Progress 11/20/13 to 09/30/18
Outputs
Target Audience:The target audience for the project during the reporting period included scientist attending the Reciprocal Meats Conference, the Midwest Animal Science Meetings, and students in meat science courses at the University of Illinois. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?This year the project director was invited to speak on pork quality using some of the data generated from this project in Shanghai China. The conference was the International Swine Industry Symposium. How have the results been disseminated to communities of interest?A journal article was presented at a scientific meeting during the reporting period. A masters thesis containing work from this project is nearing completion at the University of Illinois. What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
The objective was to determine the effect of instrumental color and extractable lipid on sensory ratings of pork chops cooked to an internal temperature of 63 degrees C. Approximately 300 boneless loins (NAMP #414) were selected from a group of pigs with the same genetic background, housing, and management, cut into 2.54 cm chops and aged 14 days postmortem. Instrumental L* color scores of the chops ranged from 43.11 to 57.60 and extractable lipid ranged from 0.80% to 5.52%. Chops were assigned a quality grade using the newly proposed National Pork Board (NPB) quality grade standards. Low (n=56) quality included loins with color scores < 1.5 regardless of color or loins with color ≤ 2.5 and marbling scores ≤ 2.0. Medium (n=180) quality included color scores 2.0 through 3.5 with marbling ≥ 2.5 and color scores from 3.0-3.5 with marbling scores ≥ 2.0. High (n=50) quality included color scores of > 4.0 with marbling scores ≥ 2.0. Chops were assigned to sensory panel sessions in an incomplete block arrangement, cooked to a medium-rare degree-of-doneness (63 degrees C), and evaluated for tenderness, juiciness, and pork flavor by trained sensory panelists. Slice shear force (SSF) and cooking loss were also determined from each loin cooked to 63 degrees C. Data were analyzed using the MIXED procedure in SAS as a one-way ANOVA where quality grade was considered a fixed effect and using the REG procedure in SAS. Extractable lipid content and instrumental chop color individually accounted for a maximum of 2% (R2 = 0.02) of the variation of tenderness, juiciness or pork flavor. Chops categorized as NPB high quality (SSF = 17.50 kg) were 6.5% more tender (P = 0.04) than chops categorized as medium (SSF = 18.56 kg) and 11.2% more tender (P < 0.01) than chops categorized as low quality (SSF = 19.60 kg) and medium quality chops were 5.6% more tender (P = 0.04) than low quality chops. However, trained sensory panelists did not discern sensory tenderness differences (P = 0.13) among NPB quality grades. Juiciness (P = 0.48) scores did not differ among NPB quality grades. Cook loss tended (P = 0.06) to decrease from 16.57% to 15.32% as quality grade increased. When color or marbling was used as a single trait, it was not predictive of sensory quality. However, using these traits in combination such as with the NPB quality grades may result in differences in sensory quality between pork loins.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2018
Citation:
Lowell, J.E., Bohrer, B.M., Wilson, K.B., Overholt, M.F., Harsh, B.N., Stein, H.H., Dilger, A.C. and Boler. D.D. 2018. Growth performance, carcass quality, fresh belly characteristics, and commercial bacon slicing yields of growing-finishing pigs fed a subtherapeutic dose of an antibiotic, a natural antimicrobial, or not fed an antibiotic or antimicrobial. Meat Science. doi: 10.1016/j.meatsci.2017.10.011.
- Type:
Journal Articles
Status:
Published
Year Published:
2018
Citation:
Richardson, E., Fields, B., Dilger, A.C. and Boler, D.D. 2018. The effects of ultimate pH and color on sensory traits of pork loin chops cooked to a medium-rare degree of doneness. Journal of Animal Science. 96(9), 3768-3776.
