Lundström, Kerstin
- Department of Molecular Sciences, Swedish University of Agricultural Sciences
Research article1999Peer reviewed
Johansson, L.; Lundström, Kerstin; Jonsäll, A.; Lundh, Torbjörn
The study concerns the effects of red clover silage (silage) and ageing time on sensory characteristics and cooking loss of loin from Hampshire crosses with and without the RN- allele. Half of each litter received conventional feed and the other half conventional feed with admired red clover silage. Loins were aged at 4 degrees C (4 and 8 days), prepared at 150 degrees to 68 degrees C and sensory evaluated by descriptive analyses. RN- carriers had loins of higher meat taste intensity and a more acidulous taste than non-carriers. Meat taste intensity and tenderness increased as ageing time increased while acidulous taste decreased. Loins, aged 4 days, from conventionally fed pigs were juicier than those of silage-fed pigs. RN- carriers had a greater total cooking loss than non-carriers. (C) 1999 Elsevier Science Ltd. All rights reserved.
feed; red clover silage; pigs; RN- allele; sensory analysis; ageing lime; cooking loss
Food Quality and Preference
1999, volume: 10, number: 4-5, pages: 299-303
Publisher: ELSEVIER SCI LTD
Food Science
https://res.slu.se/id/publ/49972