Browsing by Subject "Pork"
Now showing 1 - 17 of 17
Results Per Page
Sort Options
Item Benchmarking value in the pork supply chain: quantitative strategies and opportunities to improve quality in ham and belly processing(Texas A&M University, 2004-11-15) Person, Ryan ChristopherFresh bone-in hams were sorted into "high pH" (5.6 or greater) and "low pH" (5.5 or less) groups and processed into spiral sliced, bone-in hams. Randomly selected hams from each group were evaluated for objective color and purge loss during a 75-day storage period and at a "holiday thaw" or 137-day storage date. At slicing, the "high pH" group displayed lower levels (P < 0.05) of fluid loss. When evaluated during the "holiday thaw" period, the "high pH" group had lower L* and higher a* values (P < 0.05), as well as lower purge loss values (P < 0.05). Boneless inside cushion muscles (M. semimembranosus) were sorted into four treatment groups: Control, Low PSE, Intermediate PSE, and High PSE. There were differences (P < 0.05) found between all treatments for fresh muscle pH. The Low PSE group had the lowest L* and highest a* values, whereas the High PSE group had the highest L* and lowest a* values as fresh muscles. The sorted muscles then were manufactured into 4x6 sliced ham, water added product. The Low PSE group displayed lower yield loss values during slicing. Randomly selected finished product was evaluated for objective color and purge loss during a 75-day storage period. The Low PSE and Control groups had lower mean L*, and lower mean purge loss values (P < 0.05). At day 45, consumer panel evaluations and textural measurements were collected. The Low PSE group had higher purchase intent ratings (P < 0.05) when compared to all other treatments. Fresh bellies were sorted into three treatments (Thin, Average, Thick) according to thickness. Information collected included processing and slicing yields, consumer panel sensory and visual characteristics, and proximate composition values. While the Thick treatment showed yield advantages during processing and slicing, the Thin and Average groups were clearly preferred (P < 0.05) when the consumer panel visually evaluated the slices. These data suggest that sorting for higher lean quality, if feasible, can be advantageous for ham manufacturing. In addition, thick bellies have proven to have an advantage during processing; however, consumers still prefer bacon that is visually leaner.Item Chill and trim effects on the microbial load of pork carcasses(Texas Tech University, 1995-12) Carr, Mandy AnnettIn a two-part study, composited ham, loin, belly and shoulder samples from 30 pork carcasses in a 2 X 2 X 3 factorial study (hot-fat trim - HFT or nonfat trim - NFT X normal chill - NC or freeze chill - FC X day) had similar aerobic plate counts, averaging 5.5 log-,o CFU/g. The NFTNC procedure typically used in the industry, however, produced higher coliform and Staphylococcus spp. counts (P < .05). The HFTFC treatment had the lowest lactic acid bacteria (LAB) counts. Only one sample in 60 tested positive for Salmonella. Vacuum packaged hams and loins stored at 4°C for 14 d had similar ARC, LAB and Staphylococcus spp. counts regardless of trim, chill, or location treatment, averaging 5.7, 6.3 and 1.4 log^o CFU/g, respectively. Coliforms were higher (P < .05) on hams than loins on 2 of the 3 d sampled. The desire to reduce microbial loads on pork carcasses as a food safety issue and the coming implementation of HACCP warrants the use of trim and chill methods as critical control points or GMP/SOPs in the pork slaughter, processing and packaging industry.Item Comparison of Warner-Bratzler shear, Armour tenderometer, and sensory evaluation of pork quality(Texas Tech University, 1973-12) Yeh, Shu-Shun JulieNot availableItem Data mining of market information to assess at-home pork demand(Texas A&M University, 2004-09-30) Asatryan, Armen A.This study analyzes the economic and demographic patterns of at-home pork consumption for representative individuals over 18 years of age in the United States. Three data sets purchased by the National Pork Board (NPB) are mined for this purpose: (1) National Eating Trends (NET) data from National Panel Diary (NPD) on individuals' intake and their demographic characteristics; (2) weekly retail prices for fresh meats and fresh pork cuts from FreshLook; and (3) weekly retail prices for processed pork products from A.C. Nielsen. Heckman sample selection models are used to find demographic, health, and attitudinal/lifestyle patterns of consumption of twelve fresh and processed pork products as well as beef, chicken, and seafood. In the fall, individuals have a higher probability of eating beef, chicken, pork tenderloin, and bacon, but a lower probability of eating fresh seafood, canned ham, and smoked ham relative to the spring. The New England region has the highest likelihood of eating fresh pork, beef, chicken, seafood, pork roasts, pork tenderloin, and pork hotdogs. Blacks, on average, eat more fresh and processed pork, chicken, pork sausage, bacon, and canned ham, but less beef relative to whites. Concern about serving food with fat is negatively related with the likelihood of eating processed pork, lunchmeat, ham, and bacon, but it is positively related