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Progress 10/01/16 to 09/30/17
Outputs
Target Audience:The target audience for the project during the reporting period included scientist attending the Reciprocal Meats Conference, the Midwest Animal Science Meetings, and students in meat science courses at the University of Illinois. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?This year the project director was invited to speak at the South African Society of Animal Sciences annual meeting because of experiences derived from this project. A graduate student working on this project delivered a talk at the Midwest Animal Science Meetings in Omaha, Nebraska. How have the results been disseminated to communities of interest?An abstract was presented at a scientific meetingduring the reporting period. Additionally two journal articles were published and another has been submitted to a journal. A masters thesis containing work from this project is currently in the works at the University of Illinois. What do you plan to do during the next reporting period to accomplish the goals?We are in the process of completing sensory panels with the objective of determining the effects of pH on sensory tenderness and juciness of pork chops cooked to a medium-rare degree of doneness. Data from that project will be presented this summer at the Reciprocal Meats Conference.
Impacts
What was accomplished under these goals?
The objective was to determine the effect of instrumental color and extractable lipid on sensory ratings of pork chops cooked to an internal temperature of 63 degreesC. Approximately 300 boneless loins (NAMP #414) were selected from a group of pigs with the same genetic background, housing, and management, cut into 2.54 cm chops and aged 14 days postmortem. Instrumental L* color scores of the chops ranged from 43.11 to 57.60 and extractable lipid ranged from 0.80% to 5.52%. Chops were assigned a quality grade using the newly proposed National Pork Board (NPB) quality grade standards. Low (n=56) quality included loins with color scores < 1.5 regardless of color or loins with color ≤ 2.5 and marbling scores ≤ 2.0. Medium (n=180) quality included color scores 2.0 through 3.5 with marbling ≥ 2.5 and color scores from 3.0-3.5 with marbling scores ≥ 2.0. High (n=50) quality included color scores of > 4.0 with marbling scores ≥ 2.0. Chops were assigned to sensory panel sessions in an incomplete block arrangement, cooked to a medium-rare degree-of-doneness (63 degrees C), and evaluated for tenderness, juiciness, and pork flavor by trained sensory panelists. Slice shear force (SSF) and cooking loss were also determined from each loin cooked to 63 degrees C. Data were analyzed using the MIXED procedure in SAS as a one-way ANOVA where quality grade was considered a fixed effect and using the REG procedure in SAS. Extractable lipid content and instrumental chop color individually accounted for a maximum of 2% (R2 = 0.02) of the variation of tenderness, juiciness or pork flavor. Chops categorized as NPB high quality (SSF = 17.50 kg) were 6.5% more tender (P = 0.04) than chops categorized as medium (SSF = 18.56 kg) and 11.2% more tender (P < 0.01) than chops categorized as low quality (SSF = 19.60 kg) and medium quality chops were 5.6% more tender (P = 0.04) than low quality chops. However, trained sensory panelists did not discern sensory tenderness differences (P = 0.13) among NPB quality grades. Juiciness (P = 0.48) scores did not differ among NPB quality grades. Cook loss tended (P = 0.06) to decrease from 16.57% to 15.32% as quality grade increased. When color or marbling was used as a single trait, it was not predictive of sensory quality. However, using these traits in combination such as with the NPB quality grades may result in differences in sensory quality between pork loins. The removal of antibiotic growth promoters (AGP) from swine diets may change carcass composition and belly quality. Therefore, our objective was to compare belly quality and bacon processing characteristics of pigs fed diets containing AGP or a natural antimicrobial. Ninety-six barrows and 96 gilts (initial BW: 27.52 ± 3.98 kg) were used in a 2 × 3 factorial arrangement in a randomized complete block design. Pigs were placed in 2 equal blocks based on age and housed in 48 single-sex pens with 4 replications per treatment in each block. Pigs were allotted to pens based on initial BW. Pens were randomly assigned to 1 of 3 dietary treatments. Diets were identical except Diet 1 contained no additive (ABF), Diet 2 (AGP) contained 0.045% of Tylan 40 premix, and Diet 3 (ORG) contained 0.025% of oregano oil. Pigs were slaughtered at an average BW of 127.31 ± 10.18. Within each block, the 2 pens with the heaviest barrows and the 2 pens with the heaviest gilts were harvested a week earlier than pigs in the remaining pens to reduce the variation in slaughter weights among pigs as much as possible. Whole bellies were approximately 14.6 % of chilled side weight, regardless of treatment. Bellies did not differ in length (P = 0.43), width (P = 0.91), thickness (P = 0.11), or flop (P = 0.10) among treatments. Lodine values were calculated, as an indication of fat quality. The iodine value of adipose tissue from pigs fed AGP was increased (P = 0.04) by approximately 3 units compared with pigs fed ABF or ORG diets. The PUFA:SFA of bellies from pigs fed AGP was approximately 0.05 units greater (P < 0.01) compared with bellies from pigs fed ABF or ORG diets. Bellies did not differ in pump uptake percentage (P = 0.07), cooked yield (P = 0.10), slice yield (P = 0.35), or slice count (P = 0.50) among treatments. Overall, feeding an AGP diet or a diet supplemented with a natural antimicrobial did not improve fresh belly characteristics, processing characteristics or commercial bacon slicing yields of growing-finishing pigs.
