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 Rust, R. E. Articles by Thomson, G. M. Search for Related Content PubMed Articles by Rust, R. E. Articles by Thomson, G. M.

Pork Loins: Effect of Location of Chops in the Medial Loin Region and Position of Cores in Cross Section of the Longissimus Muscle on Tenderness and Juiciness¹

Iowa State University, Ames 50010

Abstract

Forty pork loins were tested for differences in tenderness, juiciness and Warner-Bratzler shear values of chop locations in the center region of the longissimus muscle and core position within each chop. No significant difference was found between different locations of the chops within the loin. Cores proximal to the spinal process were significantly more tender by shear test than the distal cores within each chop. Tenderness and juiciness, as evaluated by a taste panel, also were significantly greater in the position proximal to the spinal process.

From the results of this study, the selection of a single chop at any location within the center region of the pork loin could be considered a representative sample. This is not true for sample locations within the chop. Because of the positional differences, several sample locations, including positions proximal and distal to the spinal process, must be measured to obtain representative values for the individual chop.

¹ Journal Paper No. 7114 of the Iowa Agriculture and Home Economics Experiment Station, Ames. Project No. 1566.

² Department of Animal Science, University of Nebraska, Lincoln.

³ Ralston Purina Co., St. Louis, Missouri.