HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Skelley, G. C. Articles by Handlin, D. L. Search for Related Content PubMed Articles by Skelley, G. C. Articles by Handlin, D. L.

Pork Acceptability as Influenced by Breed, Sex, Carcass Measurements and Cutability¹

Clemson University, Clemson, South Carolina 29631

Abstract

KNOWLEDGE of the factors that are related to the quality of pork is important. The quality of fresh meat has substantial influence upon its acceptance, but the final judgment is based on the palatability of the cooked meat. Considerable emphasis is placed on cutability; however, there is concern that this emphasis may have directly or indirectly caused a lowering of quality. Reports in the literature relating breed and sex to pork quality are not extensive and often conflict. Hiner, Thornton and Alsmeyer (1965) concluded that Duroc and Yorkshire swine were very similar in quality factors. Self, Bray and Reierson (1957) reported that ham two-toning was not affected by weight or sex. Sayre, Briskey and Hoekstra (1963) and Allen et al. (1966) reported that there were differences in breed, particularly in meat color. Correlations between quality factors and carcass measurements vary widely. While Batcher and Dawson (1960) reported rather high correlations between backfat thickness and marbling score, Carpenter et al. (1965) reported low non-significant correlations.

¹ Technical contribution No. 682 of the South Carolina Agricultural Experiment Station and published with the approval of the director.

² Animal Science Department.