Publications
- Type:
Journal Articles
Status:
Accepted
Year Published:
2018
Citation:
Lowell, J.E., Bohrer, B.M., Wilson, K.B., Overholt, M.F., Harsh, B.N., Stein, H.H., Dilger, A.C. and Boler, D.D. 2018. Growth performance, loin quality, carcass cutability, fresh belly characteristics, and commercial bacon slicing yields of growing-finishing pigs fed a subtherapeutic dose of an antibiotic, a natural antimicrobial, or not fed an antibiotic or antimicrobial. Meat Science.
- Type:
Journal Articles
Status:
Published
Year Published:
2017
Citation:
Wilson, K.B., Overholt, M.F., Shull, C.M., Schwab, C., Dilger, A.C. and Boler, D.D. 2017. The effects of instrumental color and extractable lipid content on sensory characteristics of pork loin chops cooked to a medium-rare degree of doneness. J. Anim. Sci. 95:2052-2060.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2017
Citation:
Wilson, K.B., Overholt, M.F., Shull, C.M., Schwab, C., Dilger, A.C. and Boler, D.D. 2017. The effects of instrumental color and extractible lipid content on sensory characteristics of pork chops cooked to a medium-rare degree-of-doneness. ASAS Midwest Section Meeting. 13-15 March, Omaha, NE.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2017
Citation:
Lowell, J.E., Bohrer, B.M., Wilson, K.B., Overholt, M.F., Harsh, B.N., Stein, H.H., Dilger, A.C. and Boler, D.D. 2017. Fresh belly characteristics and commercial bacon slicing yield in growing-finishing pigs fed an antibiotic-free diet or a diet supplemented with a natural antimicrobial. ASAS Midwest Section Meeting. 13-15 March, Omaha, NE.
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Progress 10/01/15 to 09/30/16
Outputs
Target Audience:The target audience for the project during the reporting period included scientist attending the Reciprocal Meats Conference, the Midwest Animal Science Meetings, and the students in the Meat Science course at the University of Illinois. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?This year the project director was invited to speak at the International Congress of Meat Science and Technology in Bangkok Thailand because of experiences derived from this project. A graduate student working on this project competed in a research competition at the Reciprocal Meats Conference in San Angelo, Texas and a different graduate student defended a master's thesis using data generated from this project. How have the results been disseminated to communities of interest?An abstract was presented at a scientific meetings during the reporting period. Additionally, two abstracts and two journal articles are being written and will be submitted in the next month. Finally, the masters thesis containing this work has been published with the University of Illinois. What do you plan to do during the next reporting period to accomplish the goals?We have plans to replicate the sensory evaluation portion using pH as dependent variable for eating quality.
Impacts
What was accomplished under these goals?
