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.
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Showing 1 to 20 of 41 for “"pork quality"”.
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Harvest practices cause aberrations in pork quality
… to purchase results in annual profit loss to the pork industry. Processes to minimize color variation remain a major focus of the industry and many meat science programs across the globe. Previously, we found inherent muscle characteristics contribute to variations in pork quality but these …
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Quantifying the influence of iodine value on pork quality
Pork belly composition and bacon cooking performance are primary considerations for overall belly quality. To date, no technology exists to objectively measure these attributes simultaneously. Lab-based measurements of these characteristics are laborious, destructive, and time-consuming. Rapid …
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Quantifying the influence of iodine value on pork quality
Pork belly composition and bacon cooking performance are primary considerations for overall belly quality. To date, no technology exists to objectively measure these attributes simultaneously. Lab-based measurements of these characteristics are laborious, destructive, and time-consuming. Rapid …
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Quantification of variation in pork quality and composition traits
Submission published under a 24 month embargo labeled 'U of I Access', the embargo will last until 2018-12-01
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Factors Impacting Pork Quality and Their Relationship to Ultimate pH
Restricted to the U of I community idenfinitely during batch ingest of legacy ETDs
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The Influence of the Rendement Napole Gene on Pork Quality
… that the RN gene plays a tremendous role in pork quality. RN$\sp-$ animals produce pork that is inferior to normal pork in water binding and pork quality; however, the improvements in eating quality must be considered.
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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 …
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Effect of sire line and rate of gain on pork quality
… known for fast growth and improved overall meat quality. Three experiments were conducted to evaluate the effects of Duroc and Pietrain sire lines on growth performance, carcass cutability, and early and aged pork quality. For these three experiments, the MIXED procedure of SAS was used to …
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Effect of increased carcass weight on fresh pork quality and sensory traits
… capabilities may become compromised, affecting pork quality and sensory traits. Therefore, the objective was to characterize fresh pork quality and sensory traits of carcasses ranging from 78 to 145 kg (average ~119 kg). Hot carcass weight (HCW), back fat depth, and loin depth was measured on …
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Alternative Feeding Resources of Mediterranean Origin to Improve Lamb Meat and Pork Quality
… origin used in lamb and pig production, on meat quality. In the first and second experiments, the lambs were grouped into three to receive different dietary treatments: a barley-based concentrate diet, or two different levels of dried citrus pulp (24% or 35%) to replace barley in concentrate. The …
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The effect of high pressure processing on pork quality, shelf life, palatability, and further processed products
… the impact of High Pressure Processing (HPP) on pork quality, shelf life, palatability, and further processed products. Pork carcasses (n=6) were split into sides with only one side receiving HPP treatment. Data was analyzed as a paired t test. Carcass sides were evaluated for pH decline. …
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On-Farm and Pre-Slaughter Management Approaches to Reducing Stress Response and Improving Pork Quality in Pigs
… management factors on stress response and pork quality in finishing pigs. The first study evaluated the influence of farm of origin and slaughter plant on pork quality and demonstrated that each had major effects. In addition, there were significant (P < 0.05) farm x processing plant …
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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 …
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The effect of blast chilling on fresh pork quality in cuts from the Longissimus dorsi, Psoas major, Semimembranosus, and Triceps brachii
<p>The objective of this study was to investigate the effects of blast chilling on sensory and proteolysis in cuts from the Longissimus dorsi (LM), Psoas major (PM), Semimembranosus (SM), and the Triceps brachii (TB). The SM was further divided into a superficial (SMS) and the deep (SMD) portions. …
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Impact of Oxidized Corn Oil and Synthetic Antioxidant on Swine Performance, Antioxidant Status of Tissues, Pork Quality and Shelf Life Evaluation
… animal performance, oxidative status of tissues, pork quality, shelf-life, and antioxidant activity of skeletal muscle of finishing pigs. The experimental design was a complete randomized block design (CRBD) in a factorial arrangement (2x2), with 2 levels of corn oil (fresh or oxidized corn oil) …
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Effects of gonadotropin releasing factor immunological (Improvest®) on carcass characteristics, pork quality, and further processing characteristics of finishing male pigs
… post second injection and to evaluate belly quality and bacon processing characteristics of IC males fed a moderate level of dietary unsaturated fatty acids (DDGS). In the first experiment, 96 pigs (16 per treatment) were selected based on ending live weight (weight 48 h prior to harvest) for …
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Effects of birth weight and paylean inclusion level on the growth performance, carcass characteristics, and fresh pork quality parameters of pigs
… performance, carcass characteristics, and fresh pork quality parameters of pigs were evaluated using 72 barrows in a 2 part study. Part I was carried out from 3 wk post-weaning to 110 ± 2.0 kg BW as a RCBD with 1 treatment: Birth weight [Heavy, Medium, Light (average 1.5, 1.2, 0.9 kg, …
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Impact of oxidized corn oil and synthetic antioxidant on swine performance, antioxidant status of tissues, pork quality and shelf life evaluation
… animal performance, oxidative status of tissues, pork quality, shelf-life, and antioxidant activity of skeletal muscle of finishing pigs. The experimental design was a complete randomized block design (CRBD) in a factorial arrangement (2×2), with 2 levels of corn oil (fresh or oxidized corn oil) …
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Management and Nutritional Approaches to Reducing Glycolytic Potential and Stress Responses in Pigs
… pre-slaughter handling and in production of low quality pork. Studies were conducted to evaluate the effects of management and nutrition on muscle GP, blood responses to handling, and meat quality in pigs. Initially it was evaluated the effect of sampling location on variation in pork quality …
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Nutritional Approaches to Increase Intramuscular Fat in Pigs
… of nutrition on intramuscular fat (IMF) and pork quality. The first study evaluate if intramuscular fat content can be increased in pigs by feeding vitamin A deficient diets. This study demonstrated that there was no effect of feeding vitamin A (P > 0.05) on chemically determined IMF content …
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