Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
Results
Showing 1 to 9 of 9 for “"pork loins"”.
-
The Impacts of Intramuscular Fat Content and Other Biochemical Attributes of Fresh Pork Loins on Sensory Characteristics
… and retail programs marketing high quality pork. Two trials were conducted to determine if marbling improves sensory properties within a single genotype. Loins were collected from pigs to range from 1% to 8% marbling while holding as many other factors as possible constant. Regression …
-
Characterizing the amount and variability of intramuscular fat deposition of pork loins using barrows and gilts from two sire lines
… pigs were slaughtered at 24 weeks of age, and loins were collected. Bone-in loins were sliced into 2.54 cm thick chops. Chops from the 6th rib, 10th rib, last rib and 4th lumbar vertebrae were analyzed for visual color and visual marbling, subjective firmness, extractable lipid (IMF) and …
-
Promoting oxygenation of vacuum packaged fresh pork using soybean leghemoglobin
Fresh pork loins were cut for three replications and randomly assigned to one of seven treatments: 1) polyvinylchloride (PVC) packaged, 2) vacuum packaged (Vac-pack), 3) 0.2 mL of Tris-Buffer, 4) 0.2 mL of high leghemoglobin high pH (HLbHpH), 5) 0.2 mL of high leghemoglobin low pH (HLbLpH), 6) 0.2 …
-
Effects of Amino Acid Supplementation of Reduced Crude Protein (RCP) Diets on the Performance and Carcass Quality of Growing-Finishing Swine
… was included in all diets. A subsample of whole pork loins was processed into chops for data collection. Another subsample from the whole pork loin and the s.c. fat from each jowl was freeze dried for fatty acid determination. Gilts had a greater (P = 0.02) (lightness) L* value and drip loss than …
-
Effect of immunological castration on color stability, shelf life, and sensory characteristics of fresh and further processed pork
… of immunological castration on other aspects of pork quality and in other products. To date, all data on loin muscle (LM) quality have been collected within a few days postmortem, but on average, pork loins and loin chops are stored for 7-14 days then display for 3-5 days prior to purchase …
-
Establishing the relationships among carcass characteristics and meat quality traits of pork
… were fabricated and boneless Canadian back loins (IMPS #414) were vacuum-packaged and transported to the University of Illinois Meat Science Laboratory. At the end of the 14-d aging period, loins were weighed, measured for stretched length (stretched to maximum length without distortion), …
-
The effects of feeding canola meal from high protein or conventional varieties of canola seeds on pork quality
… have negative effects on sensory attributes of pork loins, effects on bacon sensory characteristics had not been evaluated. Furthermore, CM is high in polyunsaturated fatty acids (PUFA), which could lead to soft, thin bellies and complications during bacon processing. Research has been conducted …
-
Digestible indispensable amino acid scores for food proteins
… was conducted to determine the DIAAS values for pork loin and to evaluate the effect of roasting, frying, or grilling of pork loin on protein quality. The DIAAS were calculated based on ileal digestibility of amino acids in pigs for raw pork loin, roasted pork loin, grilled pork loin, fried pork …
-
Evaluation of variability of instruments used in pork quality assessments
In order to evaluate pork quality, various instruments are used to measure specific traits, including color and pH. Several instruments, each having several settings, are available for each instrument that impact the values observed, making it difficult for researchers to compare results when the …