Canadian back loins (NAMP #414) from 1,238 carcasses were sourced from a single genetic line of pigs that were raised and slaughtered under commercial conditions. Pigs were housed in single sex pens with 20 pigs per pen. Pigs were marketed over seven weeks as the average BW of each pen reached 138 kg. Pigs were immobilized via carbon dioxide stunning and terminated via exsanguination. Carcasses were blast-chilled for approximately 90 minutes. Carcasses were fabricated approximately 22 hours postmortem into primal pieces where loins were further fabricated into boneless Canadian back loins. Boneless loins were then vacuum packaged and transported to the University of Illinois Meat Science Laboratory for further evaluation. Carcasses were blast-chilled for approximately 90 minutes. Carcasses were fabricated approximately 22 hours postmortem into primal pieces where loins were further fabricated into boneless Canadian back loins. Boneless loins were then vacuum packaged and transported to the University of Illinois Meat Science Laboratory for further evaluation. Carcasses were blast-chilled for approximately 90 minutes. Carcasses were fabricated approximately 22 hours postmortem into primal pieces where loins were further fabricated into boneless Canadian back loins. Boneless loins were then vacuum packaged and transported to the University of Illinois Meat Science Laboratory for further evaluation. Chops were cooked on one side to an internal temperature of 31.5 degrees C, flipped, and then cooked until they reached an internal temperature of 63 degrees C. A sub-sample of approximately 300 loins were selected from the original 1,238 using aged (14 days postmortem) evaluations to fill a 5 x 6 factorial arrangement based on instrumental L* and extractable lipid for trained sensory panel analyses. A 6 member panel of students and staff was selected from a pool of experienced and trained panelist at the University of Illinois. Panelists were trained for tenderness, juiciness, and pork flavor. Neither extractable lipid nor instrumental color influenced trained sensory tenderness scores. Extractable lipid explained less than 1% of the variation in sensory tenderness and instrumental L* explained 1% of the variation in sensory tenderness of boneless pork chops. Neither extractable lipid nor instrumental color influenced trained sensory juiciness scores. Extractable lipid percentage explained 2% of the variation in sensory juiciness and instrumental L* explained less than 1% of the variation in sensory juiciness of boneless pork chops. Lastly, neither extractable lipid nor instrumental color influenced trained sensory flavor scores. Extractable lipid percentage explained 1% of the variation for sensory flavor and instrumental L* explained less than 1% of the variation in sensory flavor scores of boneless pork chops. Based on these data, extractable lipid and instrumental L* color are poor predictors for trained sensory tenderness, juiciness, and flavor of boneless pork loin chops cooked to a medium-rare degree-of-doneness and explained at most 2% of the variation for eating quality traits.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2016
Citation:
Overholt, M.F., Mancini, S., Galloway, H.O., Preziuso, G., Dilger, A.C. and Boler, D.D. 2016. Effects of salt purity on lipid oxidation, sensory characteristics, and textural properties of fresh, ground pork patties. LWT-Food Science and Technology, 65(1), 890-896.
- Type:
Theses/Dissertations
Status:
Other
Year Published:
2016
Citation:
Establishing the relationships among carcass characteristics and meat quality traits of pork. MS Thesis.
- Type:
Journal Articles
Status:
Published
Year Published:
2016
Citation:
Overholt, M.F., Lowell, J.E., Arkfeld, E.K., Grossman, I.M., Stein, H.H., Dilger, A.C. and Boler, D.D. 2016. Effects of pelleting diets without or with distillers dried grains with solubles on growth performance, carcass characteristics, and gastrointestinal weights growing-finishing barrows and gilts. Journal of Animal Science, 94(5), 2172-2183.
- Type:
Journal Articles
Status:
Published
Year Published:
2016
Citation:
Overholt, M.F., Lowell, J.E., Wilson, K.B., Matulis, R.J., Stein, H.H., Dilger, A.C. and Boler, D.D. 2016. Effects of pelleting growing-finishing swine diets on fresh belly characteristics, fat quality, and commercial bacon slicing yields of barrows and gilts. Journal of Animal Science, 94(5), 2198-2206.
