Open Access. Powered by Scholars. Published by Universities.®
Articles 1 - 2 of 2
Full-Text Articles in Life Sciences
Evaluation Of The Quality Characteristics Of Premium Pork Loins, L. L. Prill, L. N. Drey, E. A. Rice, T. G. O'Quinn
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 …
Influence Of Carcass Fat Iodine Value And Packaging Type On Shelf-Life Of Bacon Slices Packaged For Hotels, Restaurants, And Institutions (Hri), A. M. Tapian, B. L. Goehring, J. A. Unruh, B. M. Gerlach, G. D. Mccoy, J. M. Derouchey, R. C. Johnson, S. S. Dritz, J. M. Gonzales, M. J. Matney, T. A. Houser
Influence Of Carcass Fat Iodine Value And Packaging Type On Shelf-Life Of Bacon Slices Packaged For Hotels, Restaurants, And Institutions (Hri), A. M. Tapian, B. L. Goehring, J. A. Unruh, B. M. Gerlach, G. D. Mccoy, J. M. Derouchey, R. C. Johnson, S. S. Dritz, J. M. Gonzales, M. J. Matney, T. A. Houser
Kansas Agricultural Experiment Station Research Reports
Pork carcasses were selected for fat iodine value (IV) using a NitFom™ sensor. Carcasses were sorted into 3 IV categories, with the target IV range defined as 58 to 63 (low), 68 to 73 (intermediate), and 78 to 83 (high). Seventy-two pork carcasses were identified and bellies collected from both the right and left sides of the carcass for a total of 144 bellies in the study, with 48 bellies (24 carcasses) in each IV category. This experiment had 3 IV treatments, with an average measured carcass IV of 66.5 g/100g (low), 72.6 g/100g (intermediate), and 77.9 g/100g (high) and …