THE EFFECT OF RACTOPAMINE AND INTRAMUSCULAR FAT CONTENT ON SENSORY ATTRIBUTES OF PORK FROM PIGS OF SIMILAR GENETICS

Abstract

ABSTRACT

The objective of this research was to determine how marbling influences sensory properties of pork. Fresh boneless pork loins were collected from 229 barrows of the same genetic line over a 2-day period from a commercial slaughter facility. Live phase treatments included a control diet and the control diet supplemented with ractopamine (RAC) at 5 ppm for the final 28 days. Multiple 2.54-cm chops were cut for determination of proximate composition, cook loss, Warner–Bratzler shear force and sensory analysis. RAC minimally affected pH and objective color, but had no effect on other pork quality measurements. Additionally, the relationship between extractable lipid and sensory properties or shear force was weak. These results suggest that the level of intramuscular fat has little to do with the eating quality in this population of pigs.

PRACTICAL APPLICATIONS

The interest in highly marbled pork is based upon historical research that indicated increased marbling was beneficial to shear force values and sensory properties. Our research demonstrates that within a single genetic line, marbling does not dramatically affect sensory properties. Research of this type will help guide both consumers and the pork industry in a positive direction to determine factors that affect palatability and ultimately consumer satisfaction.