Effect of breed on performance and meat quality of first parity sows in a seasonal organic rearing system.

Background: The objective was to compare the performance and meat quality of two different pig breeds: the modern crossbred Landrace × Yorkshire (LY) and the traditional Danish Black-Spotted (BS) breed. The LY gilts and four of the BS gilts were inseminated with semen from Duroc (D) boars; the remaining BS gilts were served by BS boars. The experiment was performed on 26 gilts over 2 years.

Effects of dietary soybean oil on lipid and protein oxidation in pork patties during chill storage.

The effect of dietary soybean oil on lipid and protein oxidation in low and high fat pork patties made from quadriceps femoris during chill storage in a high oxygen atmosphere packaging (80% O(2)/20% CO(2)) in the dark for 7 days was investigated. Pigs were fed either a standard diet or a diet added 2% soybean oil. After slaughter high fat pork patties were prepared for both feeding regimes by addition of back fat from pigs fed the same diet whereas low fat pork patties were prepared without addition of back fat.

Effect of organic pig production systems on performance and meat quality.

The present study was carried out to establish knowledge of consequence for setting up guidelines of importance for production of competitive organic pork of high quality. Performance and meat quality characteristics were compared between three organic pig production systems based on indoor housing with access to an outdoor area and a Danish conventional indoor system including 100% concentrate during the finishing feeding stage. The three organic systems used the following three feeding regimes: 100% organic concentrate according to Danish recommendations, 70% organic concentrate (restricted) plus ad libitum organic barley/pea silage and 70% organic concentrate (restricted) plus ad libitum organic clover grass silage, respectively.

Consumer and sensory investigations in relation to physical/chemical aspects of cooked pork in Scandinavia.

The present study addresses sensory quality and liking for pork (eight samples) varying in quality due to adrenaline injection resulting in elevated ultimate pH post-slaughter (24h), meat ageing, cooking temperature and warmed-over flavour (WOF) among consumers (n=288) in Scandinavia. The consumers preferred meat with higher pH (pH(24h)=6.0), cooked to the lowest temperature (65 °C versus 80 °C).