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Progress 10/01/14 to 09/30/15
Outputs
Target Audience:The target audience for the project during the reporting period included scientist attending the Reciprocal Meats Conference, Midwest Animal Science Meetings, and students in the Meat Science courses at the University of Illinois in fat quality and bacon processing characteristics among pigs fed either a pelleted or meal type diet and fed either 0% distillers dried grains with solubles or 30% distillers dried grains with solubles. Additionally, the audience included the meat science readership forLWT-Food Science and Technology. Changes/Problems:The use of high pressure processing (HPP) in pre-rigor meat is becoming less common so we are moving away from the use of HPP. This does not change our long term-goal of implementing a strategy toward healthy, safe, and secure food by further developing technologies that make the best use of resources available. Therefore, the original objective 1: Determine potential of high pressure processing to improve fresh and further processed meat quality must be modified to more accurately state the potential of various non-meat ingredients to improve fresh and further processed meat quality. The does not affect the objectives listed as objective 1.a or 1.b What opportunities for training and professional development has the project provided?This year the project director was invited to speak at the Midwest Swine Nutrition Symposium and the International Swine Nutrition Conference to share new information learned from this experience. The graduate student working on this project competed in a research competition at the Reciprocal Meats Conference in Lincoln, Nebraska and an undergraduate student competed in the very first undergraduate research competition at the same meeting. How have the results been disseminated to communities of interest?Two abstracts were presented at scientific meetings during the reporting period. Additionally, two journal articles have been written and will be submitted in the next month. Finally, the masters thesis containing this work has been published with the University of Illinois. What do you plan to do during the next reporting period to accomplish the goals?We currently have pigs on trial that are being raised using an antibiotic free (ABF) management program. These pigs will be harvested during the spring of 2016. It is hypothesized that bellies from ABF pigs will be more saturated in nature and thus will have greater commercial bacon slicing yields than pigs raised in a conventional management system. Bellies from these pigs will be manufactured into bacon during the summer of 2016. Additionally, we plan to continue our work with gourmet salts by manufacturing cured hams and bellies using the same salt varieties previously evaluated in sausage type products.
Impacts
What was accomplished under these goals?
Comprehensive ideas are in demand to sustainably and economically stretch capabilities in food production while improving food healthiness and safety. The world human population is projected to grow to nearly nine billion people by the year 2050. During the same period of time, Dr. David Tilman from the University of Minnesota projects the global demand for food to double. Processed meats are viable candidates to help meet the strain of a growing population, and, for example, over 80 percent of the pork currently produced in the United States is in some way used in a further processed product (Pork, Checkoff, 2009). The long-term goal of this proposed project is to implement a strategy toward healthy, safe, and secure food by further developing technologies that make the best use of resources available. The scope of this project will consider production and processing practices. During this reporting period, one project was completed. This project centered on Objective 2.b. Determine commercial slicing yields of bellies from immunologically castrated pigs relative to slicing yields of other sex classes One hundred and 192 barrows and gilts were fed throughout the growing-finishing portion of their lives in the fall of 2014. At the end of the finishing phase pigs were slaughtered and fabricated. Bellies were frozen, thawed, and transported to a bacon processing facility during the reporting period of 2015. Bacon fat quality and bacon slicing yield data were be captured. Bacons were