with the likelihood of eating pork hotdogs. A three-stage selectivity-adjusted censored LA/AIDS model is developed and estimated to find demand-price relationships for: (1) fresh meats (pork, beef, chicken, and seafood) and (2) nine fresh and processed pork cuts. However, aggregate fresh meats are substitutes for each other in at-home market, but there are substantial complementarities between pork cuts. Pork sausage is the major competitor for the processed products, pork roasts and pork tenderloin, but a major complement for pork ribs. There is relatively week substitutability between pork and beef, and relatively strong substitutability between pork and chicken and between beef and chicken. This could suggest opportunities for some joint marketing efforts between pork and beef commodity interests. This information can be used as a guide for marketing strategists for targeting and promotion as well as for category management of the disaggregated pork products.Item Determination of antioxidant properties of cottonseed flour and soy concentrate in pork sausage.(Texas Tech University, 1974-08) Shiue, Lee-Hwa PearlNot availableItem Determining the effect of porkloin intramuscular fat content on consumer attitudes(2014-10-23) Tarpley, Troy G.; Tarpley, Troy G.; Braden, Kirk W.; Branham, Loree A.; Wright, Andrew; Hung, You-JouThe current study evaluated consumer sensory perception, acceptance and preference of porkloin from varied intramuscular fat (IMF) categories in five states. Porkloins (NAMP #413; n =180) were selected according to National Pork Producers Council (NPPC) IMF standards (n= 60/category) of high (NPPC 10), medium (NPPC 5) and low (NPPC 1). Samples from each category were evaluated for flavor, juiciness, tenderness and overall acceptability. Consumers ranked samples from most to least liked. As IMF increased, consumer’s found samples more flavorful (P < 0.001), juicy (P < 0.001), tender (P < 0.001) and rated them higher in overall acceptability (P < 0.001). Trained panelists found as IMF increased, improvements were made in tenderness (P = 0.01), sustained tenderness (P = 0.01) overall acceptability (P = 0.05) and flavor intensity tended to be higher (P = 0.08). Intramuscular fat appears to play a role in consumer acceptance of porkloins, suggesting a need for further inquiry.Item Developing Best Practices for Small and Very Small Pork Processing Plants to Improve Food Safety(2013-05-10) Hendricks, Matthew BentonBest practices have previously been developed for beef slaughter and further processing operations with input from academic and industry leaders. Best practices for pork processors have not been developed, and those developed for the beef industry may not always be applicable to the operations of Small and Very Small establishments. Small and Very Small establishments warrant unique consideration in terms of financial and technological capabilities. While larger processors utilize multiple capital-intensive microbial interventions, smaller establishments often must rely on sanitary practices and more traditional interventions. In order to develop best practices for Small and Very Small pork slaughter and further processing establishments, a survey instrument seeking information on establishment and facility characteristics as well as current sanitary practices was distributed to Small and Very Small establishments in the Southwest region. Additionally, microbiological baselines were established for six Small and Very Small pork slaughter and/or further processing establishments to allow the efficacy of best practices to be assessed following implementation in each of the six plants. Survey responses revealed areas where best practice recommendation efforts may be focused, and microbiological baseline data provided insight to the condition of carcasses and environmental surfaces using current sanitary practices. Combined, the data reveal the opportunities for improvement in the food safety systems of Small and Very Small pork processing establishments.Item Effect of feeding various grains upon quality of pork(Texas Tech University, 1971-05) Moreland, Marcelyn RuthNot availableItem Effects of storage conditions on phospholipid content and TBA values in blends of beef and pork(Texas Tech University, 1980-12) Zolfaghari, RezaNot availableItem Environmental enrichment influences on pig behavior, performance, and meat quality(Texas Tech University, 1997-05) Hill, Jeffery DarrellThe influence of five treatments varying in environmental enrichment level were evaluated for effects on performance, behavior and carcass characteristics in 320 pigs from weaning to slaughter. Eight rephcations were evaluated, four rephcations were PIC C15 X 405 cross widch is a commonly employed commercial hybrid in the US swine industry and four rephcations were of a PIC EXP-94 X 405 cross (one-eighth Meishan). The EXP-94 is an ejq)erimental line developed to determine the efficacy of introducing the Meishan breed into the US swine industry. Animals were randomly allotted at weaning (28 days) and were housed m groups of eight pigs per pen. Pigs remamed m the nursery four weeks, then were moved to the grower-finisher facility. The live animal evaluation was conq)leted when the rephcate average weight reached 