Relationship of Pork Longissimus Muscle Fatty Acid Profile with Pork Loin Texture and Sensory Traits

dc.contributor.author Lonergan, Steven
dc.contributor.author Lonergan, Steven
dc.contributor.author Stalder, Kenneth
dc.contributor.author Goodwin, Rodney
dc.contributor.author Stalder, Kenneth
dc.contributor.author Prusa, Kenneth
dc.contributor.author Knight, Travis
dc.contributor.author Beitz, Donald
dc.date 2018-08-25T21:47:28.000
dc.date.accessioned 2020-06-29T23:29:45Z
dc.date.available 2020-06-29T23:29:45Z
dc.date.copyright Sun Jan 01 00:00:00 UTC 2006
dc.date.issued 2006-01-01
dc.description.abstract <p>The objective this project was to determine the contribution of lipid composition and lipid profile to textural and sensory properties of fresh pork. Loins from pigs (n=2009; from 306 sires and 1030 dams) were used to determine the contribution of lipid composition and lipid profile to textural and sensory properties of fresh pork. Total lipid content was correlated with saturated fatty acids and negatively correlated with unsaturated fatty acids. Myristic acid was positively correlated with tenderness and negatively correlated with star probe. Negative correlations between stearic acid and the traits of tenderness and juiciness were detected. No other fatty acid component was determined to have a strong correlation with pork texture or sensory traits. The results suggest that when pigs are fed a similar diet, normal variations in pork loin fatty acid profile do not contribute to differences in pork texture and sensory traits.</p>
dc.identifier archive/lib.dr.iastate.edu/ans_air/vol652/iss1/3/
dc.identifier.articleid 1134
dc.identifier.contextkey 3311576
dc.identifier.doi https://doi.org/10.31274/ans_air-180814-39
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath ans_air/vol652/iss1/3
dc.identifier.uri https://dr.lib.iastate.edu/handle/20.500.12876/8291
dc.language.iso en
dc.relation.ispartofseries Animal Science Research Reports
dc.source.bitstream archive/lib.dr.iastate.edu/ans_air/vol652/iss1/3/R2053.pdf|||Fri Jan 14 23:16:14 UTC 2022
dc.subject.disciplines Agriculture
dc.subject.disciplines Animal Sciences
dc.subject.keywords ASL R2053
dc.title Relationship of Pork Longissimus Muscle Fatty Acid Profile with Pork Loin Texture and Sensory Traits
dc.type article
dc.type.genre animal_products
dspace.entity.type Publication
relation.isAuthorOfPublication 8e04bc80-6e32-476c-a184-b0311cebe213
relation.isAuthorOfPublication 0b0a34a3-f123-4f94-a9cf-e730cb2183a6
relation.isJournalIssueOfPublication 19a7d362-cc4b-4a86-ae7b-d8638c6352d4
relation.isSeriesOfPublication 7f3839b7-b833-4418-a6fa-adda2b23950a
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