transported back to the University of Illinois Meat Science Laboratory. There were no differences (P ≥ 0.11) in belly length, width, thickness, flop distance, or thaw loss between bellies of meal and pellet fed pigs, indicating no differences in dimensional characteristics of bellies from pigs fed either a meal or a pelleted diet. Bellies from pellet fed pigs had greater (P ≤ 0.03) concentrations of linoleic acid (C18:2n6), α-linolenic acid (C18:3n3), and eicosatrienoic acid (C20:3n3). Bellies from pellet fed pigs had decreased (P ≤ 0.05) concentrations of capric acid (C10:0), myristic acid (C14:0), myristoleic acid (C14:1), pentadecenoic acid (C15:0), palmitic acid (C16:0), palmitoleic acid (C16:1), margaric acid (C17:0), heptadecenoic acid (C17:1), and oleic acid (C18:1) compared with bellies from meal fed pigs. When compared with bellies from meal fed pigs, bellies from pellet fed pigs had a 2.89% greater (P < 0.0001) total PUFAs, 2.09% less (P < 0.0001) total MUFAs, and 0.89% less (P < 0.01) total SFAs. The greater concentration of PUFA resulted in a 3.08 unit increase (P < 0.0001) in IV of pellet fed pigs compared with meal fed pigs. This indicates pigs fed a pelleted diet had poorer fat quality compared with pigs fed a meal diet. Differences in fresh, skin-on belly weights were reflected in green weight, pumped weight, cooked weight, and sliced weight as bellies from pellet fed pigs were heavier (P ≤ 0.01) at all stages of processing compared with bellies from meal fed pigs. Despite differences in IV between the meal and pellet fed pigs, there was no difference in commercial bacon slicing yield calculated from green weight (P = 0.16) or calculated from cooked weight (P = 0.75). Feeding pelleted diets to growing-finishing pigs increased the weight of fresh bellies, but negatively affected fat quality through increased proportions of unsaturated fat and consequently increased IV. However, the increase in IV did not negatively affect commercial bacon slicing yields. Feeding pelleted diets increased the fat content of bellies. Feeding pelleted diets also decreased the number of slices/kg of sliced bellies. Overall, pig producers can feed pelleted diets to improve growth performance without negatively affecting commercial bacon slicing yields.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2016
Citation:
Overholt, M.F., Mancini, S., Galloway, H.O. Preziuso, G., Dilger, A.C. and Boler, D.D. 2016. Effects of salt purity on lipid oxidation, sensory characteristics, and textural properties of fresh, ground pork patties. LWT-Food Science and Technology. 65(1) 890-896.
- Type:
Theses/Dissertations
Status:
Accepted
Year Published:
2015
Citation:
Overholt, M.F. 2015. Effects of pelleting growing-finishing diets with distillers dried grains with solubles (DDGS) on growth performance, carcass characteristics, and commercial bacon slicing yields of barrows and gilts.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2015
Citation:
Overholt, M.F., Mancini, S., Galloway, H.O., Preziuso, G., Dilger, A.C. and Boler, D.D. 2015. Effects of salts of varying purity on lipid oxidation, sensory characteristics, and textural properties of fresh, ground pork patties. Proceedings of the 68th American Meat Science Association Reciprocal Meat Conference. 14-17 June 2014, Lincoln, NE.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2015
Citation:
Overholt, M.F., Lowell, J.E., Stein, H.H., Dilger, A.C. and Boler, D.D. 2015. Effects of pelleting grow-finish swine diets on fresh belly characteristics, fat quality, and commercial bacon slicing yields. Proceedings of the 68th American Meat Science Association Reciprocal Meat Conference. 14-17 June 2014, Lincoln, NE.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2015
Citation:
Overholt, M.F., Lowell, J.E. Grossman, I.M., Stein, H.H., Dilger, A.C. and Boler, D.D. 2015. Effects of diet form and distillers grains on growth performance, carcass characteristics, and visceral weights of growing-finishing pigs. ASAS Midwest Section Meeting. 15-18 March, Des Moines, IA.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2015
Citation:
Grossman, I.M., Overholt, M.F., Lowell, J.E. Stein, H.H., Arkfeld, E.K., Dilger, A.C. and Boler, D.D. 2015. Effects of pelleting grow-finish swine diets on drop-value due to stomach ulceration. Proceedings of the 68th American Meat Science Association Reciprocal Meat Conference. 14-17 June 2014, Lincoln, NE.