113 kgs. The five environmental treatments were isolation (NEG), weekly normal handling (NOR), daily normal handling plus the addition of environmental enrichment devices (TOYS), daily normal handhng plus two minute pleasant handling bouts with humans five days per week (HUM), and daily normal handling with maximum environmental enrichment including environmental enrichment devices plus the two minute pleasant handling bouts with humans five days per week. Analysis of pig growth and performance included average daily gain, feed intake, feed:gain ratio and mortahty. Behavioral analysis was accon^lished through a 24 hour video analysis of home pen behavior (lying, feeding, drinking, hose interaction, and cham interaction) at 50 and 165 days of age. A two minute standardized human-interaction test was conducted immediately prior to the movmg of annuals from the nursery facility and immediately prior to the final weigh session. During the final weigh session animals were evaluated for movement and loading scores, and rated for evidence of deviant social behaviors including ear and tail biting.Item Improving pork qualilty by use of resting, hot fat trimming, and tunnel freeze chilling(Texas Tech University, 1996-05) Milligan, Shylan D.The accumulation of lactic acid, which results in pH decline postmortem, is a very significant change that can result in meat of high or low quality. Low quality or pale, soft, and exudative (PSE) pork is a result of a build-up of lactic acid within the muscle postmortem, coupled with a high internal temperature that ultimately leads to protein denaturation. PSE meat is pale in color because of a loss of pigmentation, is exudative because of a loss of the water and protein binding interface, and has a soft texture because of a loss of protein solubility (Judge et al., 1975). PSE meat is costly to the industry and results in a $0.35 per head loss (Pork Chain Quality Audit, 1994). Approximately 10% of all pork is extremely PSE, and the pork industry average for PSE is between 30 and 35% with a range of 10 and 40% (Kauffman et al., 1992). The importance of PSE pork involves decreased processing yields and increased quality losses, which minimize the United States' ability to be competitive in the export of pork and in the international marketplace.Item Improving pork quality by reducing the incidence of P.S.E. pork(Texas Tech University, 1995-05) Owen, Brian LeePork quality has been variously defined, resulting in considerable confusion within the industry. To some people, quality includes factors associated with quantitative yields, as well as factors contributing to palatability. Meat scientists define fresh meat quality as those factors associated with the palatability of fresh and cured products and economic losses during processing aind distribution (Bray, 1966). The consumer, in the final analysis of pork quality, is concerned with tenderness, juiciness and flavor of the cooked product. In carcasses, the factors most commonly associated with these traits are color, texture and firmness of muscle and quantity of intramuscular fat (marbling). Pork muscles after adequate postmortem chilling vary widely in color and gross morphology (firmness and structure) (Bray, 1966). These differences in muscle color, firmness and texture are attributable to variations in postmortem changes in muscle that are heavily influenced by the antemortem conditions to which an animal is exposed. A common problem in the pork industry is pale, soft and exudative (PSE) pork that is caused by stressful conditions preslaughter and is related to the genetic makeup of the animal. The Livestock Conservation Institute (Meade and Miller, 1990) estimated that the pork industry loses $32 million annually because of PSE pork. In a survey at Wisconsin (Forrest et al., 1963) involving about 15,000 hams, 18% were PSE and the daily incidence varied widely. More recent studies in slaughter plants have shown that PSE levels fluctuate from 2 to 30%, depending on the conditions in the slaughter plant and the weather. PSE pork is characterized by muscle that is more pale than normal in color, soft in texture, and moist or exudative after a normal 18 to 24-h chilling period. PSE muscle lacks acceptable water holding or binding capacity. Because the muscle proteins cannot hold normal quantities of water, they show excessive cooking £ind processing losses, and the palatability and processing qualities vary widely from those of normal muscle. As a result of these quality defects, producers incur discounts on PSE pork. The processing industry is affected by PSE in the production of boneless hams and boneless loins, resulting in an economic loss on products such as cured hams, pork sausage cind boneless loin exports to Japan.Item Microbiological attributes of freeze-chilled pork carcasses(Texas Tech University, 1997-08) Andango, Thomas YongoA combination of freeze chilling and normal chiUing of pork carcasses was compared to normal chiUing at conventional chilling temperatures with regard to carcass surface microbial load, temperature and pH decline. Fifty pork carcasses from a commercial facility were assigned to five treatment groups (i.e. normal chiU (NC) at 2°C for 24 hr. and freeze chiU for 60, 90, 120, and 150 min. in