Unpublished Paper
Classification of Pork Loin Based on Lipid Composition to Predict Sensory and Textual Properties
Animal Industry Report
Extension Number
ASL R2052
Publication Date
2006
Disciplines
Topic
Animal Products
Summary and Implications
There is significant interest in developing quality standards to predict eating quality in fresh pork. We classified 1976 pork loin chops into 6 groups based on lipid composition. Lipid classification did affect pork texture and sensory tenderness, but did not contribute to variation in juiciness or flavor of pork. Factors other than lipid content should be considered when developing quality standards for fresh pork.
Copyright Holder
Iowa State University
Copyright Date
2006
DOI
https://doi.org/10.31274/ans_air-180814-1228
Language
en
Citation Information
Steven M. Lonergan, Rodney Goodwin, Elisabeth J. Huff-Lonergan, Kenneth J. Stalder, et al.. "Classification of Pork Loin Based on Lipid Composition to Predict Sensory and Textual Properties" (2006) Available at: http://works.bepress.com/kenneth_stalder/72/