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Progress 11/20/13 to 09/30/14
Outputs
Target Audience: The target audience for the project during the reporting period included the students in the Meat Science course at the University of Illinois. Information derived from the project was used to describe differences in fat quality and bacon processing characteristics among different sexes of pigs. Additionally, the audience included the meat science readership in the Journal of Animal Science. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided? The work described above was executed as a thesis project for a Master’s of Science student at the University of Illinois and by a visiting scientist from the University of Pisa in Pisa Italy. How have the results been disseminated to communities of interest?
Nothing Reported
What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
Comprehensive ideas are in demand to sustainably and economically stretch capabilities in food production while improving food healthiness and safety. The world human population is projected to grow to nearly nine billion people by the year 2050. During the same period of time, Dr. David Tilman from the University of Minnesota projects the global demand for food to double. Processed meats are viable candidates to help meet the strain of a growing population, and, for example, over 80 percent of the pork currently produced in the United States is in some way used in a further processed product (Pork, Checkoff, 2009). However, one of the commonly used non-meat ingredients in further processed products is salt (sodium chloride). The long-term goal of this proposed project is to implement a strategy toward healthy, safe, and secure food by further developing technologies that make the best use of resources available. The scope of this project will consider production and processing practices. During this reporting period, two projects were conducted that will provide preliminary data necessary for ultimately testing the objectives of the project. The first was a project designed to determine differences in shelf life, color stability, and eating characteristics of sodium chloride varieties that differ in impurity levels. This project was centered on Objective 1.a.: Determine potential of increased water holding capacity improvements normally associated with HPP to improve processing yields of further processed hams manufactured with a low sodium cure solution. Recent trends in the food industry have seen the increased use of sea salts and other “gourmet” salts. The popularity of these salts may be due to consumers perceiving sea salt as healthier or safer. The term “salt” is typically used when referring to sodium chloride, however commercially available salts will have some metallic, prooxidant contaminants. Metals commonly found in salt such as iron, copper, and magnesium can exacerbate oxidation. Therefore, the objective was to determine if various commercially available salts influence the rate of oxidation in fresh pork. The project used 4 salt varieties and a control that did not include salt. Dependent variables included color stability, water retention, and lipid oxidation development. The data has been collected, but not yet analyzed. There is no discussion of results to be provided yet. The second project completed this year was designed to test the effects of the type of diet provided to pigs on fat quality parameters. Pigs were fed a diet that contained either a high fiber diet or a control level in either a mash form or a pelleted form. This project will ultimately provide information necessary to complete Objective 2.a and b. 1. Determine fresh belly characteristics of immunologically castrated pigs fed in different production strategies. 2. Determine commercial slicing yields of bellies from immunologically castrated pigs relative to slicing yields of other sex classes. One hundred and 192 barrows and gilts were fed throughout the growing-finishing portion of their lives. At the end of the finishing phase pigs were slaughtered and fabricated. Bellies were frozen. In January 2015, fat quality and bacon slicing yield data will be captured. There is no discussion of results to be provided yet.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2014
Citation:
Little, K.L., Kyle, J.M., Bohrer, B.M., Schroeder, A.L., Fedler, C.A., Prusa, K.J. and Boler, D.D. A comparison of slice characteristics and sensory characteristics of bacon from immunologically castrated barrows with bacon from physically castrated barrows, boars, and gilts. Journal of Animal Science, 92(12), 5769-5777.
- Type:
Journal Articles
Status:
Published
Year Published:
2014
Citation:
Bohrer, B.M., Flowers, W.L., Kyle, J.M., Johnson, S.S., King, V.L., Spruill, J.L., Thompson, D.P., Schroeder, A.L. and Boler, D.D. Effect of a gonadotropin releasing factor suppression with an immunological on growth performance, estrus activity, carcass characteristics, and meat quality of market gilts. Journal of Animal Science, 92(10), 4719-4724.
- Type:
Journal Articles
Status:
Published
Year Published:
2014
Citation:
Kyle, J.M., Bohrer, B.M., Schroeder, A.L. and Boler, D.D. Effects of immunological castration (Improvest) on further processed belly characteristics and commercial slicing yields of finishing pigs. Journal of Animal Science, 92(9), 4223-4233.
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