Life Sciences Commons^™

Evaluation Of The Quality Characteristics Of Premium Pork Loins, L. L. Prill, L. N. Drey, E. A. Rice, T. G. O'Quinn

Kansas Agricultural Experiment Station Research Reports

The objective of this study was to determine shear force, pH, marbling, color characteristics, percentage of intramuscular fat, and purge loss of pork loins from various premium brands in comparison to commodity products. Pork loins (n = 30/brand; Institutional Meat Purchasing Specifications #414) from five premium (PRE A, B, C, D, and E) and two commodity brands (COM A and B) were purchased from food service purveyors and commercial abattoirs. Loins were transported to the Kansas State University Meat Laboratory, Manhattan, KS, and allowed to age 14 to 15 days under refrigerated conditions (36 to 39°F) before fabrication. All PRE …

Relationship Of Myofibrillar Fragmentation Index To Warner-Bratzler Shear Force And Palatability Tenderness Of Longissimus Lumborum And Semitendinosus Steaks, L. L. Prill, K. J. Phelps, J. M. Gonzalez, T. A. Houser, E. A. Boyle, T. G. O'Quinn

Kansas Agricultural Experiment Station Research Reports

Objective:The objective of this study was to determine the relationship between the myofibrillar fragmentation index, Warner-Bratzler shear force and sensory traits oflongissimus lumborum(strip loin), and thesemitendinosus(eye of round) steaks.

Study Description:Forty beef strip loins and 40 eye of rounds were collected, divided into anatomical location, and cut into steaks. Steaks used for Warner-Bratzler shear force and sensory panel review were cooked to 160°F. For Warner-Bratzler, six 1-in cores were sheared with a Warner-Bratzler shear head. Sensory steaks were served to panelists trained according to American Meat Science Association guidelines for sensory evaluation. Procedures described …