It is therefore suggested that meat from entire males and females should be aged for longer than meat from castrates to obtain the same level of tenderness.",

keywords = "Collagen, ageing, Entire male pigs, Intramuscular fat, Tenderness",

author = "Aaslyng, {Margit D.} and Henriette Jensen and Karlsson, {Anders H.}",

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TY - JOUR

T1 - The gender background of texture attributes of pork loin

AU - Aaslyng, Margit D.

AU - Jensen, Henriette

AU - Karlsson, Anders H.

PY - 2018

Y1 - 2018

N2 - The tenderness of pork loins from castrates, entire males and females was quantified with sensory analysis and measurement of instrumental texture during ageing. Furthermore, the effects of intramuscular fat (IMF), collagen content and solubility, hot carcass weights and meat percentages on tenderness were examined. Meat from castrates was significantly (p = 0.043) more tender than meat from entire males and females as assessed by trained sensory panellists. Tenderness scores were positively affected by IMF content (p = 0.008) and hot carcass weight (p < 0.001), but no effect of collagen content and solubility was found. Meat from all three genders had the same tenderisation rate during ageing (two, five, seven and ten days). It is therefore suggested that meat from entire males and females should be aged for longer than meat from castrates to obtain the same level of tenderness.

AB - The tenderness of pork loins from castrates, entire males and females was quantified with sensory analysis and measurement of instrumental texture during ageing. Furthermore, the effects of intramuscular fat (IMF), collagen content and solubility, hot carcass weights and meat percentages on tenderness were examined. Meat from castrates was significantly (p = 0.043) more tender than meat from entire males and females as assessed by trained sensory panellists. Tenderness scores were positively affected by IMF content (p = 0.008) and hot carcass weight (p < 0.001), but no effect of collagen content and solubility was found. Meat from all three genders had the same tenderisation rate during ageing (two, five, seven and ten days). It is therefore suggested that meat from entire males and females should be aged for longer than meat from castrates to obtain the same level of tenderness.

KW - Collagen, ageing

KW - Entire male pigs

KW - Intramuscular fat

KW - Tenderness

U2 - 10.1016/j.meatsci.2017.10.018

DO - 10.1016/j.meatsci.2017.10.018

M3 - Journal article

C2 - 29107866

AN - SCOPUS:85032797795

SN - 0309-1740

VL - 136

SP - 79

EP - 84

JO - Meat Science

JF - Meat Science

ER -

The gender background of texture attributes of pork loin

Abstract

Keywords

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