Meat quality attributes and oxidation stability of loin chops from finishing gilts and cull sows.
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ABSTRACT:
SUBMITTER: Song DH
PROVIDER: S-EPMC7316933 | biostudies-literature | 2020 Aug
REPOSITORIES: biostudies-literature
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Meat quality attributes and oxidation stability of loin chops from finishing gilts and cull sows.
Song Dong-Heon DH Hwang Yong-Joon YJ Ham Youn-Kyung YK Ha Jae-Ho JH Kim Yu-Ri YR Kim Hyun-Wook HW
Journal of food science and technology 20200325 8
The objective of this study was to compare the meat quality attributes, color stability, and lipid oxidation of loin chops from finishing gilts and cull sows in a three-way crossbreeding system: landrace × large white × duroc finishing gilts (<i>n</i> = 20) and landrace × large white sows (<i>n</i> = 20). No significant differences in pH, proximate composition, or total collagen content were found between the two pig groups. However, sow loin chops exhibited different quality characteristics for ...[more]
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