![]() ![]() It was not possible to develop algorithms to reliably estimate the effects of multiple factors on pork eating quality attributes to a cuts-based level due to limited studies reporting data for treatment interactions. Cooking loins to an endpoint temperature of ≥ 80☌ negatively impacted both tenderness ( P = 0.022) and juiciness ( P < 0.001) scores compared with 70 to 74☌. This analysis identified that moisture infusion ( P < 0.001), ageing for more than 2 d post-slaughter ( P = 0.006) and tenderstretching ( P = 0.006) each resulted in significant improvements in tenderness. Due to a lack of data for interactions between factors investigated, only single factors were included as fixed terms in the REML models. Estimated means of explanatory variables were obtained for those pathway factors where sufficient published studies met the criteria for inclusion in the analysis. This was done to inform the development of a pathway based eating quality system for pork. Random effects meta-regression techniques, analyzed using a restricted maximum likelihood (REML) approach, was used to determine the influence of various factors that may be experienced or imposed on pigs, carcases and pork on pork eating quality attributes and shear force of the M.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |