Animal Products

Effect of Pig Age at Slaughter on Fresh Pork Quality

Authors
  • Corey Wagner (Iowa State University)
  • Elisabeth J. Huff-Lonergan orcid logo (Iowa State University)
  • Andrzej A. Sosnicki (Iowa State University)
  • Steven M. Lonergan (Iowa State University)

Abstract

Differences in pork quality were observed between the three age groups defined by age at 275 pounds. Faster growing pigs had pork loins with higher marbling scores and greater lipid content than slower growing pigs. Loins from faster growing pigs had lower juiciness and tenderness scores than loins from slower growing pigs. Differences in pork quality could not be attributed to lower ultimate pH, but could be due to variations in postmortem proteolysis associated with growth.

Keywords: ASL R2260

How to Cite:

Wagner, C., Huff-Lonergan, E. J., Sosnicki, A. A. & Lonergan, S. M., (2008) “Effect of Pig Age at Slaughter on Fresh Pork Quality”, Iowa State University Animal Industry Report 5(1). doi: https://doi.org/10.31274/ans_air-180814-1231

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Published on
01 Jan 2008
Peer Reviewed