Effect of Dietary Sodium Oxalate on Pork Quality

dc.contributor.author Kremer, Brian
dc.contributor.author Stahly, Tim
dc.contributor.author Sebranek, Joseph
dc.contributor.author Sebranek, Joseph
dc.date 2018-02-13T00:24:29.000
dc.date.accessioned 2020-07-02T07:00:40Z
dc.date.available 2020-07-02T07:00:40Z
dc.date.copyright Fri Jan 01 00:00:00 UTC 1999
dc.date.embargo 2012-08-18
dc.date.issued 1999
dc.description.abstract <p>The effects of feeding sodium oxalate, a glycolytic inhibitor, on pork quality were investigated. Four hours pretransport, market-weight pigs (111±7 kg) were allowed access to 557 grams of feed containing 0, 9, or 44 grams of sodium oxalate. Dietary sodium oxalate addition slowed the rate of pH decline in muscle postmortem and minimized percentage of water loss from pork during retail storage. Muscle pH from 22 to 180 minutes postmortem was 0.09 to 0.10 units greater in pigs fed sodium oxalate, but the ultimate pH measured at 24 hours postmortem was not affected by diet. Percentage of water loss from muscle samples stored under retail conditions for 3, 6, 9, or 12 days was 1.2 to 1.8% less in pigs fed sodium oxalate. Dietary sodium oxalate did not affect color (Hunter L* and a* scores) of the pork during retail storage. Based on these data, the dietary addition of sodium oxalate shortly before slaughter is a biologically feasible technology for improving water holding capacity of pork products.</p>
dc.format.mimetype application/pdf
dc.identifier archive/lib.dr.iastate.edu/swinereports_1998/66/
dc.identifier.articleid 1068
dc.identifier.contextkey 3232690
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath swinereports_1998/66
dc.identifier.uri https://dr.lib.iastate.edu/handle/20.500.12876/91163
dc.language.iso en
dc.relation.ispartofseries Animal Science Research Reports
dc.relation.ispartofseries ASL R1620
dc.source.bitstream archive/lib.dr.iastate.edu/swinereports_1998/66/asl_1620.pdf|||Sat Jan 15 01:25:01 UTC 2022
dc.subject.disciplines Agriculture
dc.subject.disciplines Animal Sciences
dc.subject.keywords ASL R1620
dc.title Effect of Dietary Sodium Oxalate on Pork Quality
dc.type article
dc.type.genre meat
dspace.entity.type Publication
relation.isAuthorOfPublication ce518127-2a2b-4d2f-ba05-27670afd9452
relation.isSeriesOfPublication 7f3839b7-b833-4418-a6fa-adda2b23950a
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