Shelf life characteristics of enhanced modified atmosphere packaged pork.

The objective of these studies was to identify a chemical indicator for predicting performance of enhanced pork during storage, then select raw materials with the potential for color and shelf life instability and enhance them with antimicrobial solutions in an attempt to overcome their initial deficits. The purpose of Study 1 was to evaluate the use of pH, glycolytic potential, and glucose levels in the drip to assess shelf life characteristics of modified atmosphere packaged (MAP), enhanced pork loin chops during display. Chops from higher pH carcasses had higher color scores and aerobic plate counts, and less discoloration.

Influence of dietary lysine level, pre-slaughter fasting, and rendement napole genotype on fresh pork quality.

Sixty-four gilts from a commercial hybrid line were selected based on rendement napole (RN) genotype and live weight to evaluate the effects of feeding a lysine-deficient diet and feed withdrawal prior to slaughter on fresh pork quality. Glycolytic potential was measured and the bimodal distribution was utilized to predict RN genotype. Diets containing 4.

Creatine monohydrate supplementation and the quality of fresh pork in normal and halothane carrier pigs.

The objective of this research was to examine the impact of supplementation with creatine monohydrate (CMH) on the quality of various muscles from normal and heterozygous halothane carrier pigs. Twenty-nine crossbred pigs, 16 normal (NN) and 13 halothane carrier (Nn) genotypes, were supplemented with 0 or 25 g x pig(-1) x d(-1) of CMH for 5 d before slaughter. Supplemented pigs gained 2.

Factors influencing consumer demand for U.S. pork exported to the Republic of Korea (South Korea).

The potential market for single-ribbed bellies and Boston butts in South Korea was characterized and quantitative selection criteria were identified for use by U.S. packers when selecting pork for export.

Measuring pork color: effects of bloom time, muscle, pH and relationship to instrumental parameters.

To evaluate factors affecting pork color, the gluteus medius (GM), longissimus lumborumetthoracis (LT), semimembranosus (SM), biceps femoris (BF), and triceps brachii (TRI) muscles from pork carcasses of varying ultimate pHs were allowed to bloom for 30 min. L*, a*, and b* values, hue angle, chroma and visual color were determined. Color was evaluated using HunterLab (illuminants A, C, D(65) and F) and Minolta (illuminants C and D(65)) Spectrocolorimeters.