EC80-219 1980 Nebraska Swine Report (original) (raw)
Related papers
Restructured Pork With Texture Variation
Journal of Food Quality, 1988
Muscles were excisedfrom the shoulders of U. S. No. I pork carcasses within Ih postmortem. Samples were flaked as; small (head opening = 3.otnm), medium (head opening = 6.Imm) and large (head opening = 9.9mm) with an Urschel Comitrol 3600. Samples were formulated with 1.0 NaCl and 0.2% sodium tripolphosphate rSTP), converted into 19 mm thick restructured chops and packaged. Subjective evaluations were conducted after 5 and 56 days of frozen storage for color, cohesiveness, muscle cut resemblance, overall appearance, tenderness, juiciness, connective tissue amount and JIavor. Objective measurements included h'unter Color values, shear force, percentage cooking loss and lliobarbituric Acid (TBA) values. Results suggested that large flaked particles contributed to improved color and reduced cooking loss. Particle size had no e$ect on muscle cut resemblance, overall appearance, juiciness and JIavor. Increased particire size was responsible for decreased tenderness, cohesiveness and TBA va Iues but increased connective tissue amount.
Alternative Models for the Future of Pork Production
1998
Structural changes now occurring in agriculture have led to a bifurcated pork channel. One side of the channel is characterized by "commodity" hogs produced by traditional independent producers, nonintegrated contractors, partially integrated contractors and independent producer networks. The other side is characterized by more industrialized producers with integrated genetics, production and slaughter. Both sides will tend toward greater consistency and higher yielding carcasses. However, the commodity side will concentrate more on providing packer values while the specialty or industrialized side will tend more towards final consumer values. The dual channel is not static. To date, many of the potential consumer market opportunities possible on the specialty side remain untapped. The future viability of the various types of producers has been an open question. There have been concerns about whether the traditional producer is viable. Some maintain that larger specialized...
Journal of Animal Science, 1989
Carcass measurements of 265 market hogs, including barrows and gilts slaughtered at 93, 100, 107, 113 and 127 kg, were used in deriving predictive equations of carcass composition and value. Dependent variables included percentages of trimmed lean cuts; fat standardized lean, protein, fat and moisture in the soft tissue portion of the five primal cuts; percent bone of the five primal cuts; and carcass value ($/100 kg). Independent variables included carcass weight, longissimus muscle area at the 10th rib, USDA carcass muscling score, carcass length, average and last rib backfat thickness, 10th rib fat depth, USDA carcass grade, belly thickness and sex. When 10th rib fat depth and longissimus muscle area were available (ribbed carcasses), they were included in predicting carcass cutability. When available, 10th rib fat depth was an independent variable in all predictive equations. Carcass weight was only included to predict percent bone and carcass value. Generally, sex was important to predict cutability, fat standardized lean and percent protein but was not a factor predicting carcass value. When average backfat thickness was eliminated as an independent variable choice, USDA carcass grade often was included instead of last rib backfat thickness.
Renewable Agriculture and Food Systems, 2004
With the extensive focus on lean conformation in the finished hog over the past 25 years, there is some indication that pork quality has suffered and taste has been bred out of today's pork. Similar to the Certified Angus Beef program (a breed noted for intramuscular fat), small-scale farmers can promote a different 'upscale' pork by using breeds that will focus on pork taste exclusively, and feeding diets (possibly apart from corn and soybeans) to enhance flavor. Two experiments were devised to examine the influence of breed, rearing environment and diet on fresh pork quality and flavor. In Trial 1, three sow breed groups (Tamworth, Tamworth • Landrace, or Hampshire • Landrace) were mated to Duroc boars. Littermates (91 pigs total) were assigned randomly at weaning to one of three treatments: (1) confinement, (2) dry-lot and (3) pasture. All pigs were full fed a 16% crude protein (CP) grow-finish ration. Pasture pigs were allowed access to plots consisting of predominately white and crimson clovers with warm-season grasses (Bermuda grass and crab grass). Hampshire crosses had higher Minolta L* scores, indicating a paler, less desirable loin. Pork quality was similar across rearing environments except for lower initial pH levels observed in the pasture system and higher drip-loss percentage recorded in both outdoor systems. In Trial 2, 42 Tamworth • Duroc littermates were randomly assigned to one of two rearing environments (confinement or pasture) at 55 kg and full fed a 14% CP diet. Pigs finishing on pasture had access to standing, mature barley. Pork from the pasture system was darker than that from pigs reared in confinement. No differences were observed in sensory evaluation of the pork for the rearing environments examined. For both trials, intramuscular fat levels (< 2%) and visual color scores were too low to be considered for 'upscale' markets. Alternative diets to produce niche-market pork are unlikely to influence flavor without adequate levels of marbling.
National sampling and gross composition of Australian retail pork cuts 2005/2006
2009
After consideration of five potential sampling designs, 13 retail pork cuts were purchased from randomly selected supermarkets and butchers' stores in urban areas across the socioeconomic scale in three States of Australia in late 2005 and early 2006. They were analysed, raw and cooked, for gross composition (fat, lean, bone and gristle). Gross composition varied considerably within cut associated with large divergences in interpretation of standard pork cuts by butchers. There were no notable differences in gross composition across States, across the socioeconomic range of suburbs of purchase or between outlet types (butcher vs supermarket). Cuts tended to be larger and leaner than those in similar studies in the 80s and 90s. Due to increasing uniformity in breeding and feeding of pigs in Australia, sampling designs in future surveys could be simplified.
Pork and Carcasses Quality in Swine Exploited in Family Farms
usab-tm.ro
Maximum values of dry matter and fat (% of the carcass weight) is achieved in swine exploited on small private family farms at 137 kg of dry matter and 115 kg of protein. Slaughtering swine at higher weight results in an increase of the dry matter and of the caloric value because of the increase of the amount of fat in the muscular fibber; thus, pork is of low quality because of the massive accumulation fat substance and the economic efficiency of producing pork is improper, with supplementary expenses on feed. Fattening swine on small family exploitations up to over 11 kg results in changes of the meat /fat ratio, detrimental to pork meat because of both thickening of lard on the animals' back and of fat depositions in the muscular fibber; though this improves pork quality, it is done with high expenses of energy, resulting in inefficient exploitation on private family farms that in most cases only supply for their families and rarely sell extra production.