combination with normal chiUing for a total of 24 hr chilling duration. Temperature and pH measurements were taken on loin and ham at 0, 1, 2, 3, 4, 5 and 24 hours chiQing time. Core samples were analyzed for aerobic plate count (APC), lactic acid bacteria (LAB), S. aureus, Salmonella spp. coliforms and Escherichia coli. No Salmonella spp. was detected in all the samples analyzed. E. coli. and coliform counts were very low (< 0.6 log CFU/g). There was significant (P < 0.05) drop in S. aureus estimates only when carcasses were freeze chilled for 150 minutes. Freeze chilling for 90, 120, and 150 minutes significantly reduced the APC counts (P < 0.05). These results indicate that the microflora of chÍQed meat carcasses is mainly composed of lactic acid bacteria. Freeze chilling can be used to decrease the microbial population in pork, however the magnitude of the effect depends mainly on the type of bacteria initially prevalent on the carcass.Item Palatability, consumer acceptance, and ultrastructural changes of hot-processed pork infused with phosphate, salt, glucose, and potassium chloride(Texas Tech University, 1992-05) Wu, Chih-KangTwo studies were conducted to determine the effect and the feasibility of infusing an aqueous solution containing phosphates, glucose, sodium and potassium chlorides, and calcium carbonate into hot-boned pork muscle to produce a precooked, low sodium, convenience-type pork entree. The first study showed the infusion of 4% glucose, 4% sodium, 3% sodium chloride and 2% potassium chloride (GNPK) tenderized the hot-boned (HB) semimembranosus muscle cooked 2 h postmortem. Adding calcium carbonate to the GNPK solution increased the calcium content of treated muscle but had no tenderization effect on the hot-boned muscle. The results from the second study showed pork loins treated with the GNPK solution were lower in Hunter color measurements than the chops infused with distilled water (DW) or the control (NO). HB-GNPK was lowest in Hunter L, a, b values and cooking losses among the groups. SDS-PAGE electrophoretograms showed that the 30,000 dalton component, a consistent indicator of tenderness of muscle, appeared in HB-GNPK and all the CB treatments but did not appear in HB-DW or HB-NO muscles. Electron microscopy showed that the Z-lines of sarcomeres of muscles treated with GNPK were degraded, which should have made them more tender. Sensory panel rating and Warner-Bratzler shear force showed that the HB- and cold-boned (CB)-GNPK infused roasts were about 3 0% more tender than the CB-DW and CB-NO groups; they were about 43% more tender than the HB-DW and HB-NO roasts. GNPK infused groups also were rated higher in juiciness, flavor intensity and salt intensity than DW or NO groups. The HP-GNPK group contained more fat and less protein than the CB groups. Both CB- and HB-GNPK chops were rated more tender, juicier and more desirable than the other chops. CB-DW and CB-NO groups were rated not different from each other but more tender, juicier and more desirable than the HB-NO and HB-DW chops. Most (> 92.5%) consumers who evaluated the CB- or HB-GNPK chops would purchase the product if available. This study showed that the increased tenderness of HB-GNPK muscle may be due to the accelerated degradation of myofibrillar proteins and that it is feasible to infuse HB pork muscle with glucose, NaCl, pyrophosphates and KCl to produce a hot-boned, precooked, low salt, microwave ready, convenience-type pork product that is superior to the cold-boned products and accepted by consumers.Item Plate waste from regular and total trim pork loins and consumer responses(Texas Tech University, 1986-12) Rourke, Thomas JosephNot availableItem Reducing the incidence of low quality (PSE) pork with vitamin-mineral nutritional modulation(Texas Tech University, 1995-05) Hamman, Linda LeeThe pork industry is a part of the high volume meat industry. Pork comprises 40% of all meat produced in the world (Hovenier et al., 1993). Problems with pork, in comparison to veal or poultry, are the large variation in quality and the undesirable health image, mainly because of pork being too fat (Sebranek, 1982). Pork producers attempted to change this image in the 1950's by instituting breeding programs designed to lower the fat content of pork carcasses. In reality, producers were seeking to produce a trim, muscular "meat type" hog. The change improved the fat and lean content of the pig, but this selection caused an unexpected change in the quality of muscle (Kauffman and National Pork Producers Council, 1992). The main improvement in carcass composition was produced by introducing the halothane gene (porcine stress syndrome, PSS) into the gene pool. While certainly improving carcass muscling, the introduction of the halothane gene made the pigs more susceptible to quality problems related to PSE pork, particularly a reduction in waterholding capacity of muscle. Additionally, meat from halothane positive (homozygous recessive) animals has undesirable palatability. especially tenderness and juiciness, compared to meat from halothane negative (homozygous dominant) pigs (Boles et al., 1991).Item Yield and palatability of phosphate-treated, hot-processed pork(Texas Tech University, 1979-12) Hoes, Tommy LeoNot available