Abstract

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.

Keywords

feed; red clover silage; pigs; RN- allele; sensory analysis; ageing lime; cooking loss

Published in

Food Quality and Preference
1999, Volume: 10, number: 4-5, pages: 299-303
Publisher: ELSEVIER SCI LTD

SLU Authors

• Lundström, Kerstin

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

• Lundh, Torbjörn

  • Department of Applied Animal Science and Welfare, Swedish University of Agricultural Sciences
    

UKÄ Subject classification

Food Science


Publication identifier

DOI: https://doi.org/10.1016/S0950-3293(99)00006-3

Permanent link to this page (URI)

https://res.slu.se/id/publ/49972